Peperkoek (traditional style)

See also the Ontbijtkoek recipe which has more simple ingredients. The names are used interchangeably. In Belgium, it is more likely that this recipe would be called Ontbijtkoek. Then there is also the ‘French’ version Pain d’Epice. In French supermarkets, the Pain d’Epice is often made in Belgium. There are so many variations based on ginger, honey and spices.
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Equipment

  • Square profile loaf tin with lid or otherwise a standard loaf tin with foil to cover.
  • Baking paper

Ingredients
  

  • 100 g Dark soft sugar
  • 200 g Honey
  • 100 ml Water
  • 350 g Rye flour
  • 1.5 Tbsp Peperkoek spice see my separate recipe mix or you can use the simpler version below with just 4 ingredients.
  • 50 g Golden caster sugar
  • 3 tsp Baking powder or 1 packet which about 11g
  • Topping optional
  • 5 tsp Pearl sugar

Peperkoek spices

  • Peperkoek Spices
  • 2 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Cardamom
  • 1 tsp Cloves

Instructions
 

  • Heat up the oven to 180ºC/170ºC fan oven. Prepare an oblong loaf tin by greasing lining it with baking paper.
  • Put the dark sugar, honey and water in a pan and slowly heat up, stirring the mixture until the all the sugar is dissolved.
  • Add the flour and spices and stir with a wooden spoon until thoroughly combined. Set the batter aside to cool and if you have the patience keep in a cool place (not the fridge) for 3 days. If you are in a hurry, allow it to stand for at least 3 hours
  • Add the castor sugar and baking powder to the batter and mix until thoroughly combined.
  • Pour into the loaf tin which should be between 1/2 to 2/3 full. If you are using the pearl sugar topping then sprinkle on top. Cover with lid (or foil). Bake for 60 minutes.
Tried this recipe?Let us know how it was!
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