Rye gingerbread (Rudzu piparkūkas)

About the recipe

Rye gingerbread, decorated with white glaze.


  • pot, metal bowl, thermometer, pastry brush


  • 170g Rye flour
  • 240g Wheat flour
  • 130g Butter
  • 260g Sugar
  • 60g Dark sugar syrup
  • 150g Water
  • 5g Baking powder
  • 20g Christmas spice*
  • 2 Eggs (size L)
  • 130g Icing sugar
  • 1 small Lemon


Ingredients for Christmas spices:

  • 50g Ground cinnamon
  • 30g Allspice
  • 20g Ginger powder
  • 20g Ground nutmeg
  • 10g Cloves
  • 7g Coriander
  • 5 – 10 g Cardamom
  • 1/2 Teaspoon ground black pepper


  1. Put water in the pot, add sugar and stir until syrup is forming.
  2. When sugar syrup has turned brown, add butter and stir until butter has melted.
  3. When butter has melted, cool the syrup till 90°C.
  4. When syrup has cooled down, add Christmas spices and stir until the mixture turns smooth.
  5. Poor the mixture in a bigger bowl and add rye flour, baking powder and wheat flour. Knead the dough. Wrap dough in plastic wrap and refrigerate for 24 hours.
  6. The next day: take out the dough and before baking warm it up till room temperature and start rolling it out.
  7. You can sprinkle the table with flour (1 tbs.) so the dough doesn’t stick.
  8. Roll the dough out thin. The thinner the dough, the crispier the biscuits.
  9. Press out the various figures with the cookie cutters.
  10. Place the gingerbread cookies on the baking tray. Bake for 7-10 minutes at 200°C.
  11. Prepare the white icing. Whip the egg whites to a medium stiff froath, add the sifted icing sugar and lemon juice, continue to whip until smooth.
  12. Put the mixture in pastry bag. Decorate the gingerbread with sugar glaze.