Ginger snaps with Sichuan peppercorns from 108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen (page 186) by Kat Lieu

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for jaggery and pink peppercorns for Sichuan peppercorns.

  • Chibblywibbly on May 01, 2026

    Delightful! Will use half molasses and half golden syrup next time. Had timur pepper corns and used, nice and gentle numbing. Not too gingery so will add a little extra next time.

  • meginyeg on March 31, 2026

    These tasted good but they spread a lot. I chilled them for a lot longer than the 30 minute instructed and they still spread. I will make them again but freeze instead maybe or use butter in place of the oil.

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