Translating to "pepper nuts", these deliciously spiced German biscuits are a traditional Christmas treat, but are irresistible any time of year. By making the biscuit dough in advance and leaving it overnight, the spices deepen to give the best flavour.
- 335 gm plain flour
- 1½ tsp ground cinnamon
- ¾ tsp ground black pepper
- ½ tsp crushed aniseed
- ¼ tsp each ground allspice, ground nutmeg and ground ginger
- Pinch of ground cloves
- ¼ tsp bicarbonate of soda
- 125 gm butter, softened
- 120 gm brown sugar
- 60 gm blackstrap molasses
- 1 egg
- 100 gm pure icing sugar, sieved
- Pinch each of ground nutmeg and ground cloves
- 1Sift flour into a large bowl, add spices and bicarbonate of soda, and set aside.
- 2Beat butter and sugar with an electric mixer until pale and fluffy. Add molasses, beat to combine, then add egg and beat to combine. Stir in flour mixture with a large pinch of flaked sea salt. Combine to form a dough and refrigerate for flavours to develop (2 hours-overnight).
- 3Preheat oven to 160C. Roll tablespoonfuls of dough into balls and place on baking trays lined with baking paper. Bake until just firm to touch (16-20 minutes). They’ll harden as they cool.
- 4For spiced icing, combine sugar, spices and 1 tbsp water in a large bowl (it should be a thick consistency). Dip pfeffernüsse into the icing and set aside to dry. They will keep in an airtight container for 5 days.
Drink Suggestion: Mulled cider. Drink suggestion by Max Allen