Pfeffernüsse
With a blend of warm, fragrant spices, these traditional German biscuits are the perfect Christmas treat. Recipe and image courtesy of Cole & Mason, coleandmason.com Recipe: Claudia Anton
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Serves: 25
Ingredients
- 350ml Molasses
- 200g Brown sugar
- 50g Unsalted butter
- 20ml Milk
- ¼ tsp Ground white pepper
- 1 tsp Freshly ground cardamom
- 1 tsp Ground cinnamon
- Good pinch of ground cloves
- ½ tsp Ground star anise
- Good pinch of salt
- 1 tsp Bicarbonate of soda
- 300g Plain flour
- 1 Egg (beaten)
- 1 Egg white
- 150g Icing sugar (sifted)
- ½ tsp Lemon juice
- A little water for thinning (for the royal icing)
Method
Step 1
In a small saucepan, heat together the molasses, brown sugar, butter and milk until the butter has melted and the ingredients are well combined. Leave to cool.
Step 2
Sift together the spices, salt, bicarbonate of soda and flour. Make a well in the middle and add the sugar mixture together with the egg. Mix to form a firm dough and rest wrapped in cling film for 30 minutes.
Step 3
Preheat the oven to 190ºC/170ºC fan/370ºF/gas mark 5. Roll 25g (¾oz) pieces of the dough into balls. Space out on a greased oven tray or two, then press very slightly to flatten a little. Bake for 12 minutes. Allow the biscuits to cool on a wire rack.
Step 4
For the icing, using a stand mixer or hand beater, whisk the egg white until soft peaks form. Whisk in the sifted icing sugar a little at a time. Continue to whisk until white and fluffy then beat in the lemon juice.
Step 5
Add enough cold water to create a dippable consistency and dip the top of each cooled biscuit into the icing. Jiggle and hold the biscuits upside down so any excess icing can drip back into the bowl. Allow to dry, right side up, on a rack and once dry, store in an airtight container.
