When we were in Germany I had to bring back some treats for friends, family and work. I brought back some delicious little Pfeffernusse biscuits and I had to try to make my own.
It took me a little while – I’ve been busy of late. But I finally found a recipe to give them a go.
Made with allspice, cinnamon and ground black pepper they are a bit more, I don’t know, spicy than gingerbread. I loved hard icing coating on the ones I brought back from Germany. the recipe I had just coated them in icing sugar while still warm, which didn’t add the same crunch, but actually mine seemed to have a crunchy shell anyway.
Beautifully crisp on the outside and soft and a bit cakey on the inside.
Pfeffernusse German Spiced biscuits
- 325g plain flour
- 1tsp ground cinnamon
- 1tsp allspice
- 1tsp mixed spice
- 1/2tsp ground black pepper
- 1/2tsp salt
- 1/4tsp baking powder
- 2 small/medium eggs
- 4tbsp treacle
- 85g light brown sugar
- 85g unsalted butter
- Icing sugar to coat
Makes 24 cookies
- In a bowl mix together the flour, spices, salt and pepper and baking powder
- Using an electric mixer, cream together the butter, sugar and treacle until light and smooth
- Beat in both eggs
- Pour the wet ingredients onto the flour mixture and stir until combined and no patches of flour remain. I thought it was never going to mix in, but it did!
- Place the dough in a plastic bag and place in the fridge for at least a couple of hours, or until needed (I mean within reason – don’t make it now expecting it to be ok for Christmas! oh, and try not to eat it all before you’ve made the cookies!)
- If the dough has survived, preheat the oven to 180C/350F
- Prepare a couple of baking trays, I only have one so I made this in two batches
- Wet your hands and roll a heaped teaspoon of mixture into a bowl. Place on the baking sheet about 2 cm apart from each other. Repeat until you have 24 balls.
- Bake until the biscuits are golden (how can you tell – they’re dark brown?!) ok, until they are firm to the touch and dry on the bottom, about 14 minutes.
- Allow the biscuits to cool until you can handle them, I don’t need long, I have asbestos hands!
- Pour your icing sugar in a bowl, and coat each biscuit one or two at a time until they are all coated.
- The recipe said you could store in an airtight container for up to 1 week, but actually I preferred them fresh and slightly warm from the oven. Obviously I don’t condone eating all 24 in one sitting. I don’t condone it – but I won’t judge you either!
This is a question that I like to ask as a bit of a conversation starter – you don’t know someone until you know their favourite biscuit/cookie…. What is your favourite biscuit/cookie?