Pfeffernusse are a German biscuit that are typically made around Christmas time. Filled with warming spices and a drizzle of royal icing, these bickies are the perfect accompaniment to your afternoon tea on Christmas day. Tie these up in kitchen string and gift to your hostess!
Ingredients
Method
Using a stand mixer fitted with a paddle attachment, beat butter, molasses and sugar in a bowl on medium speed for 2–3 minutes or until pale and smooth. Add egg and beat until combined.
In a bowl, sift flour, cinnamon, nutmeg, cardamom, clove, pepper, bicarbonate soda and baking powder. Fold half the flour mixture into the butter mixture, then fold in remaining flour mixture. Turn dough onto a clean surface and form into a disc. Cover with plastic wrap. Refrigerate dough for 30 minutes.
Preheat oven to 180°C/160°C fan-forced and line two baking trays with baking paper. Using a heaped tablespoon of mixture at a time, roll dough into 3cm balls. Arrange balls on trays, allowing 4cm space between for spreading.
Bake for 14–16 minutes, rotating the trays halfway through baking. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.
In a small bowl, mix icing sugar and water until well combined. Dip tops of the biscuits in icing and transfer to a wire rack. Set aside until firm.
Cook’s tips
- To give your icing a delicate floral flavour, stir 1/2 teaspoon orange blossom water into the icing sugar with the water.
- Make sure you leave enough space between the biscuits – this is important as they spread slightly when baking.
