Name: How to make traditional Pfeffernusse
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 125g unsalted butter, softened; 2 tablespoons molasses; 3/4 cup brown sugar; 1 free-range egg; 2 3/4 cups plain flour; 1 teaspoon cinnamon powder; 1 teaspoon nutmeg powder; 1 teaspoon cardamom powder; 1 teaspoon clove powder; 1/2 teaspoon white pepper; 1/2 teaspoon bicarbonate soda; 1/2 teaspoon baking powder; Icing; 1 cup pure icing sugar, sifted; 1 tablespoon water

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

125g unsalted butter, softened

2 tablespoons molasses

3/4 cup brown sugar

1 free-range egg

2 3/4 cups plain flour

1 teaspoon cinnamon powder

1 teaspoon nutmeg powder

1 teaspoon cardamom powder

1 teaspoon clove powder

1/2 teaspoon white pepper

1/2 teaspoon bicarbonate soda

1/2 teaspoon baking powder

Icing

1 cup pure icing sugar, sifted

1 tablespoon water

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

pfeffernusse tied up in kitchen string on green tartan background

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Ismat Awan

Ismat Awan trained at Le Cordon Bleu in Sydney and Paris and has worked in celebrated kitchens including Pierre Hermé in Paris and Rockpool on George in Sydney. With over 10 years in the food industry, she is now a Sydney-based creative food consultant and recipe developer, drawing on her global experiences—from Timor-Leste to France and Switzerland—to bring a love of spice and playful twists to family favourites, showcased in this issue’s nostalgic vintage baking and Christmas cookie features.