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Pfeffernüsse
Pfeffernüsse: little honey spice biscuits with a sugar glaze
Pfeffernüsse are small domed biscuits baked in German homes through Advent, especially in the north and in Saxony, and sold in bags at Christmas markets everywhere. They are made with honey and a warm spice mix, and in old recipes the 'pepper' in the name meant exotic spices in general, though a pinch of real black pepper adds a lovely bite. A thin white glaze sets crisp over a chewy centre. The mistake many people make is eating them straight away; they are hard at first and need a few days in a tin with a slice of apple to soften. Chef's tip: warm the honey only until runny, never boiling, or the biscuits turn tough.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 15
Ingredients
For the biscuits
- 4 ½ oz runny honey
- 1 ¾ oz soft brown sugar
- 1 ⅜ oz butter
- 9 oz plain flour
- 1 ¾ oz ground almonds
- 1 tsp cocoa powder
- ½ tsp bicarbonate of soda
- 1 egg
- 1 tbsp milk
For the glaze
- 5 ½ oz icing sugar
- 2 tbsp lemon juice
- 1 tbsp hot water
For storing
- 1 apple slice (optional)
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Method
0/6 doneStep 1: Warm the 4 ½ oz runny honey, 1 ¾ oz soft brown sugar and 1 ⅜ oz butter in a small pan over a low heat, stirring, until melted and smooth. Leave to cool until lukewarm.
5 minStep 2: Mix the 9 oz plain flour, 1 ¾ oz ground almonds, 1 tsp cocoa powder, 2 tsp gingerbread spice mix (cinnamon, clove, cardamom, nutmeg, allspice), ¼ tsp finely ground black pepper and ½ tsp bicarbonate of soda in a bowl. Dissolve the bicarb in the 1 tbsp milk first if it is lumpy. Add the honey mixture and the 1 egg and knead into a soft, slightly sticky dough. Cover and rest for 1 hour (or overnight in the fridge).
10 minStep 3: Heat the oven to 350°F (325°F fan) and line two trays. Roll the dough into balls the size of a large hazelnut and space them 3 cm apart.
10 minStep 4: Bake for 12–14 minutes until risen into domes and firm at the edges; they will still be slightly soft in the middle. Cool on a rack.
14 minStep 5: Stir the 5 ½ oz icing sugar with the 2 tbsp lemon juice and 1 tbsp hot water into a thin glaze. Dip the top of each cooled biscuit and leave on a rack for 1 hour until the glaze is dry and white.
10 minStep 6: Store in a tin with the 1 apple slice slice, changing it every few days, for 3–4 days before eating; they keep for a month.
1 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 3 g
- Carbs
- 34 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pfeffernüsse take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of runny honey?
- Maple syrup or golden syrup, same amount.
- What can I use instead of soft brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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