Pfefferneusse
By: Winters on the way
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Prep time:
Cook Time: 15 minutes
Servings: Makes about 15
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Winters on the way
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Dec 04, 2009
at 11:06 AM
These german cakey treats are make a fantastic Christmas gift... but are just as good all to yourself!
Ingredients
• 250g plain flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• pinch ground mace
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper
• 200ml runny honey
• 15g unsalted butter
• 1 large egg
To decorate:
• 2 tbsp plum or raspberry jam
• 150g plain chocolate, broken into chunks
• 2 tbsp icing sugar, sieved
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• pinch ground mace
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper
• 200ml runny honey
• 15g unsalted butter
• 1 large egg
To decorate:
• 2 tbsp plum or raspberry jam
• 150g plain chocolate, broken into chunks
• 2 tbsp icing sugar, sieved
Directions
Sift the flour, baking powder and spices together into a large bowl. Put the honey and butter in a small pan and heat gently until the butter melts. Let this cool until it is lukewarm, then beat in the egg.
Add the honey mixture to the spiced flour and mix well to form a dough. Chill in the fridge for half an hour.
Preheat the oven to 180C/gas 4 and line a baking sheet with baking parchment.
Shape the dough into balls about 2.5cm in diameter and arrange on the sheet. Bake on a greased tray at 180c for 15 minutes or until golden brown and well risen. Cool on a wire rack.
‘Scalp’ half the cookies by cutting the tops off. Dab a little jam inside, then replace the tops. Melt the dark chocolate in a bowl set inside a larger bowl of just-boiled water. Dip the jam-filled pfefferneusse into the chocolate until completely covered. Leave to dry on greaseproof paper.
Mix about the icing sugar with 4 tbsp water to form a thin glaze. Use this to ice the remaining biscuits, and leave to dry on greaseproof paper.
Add the honey mixture to the spiced flour and mix well to form a dough. Chill in the fridge for half an hour.
Preheat the oven to 180C/gas 4 and line a baking sheet with baking parchment.
Shape the dough into balls about 2.5cm in diameter and arrange on the sheet. Bake on a greased tray at 180c for 15 minutes or until golden brown and well risen. Cool on a wire rack.
‘Scalp’ half the cookies by cutting the tops off. Dab a little jam inside, then replace the tops. Melt the dark chocolate in a bowl set inside a larger bowl of just-boiled water. Dip the jam-filled pfefferneusse into the chocolate until completely covered. Leave to dry on greaseproof paper.
Mix about the icing sugar with 4 tbsp water to form a thin glaze. Use this to ice the remaining biscuits, and leave to dry on greaseproof paper.
Dec 08, 2009
at 05:26 PM
just made some! totally great,really easy to make, and plum jam does seem to work better! thats the last of the xmas presents taken care of!!!!
sean
Feb 14, 2010
at 10:33 AM
actually Pfeffernuesse means peppernuts. try them with some icing, honestly, 15 peppernuts are 1 serving:-)))