Pfeffernusse – German spiced gingerbread cookies

Traditionally a Christmas cookie, Pfeffernusse are fun fun fun – to say, to bake, to eat.

Heading to an Oktoberfest recently – I decided to tackle making these. After much googling I happened across a surprisingly simple recipe. In fact – everything I needed was already in my pantry! Well pretty much …. I changed the spices around to accommodate what I had but was a fan of the outcome. You could add in nutmeg, clove or anise if you want. Before you jump in you will note in the “what to do” that these cookies work best when the dough is left to sit for 2 – 3 days. You can crack out after 2 – 3 hours but if you can have the forethought – I recommend letting the dough sit.

The result is puffy clouds full of spice.

Spicey clouds

I put aside a few to share with workmates/flatmates (anyone who hears me jabber on about food so much deserves to try some) and took around 35 cookies to the party. All were snapped up in a few hours – the greatest compliment of all.

What you need:

•  1/2 cup golden syrup
• 1/2 cup honey
• 1/2 cup butter
• 2 eggs
• 4 cups flour
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons ground cardamom (I only hd pods so cracked them open and ground up the seeds)
• 1 teaspoon all spice
• 2 teaspoons powdered ginger
• 2 teaspoons cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 teaspoons bi-carb soda
• 1 cup icing sugar for dusting

Yields: 48

What to do:

1. On your stove top melt golden syrup, honey and butter. Set aside to cool.
2. In a large bowl combine flour, bi-carb soda and all spices.
3. Add eggs to syrup/butter mix and lightly combine.
   NB: This recipe will make you feel paranoid. I thought TOO MUCH LIQUID!! Then … NOT ENOUGH LIQUID!! But it works
4. Stir liquid into flour and combine, this may take a while but stick with it.
5. Wrap up the dough and place in the fridge for up to 3 days. If you don’t have the time – let it sit at least 2 hours.
6. After refrigeration – let the dough cool down to room temperature.
7. Preheat oven to 170C. Line a tray (or two) with baking paper.
8. Roll into cherry tomato size and place on tray 3 cm apart. You should fit 12 on a tray.
9. Bake for 15 minutes (keep an eye on after 10 minutes and turn/change trays depending on your oven).
10. Set aside to cool.
11. Place icing sugar in a large bag and 4 – 5 at a time, place cookies in the bag and shake to coat.

Not many left!