Pfeffernusse - German Iced Spice Cookies

Ingredients

• 2 tsp Lee Cooking Gvert Spice Blend (pre‑made German ginger‑spice mix)
• 0.5 tsp Baking Powder
• 0.25 tsp Salt
• 0.25 tsp Black Pepper
• 290 g All-Purpose Flour (sifted)
• 25 g Ground Almonds
• 1 Large Egg
• 70 g Unsalted Butter (cut into cubes)
• 45 ml Heavy Cream
• 110 g Light Brown Sugar
• 80 ml Honey
• 290 g Icing Sugar (sifted)
• 60 ml Hot Water (adjust to glaze consistency)

Instructions

1. Prepare Spice Blend

   In a small bowl combine the Lee Cooking Gvert spice blend, baking powder, salt, pepper, ground almonds, and all‑purpose flour. Stir until evenly distributed.

   Time: PT5M

2. Melt Butter Mixture

   Place butter, heavy cream, honey, and light brown sugar in a saucepan over medium heat. Stir constantly until the butter melts and the sugar fully dissolves, about 5 minutes.

   Time: PT5M

3. Cool Butter Mixture

   Remove the saucepan from heat and let the mixture stand for 5 minutes to cool slightly.

   Time: PT5M

4. Combine Wet and Dry Ingredients

   Pour the flour‑spice mixture into the warm butter mixture. Stir with a spoon until a uniform, sticky dough forms.

   Time: PT3M

5. Add Egg

   Break the egg into a separate bowl, then add it to the dough. Mix quickly until fully incorporated.

   Time: PT2M

6. Shape and Wrap Dough

   Gather the sticky dough into a log, wrap tightly in plastic wrap, and press to compact.

   Time: PT5M

7. Chill Dough

   Place the wrapped dough in the refrigerator for at least 8 hours, preferably overnight, until firm.

   Time: PT8H

8. Preheat Oven

   Preheat the oven to 180°C (160°C fan) / 350°F.

   Time: PT10M

   Temperature: 180°C

9. Roll and Portion Dough

   Remove the chilled dough, cut in half, then each half in half again to make quarters. Roll each quarter into a 9‑inch (≈23 cm) sausage shape. Slice each log into 12‑13 equal pieces and roll each piece into a ball about ¾ inch (≈2 cm) in diameter.

   Time: PT15M

10. Arrange on Baking Sheet

    Line a baking sheet with parchment paper. Place the balls on the sheet, spacing them a little apart as they will spread slightly.

    Time: PT5M

11. Bake

    Bake the biscuits for 15 minutes, or until the tops are lightly golden and the edges are set.

    Time: PT15M

    Temperature: 180°C

12. Cool Completely

    Transfer the baked biscuits to a wire rack and let them cool completely, about 30 minutes.

    Time: PT30M

13. Prepare Icing Glaze

    Sift 290 g icing sugar into a bowl. Add 3 Tbsp hot water and stir. If the glaze is too thick, add water a few drops at a time until it drips easily; if too runny, add a little more icing sugar.

    Time: PT5M

14. Ice the Biscuits

    Dip each cooled biscuit into the glaze, allowing excess to drip back into the bowl, then place on a wire rack set over a tray to catch drips. Let the icing set.

    Time: PT10M

15. Final Set

    Allow the iced biscuits to sit for another 15 minutes until the glaze is firm, then store or serve.

    Time: PT15M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

13 g

Fat

3 g

Fiber

0.5 g