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Pfeffernüsse

This cookie has a special place in my heart, they’re always a part of Christmas Eve at my Omas or even on the table for a quick coffee catch up when I go over. I’m chuffed with the store bought ones, even though they are a bit dry and lack flavour- so these ones hit the spot even better. The spices, softness and icing make the perfect cookie. If you’re a gingerbread lover, you will without a doubt love these.

Peaches x Goldi

Pfeffernüsse

Ingredients

Biscuits

  • 70g golden syrup

  • 70g caster sugar

  • 70g honey

  • 30g butter

  • 1tsp cinnamon

  • 1/2 tsp cardamom

  • 1/2 tsp ginger

  • 1/2tsp white pepper

  • 1/4tsp all spice

  • 1/4tsp cloves

  • 1/4tsp nutmeg

  • 1/4tsp fine salt

  • Zest of 1 lemon

  • 30g cold milk

  • 1 egg

  • 1tsp baking soda

  • 350g all purpose flour

Lemon glaze

  • 150g sifted icing sugar

  • 2tbsp Goldi lemon argumato olive oil

  • 4tbsp water

  • Fine salt to taste

Method

(Makes 18-20)

Mix all glaze ingredients in a bowl until smooth.

Preheat oven to 170 degrees fan forced.

Melt together the golden syrup, honey, butter, sugar on low heat until all the sugar is dissolved. Remove from the heat and add spices into the mixture and mix in. Let cool until just warm to touch, stir in the milk, lemon zest, egg and baking soda with a whisk until combined. Add the sifted flour and mix until flour is absorbed. Once all come together, wrap in plastic wrap and fridge for 15 minutes.

Remove from fridge, and roll into 35g balls. Place on a lined tray 1-2cm apart and bake for 8 minutes or until the edges are slightly browned. Take out of the oven, let sit for 5-10 minutes and then brush with the glaze or carefully dip with your hands and place on a cooling rack to drip. Let sit on a rack until completely cool, and icing has set. Store in an airtight container.