PFEFFERNUSSE, Child-Friendly

67 looks forward to these every Christmas and this year, went the 'made-from-scratch' route.  No regrets!

Delightful German Pfeffernusse, spicy seasonal sensations

One of the great culinary treats of Christmas is pfeffernuse: the tiny spicy German biscuits, which are either bathed in a citrussy glaze or rolled in icing sugar.

A personal favourite is the chocolately ones with hidden nuggets of finely chopped nuts; they manage to be both cake-like and dense.  

They're quite easy to make, pfeffernusse, but there is a fair amount of measuring and beating.  In fact, if you wanted to teach your kids to bake, this is a good one to start on.  Line up lots of small individual bowls/containers and have your child/ren measure out a single item in each bowl.  Cook can check the measures are accurate before proceeding to the mixing stage.

Most of the spices are standard for bakers but don't worry if you haven't any cardomom, for example.  

The mixing can be done by hand but electric beaters are recommended as it's not easy incorporating molasses.  And the dough ends up very thick and sticky.  

Pop the dough in the fridge for a couple of hours.  A small ice cream scoop is perfect for forming the biscuits but kids will love scooping out a bit of dough and rolling it into a ball.  And no one will worry if the pfeffernusse are assorted sizes!

Clear plastic gloves will be a godsend as the kids will get grotty hands very quickly. 

Cost: £2'ish?
Makes: 100 small

Ingred:
   195 gm/6.9 oz wholemeal flour
     70gm/2.5oz cocoa powder (not drinking chocolate)
     50gm/1.7oz finely chopped almonds or hazelnuts
     
   1/2 tsp each dried:
   cloves
   nutmeg
   cinnamon
   ginger
   cardomon
   black pepper
   1/2 tsp baking soda

   2 tbsp orange zest

   114gm/4 oz room temp butter
   130gm/5 oz sugar (white & brown)

   1/4 cup molasses
   1 egg
   1 tsp vanilla

Topping: icing sugar or... 

Glaze:
   1 cup icing sugar, sifted
   1-2 tbsp rum or brandy or orange juice
   5 tbsp hot water

Method:

1. Measure flour, cocoa, nuts, spices and baking soda into a bowl; stir with a large whisk 
2. Beat butter and sugars (zap butter in microwave 20secs if not soft enough) until light & fluffy; it will take a few mins
3. Add egg, molasses & vanilla and orange zest to butter mix; beat until thoroughly incorporated
4. Add dry ingred in 4 stages, beating well between additions; the final lot will be thick and sticky
5. Refrigerate a few hours
6. When ready to bake, preheat oven to 355f/180c/160-70fan
7. Roll into balls about an inch big
8. Leaving a little space in between, bake 8-10 mins
9. Leave to cool on tray 5 mins; then move to cooling rack
10. When completely cool, store in an air-tight tin; will last up to a week
11. When ready to serve, either (a) glaze with icing mix or (b) roll in icing sugar

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(Questions & comments, pls email  b67goingon50@yahoo.co.uk )

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.