Pfeffernuesse German Cookie
I came across this German recipe and it reminded me of Sigrun, so I am ending this to you Sig to say Merry Christmas to you!
These spiced cookies are traditionally made at #Christmas and are unusual as they contain black pepper. I have used gluten free flour but you can use regular plain flour and butter if you want. Space them well apart as they spread, and be warned there is a 2 hour chilling time included in the method (which is essential as otherwise they just melt into a puddle during the bake).
They taste lovely, melt in the mouth and as an added bonus they make your whole house smell divine too!
Pfeffernuesse German Cookie
I came across this German recipe and it reminded me of Sigrun, so I am ending this to you Sig to say Merry Christmas to you!
These spiced cookies are traditionally made at #Christmas and are unusual as they contain black pepper. I have used gluten free flour but you can use regular plain flour and butter if you want. Space them well apart as they spread, and be warned there is a 2 hour chilling time included in the method (which is essential as otherwise they just melt into a puddle during the bake).
They taste lovely, melt in the mouth and as an added bonus they make your whole house smell divine too!
Open in Cookpad AppSteps
- 1
Mix together the dry ingredients in a large bowl.
- 2
Cream together the sugar and marg in an electric mixer if you have one, or by hand if not.
- 3
Add the eggs and mix well. Then slowly start to incorporate the flour, adding a little at a time as the mixer turns slowly.
- 4
Cover the dough with clingfilm and rest in the fridge for 2 hours. Then scoop onto lined baking trays in mounds spaced about an inch apart. Bake at 180 C for 10 mins.
Cooksnaps
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