:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/H7CbxMuT7eOenGUIgGmv/71245d6ffa2ae17013ea9669cea7a7.png "Original recipe Pfeffernüsse")
Source: Pixabay : inekehuizing
Original recipe Pfeffernüsse
As real sweet tooths at Christmas time, we can't avoid the popular gingerbread nuts. This recipe has been used in my family for generations and always rounds off our festive get-togethers perfectly. Although it takes a little more time to prepare, the reward is a heavenly taste and Christmas aroma.
Ingredients
- 125 g With
- 50 g sugar
- 50 g butter
- 250 g flour
- 1⁄2 TL baking soda
- 1 TL gingerbread powder
- 1⁄2 TL Ground aniseed
- 1⁄2 TL cardamom powder
- 1 Pinch salt
- 1 egg
- 1 tbsp Cocoa powder
- 200 g confectionery sugar
- 3 tbsp lemon juice
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Directions
For the peppernuts recipe, bring the honey, sugar and butter to the boil in a pan. Stir continuously to prevent burning. Then leave the mixture to cool.
Mix the flour with the baking powder, spices, salt and cocoa powder. I recommend sifting the flour before mixing to avoid lumps and to achieve a finer texture.
Beat the egg into the cooled honey mixture and stir in well. Then gradually add the flour mixture and knead everything into a smooth dough.
Shape the dough into a ball and leave it to rest in the fridge for at least 30 minutes. This makes the dough easier to handle and gives the peppernuts a nicer shape.
Preheat the oven to 180 degrees and line a baking tray with baking paper. Shape the dough into small balls and place them on the prepared tray.
Bake the peppernuts for about 15 minutes. They should get a nice brown color, but not get too dark. If you like them a little softer, reduce the baking time by a few minutes.
To make the icing, mix the powdered sugar with the lemon juice until smooth. Dip the warm peppernuts individually into the icing and leave to harden. Optionally, the peppernuts can also be coated with chocolate icing.
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