Pfeffernüsse - Small Spice Cookies
Pfeffernüsse - Small Spice Cookies - Pfeffernüsse - the Christmas classic with irresistible gingerbread spices
Healthy, because
Even smarter
Nutritional values
These Christmas biscuits require little butter and no refined sugar is needed for the right sweetness, while the aromatic spices create a good mood and increase the anticipation of Christmas.
You can replace part or all of the flour with wholemeal flour. The Pfeffernüsse then provide additional fiber to aid digestion, as well as more vitamins and minerals; and they taste even more hearty. Sealed and stored in a cool and dark place, the Pfeffernüsse will keep for several weeks.
(Percentage of daily recommendation)
| Calorie | 185 kcal | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 32 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 14 mg |
Ingredients
- Ingredients
- 10 ozs Pastry flour
- 1 pinch baking soda
- 3 ozs butter
- 3 Tbsps honey
- 3 ozs dark Molasses
- 3 ozs cane sugar
- ¼ tsp ground white peppers
- ½ tsp ground ginger
- 1 pinch ground Cardamom
- 1 pinch ground allspice
- ½ lemon
- 3 ozs powdered sugar
Kitchen utensils
Preparation steps
In a bowl, mix pastry flour and baking soda.
In a small pot, bring butter, honey, molasses, sugar, pepper, ginger, cardamom and allspice to a boil.
Add flour mixture to pot and stir quickly until a smooth dough forms. Let cool, wrap in plastic wrap and refrigerator overnight.
Let the dough soften to room temperature, then divide into 3 portions and shape into logs, approximately 3/4 inch in diameter.
Cut logs into cherry-sized pieces and shape into balls with your hands. Place on parchment-lined baking sheets and bake on the middle rack of a preheated oven at 350°F until cookies are set around the edges, about 12 minutes.
Let cool completely on a cooling rack. For the icing, squeeze juice from lemon half and mix 2 tablespoons juice with the powdered sugar. Dip tops of cookies into the icing and let set. (Cookies can be stored in an airtight container, between parchment, for about 3 weeks.)
