Pfeffernüsse (Pepper Nuts)
Festive spiced German Cookies
24
cookies
Ingredients
- ⅓ cup Brown sugar
- ¼ cup White sugar
- 1 tbsp Molasses
- ¼ cup Yogurt - plant-based
- ¼ cup Ground almonds
- 1¼ cups Plain flour
- ½ tsp Baking powder
- ½ tsp Ground cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Ground allspice
- ⅛ tsp Ground cardamom
- ¼ tsp Black pepper
- ¼ cup Icing sugar - sifted, for coating
Instructions
- Whisk the flour, ground almonds, baking powder and spices into a large mixing bowl.
- In a small saucepan, melt the sugars and molasses over low heat.
- Remove from heat and beat in the yogurt.
- Pour this mixture into your flour mix and beat well with a wooden spoon until you get a cohesive, but slightly sticky to the touch dough.
- Divide the dough into two and roll into logs 1" diameter.
- Wrap in clingfilm and refrigerate for at least at day.
- Preheat oven to 190c when ready to bake.
- Unwrap the cookie logs and cut into equal size pieces.
- Roll into balls and place on a baking sheet.
- Bake for 20 minutes or until dry to the touch.
- Once baked, remove to a cooling rack for a couple of minutes.
- Now toss the cookies in icing sugar until coated all over and return to the cooling rack.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.