Pfeffernusse cookies



50 servings


For the Gingerbread spice mix

  • 2 ½ tbsp. ground cinnamon
  • 2 tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground mace
  • ½ tsp ground allspice
  • ½ tsp ground coriander
  • ½ ground green cardamom
  • ½ tsp ground star anise
  • ½ tsp ground ginger


For the cookie dough

  • 2 ¼ cups plain flour
  • ½ tsp bicarbonate soda
  • ¼ tsp salt
  • 4 tsp gingerbread spice mix
  • ¼ tsp ground white pepper
  • ¼ cup almond meal
  • ½ cup brown sugar
  • 1/3 cup honey
  • 5 tbsp. unsalted butter
  • 3 tbsp. heavy cream
  • 1 large egg


For the cookie glaze

    • 2 cups icing sugar
    • 3 tbsp. hot water


Combine together in a bowl the flour, bicarbonate of soda, salt, gingerbread spice mix, white pepper and the almond meal.

Using a saucepan, over medium heat, combine in the brown sugar, honey, butter and cream and stir well. Once the sugar has melted, remove from the heat and allow to rest for 5 minutes. Combine in the flour mixture and mix well. Then add the egg and combine well.

Wrap the sticky dough tightly in plastic film and place into the refrigerator overnight.

Place a double sheet of aluminum foil, folded to the size of a baking tray, onto the centre of the grills on the FURNACE. Place a roasting rack over the foil and ignite the FURNACE. Adjust the burners to maintain a temperature of 175C/347F.

Remove the cookie dough from the plastic wrap and roll into 3cm thick lengths. Place onto a baking paper lined baking sheet 4cm apart, place into the FURNACE and bake for 15 minutes, or until they become golden brown. Remove and allow to cool.

Make the cookie glaze by combining together the icing sugar and water until smooth. Dip the tops into the glaze and place onto a cooling rack to harden.


This is a Heston Blumenthal Recipe