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Window nº 1
| Getting started... German Peppernuts (Pfeffernüsse) 300 ml honey, 150 g sugar, 300 g butter, 700 g flour, 4 tsp baking powder, 1 tsp ground cinnamon. 1/4 tsp each ground white pepper, cardamom and cloves, zest of 1 orange and 1 lemon icing: juice of 1 lemon 300 g icing sugar Heat butter with honey and sugar in a big pot, bring to boil and let the mixture cool to body temperature. Stir in flour sifted with spices and baking powder, knead well. Roll smallish balls of dough (3 cm diameter) and put into a preheated (360F) oven on a lightly greased baking tray. Bake for about 20 minutes till done (they should not colour too much). Mix lemon juice with icing sugar and glaze peppernuts with this mixture while they are still warm. Let peppernuts cool. They’ll become quite hard but do not panic, keep calm and carry on. Put them away in tightly closed tins or jars and ‘forget’ about them for two or three weeks (if you want them to soften in a couple of days put a slice of apple with them, but it’s better to wait – the longer they keep the more flavourful they become). They become soft and melt-in-your mouth delicious with time. They keep fresh at room temperature for months – if they get a chance that is. |
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 Advientos PDF DIN-A4 ref. 11079-7235 "Cooking Countdown" |
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