Pfeffernuesse (Peppery Gingerbread) Recipe

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Pfeffernuesse (Peppery Gingerbread)
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Ingredients
10
Count
Nutrition
350
Calories
Total time
60
Minutes
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Ingredients:

  • 1/3 cup butter
  • 3 1/2 oz dark molasses
  • 3 1/2 oz sugar
  • 1/2 tsp ground ginger
  • 2 cups flour
  • 1/8 tsp baking soda
  • 2 3/4 oz powdered sugar
  • 1 tbsp lime juice (or maybe a bit less (or more)

Directions:

  1. Mix flour and baking soda and set aside.
  2. Bring butter, dark molasses, sugar, and spices in a pot to a boil and remove from heat.
  3. Add flour at once and stir in quickly.
  4. Let dough cool down. Then wrap into cling film and put into the fridge. Leave it there overnight.
  5. On the next day: The dough should be very firm. Halve it with a knife. Set one half aside for the moment. Divide the halved dough into 8 pieces. Each of the 8 pieces divide into 3 little pieces (they should have almost the size of nuts).
  6. First knead the little pieces of dough, so that they get a little waxier. Then roll them between your hands to form a little ball. Place them on a plate and put in the fridge. Do the same with the second half of the dough.
  7. Let the dough balls rest in the fridge for one hour.
  8. Meanwhile preheat oven (360 F, 180 C). Line out two baking trays with baking paper. Take the dough balls out of the fridge and put them on the baking tray.
  9. Put baking tray into the lower third of the oven and bake for 12 to 15 minutes. Cookies will flatten a bit and should be golden. They are still soft.
  10. Put them on a cooling rack and let the them cool completely.
  11. While the first batch is baking do the same as described above with the second half of dough.
  12. Mix powdered sugar with as little lime juice as possible to form a glaze. The glaze should be pasty, so use as much lime juice you need to get this consistency. Decorate the Pfeffernüsse with the glaze. I use an icing bag with a very small opening to decorate the Pfeffernüsse with the pasty glaze.
  13. Store the Pfeffernüsse between layers of parchment paper in an airtight container. You can store them in a dry and not too warm place for about 4 weeks.
  14. NOTE: I use anise seeds and ground them freshly. The anise flavour will be more intense.
  15. Cooking time does not include time for cooling (overnight and additional 1 hour). Passive work (baking) time is for 1 baking tray.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 349.71 Kcal (1464 kJ)
Calories from fat 126.15 Kcal
% Daily Value*
Total Fat 14.02g 22%
Cholesterol 16.11mg 5%
Sodium 731.76mg 30%
Potassium 301.99mg 6%
Total Carbs 52.74g 18%
Sugars 20.47g 82%
Dietary Fiber 3.34g 13%
Protein 4.26g 9%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 2.4mg 13%
Calcium 114.3mg 11%
Amount Per 100 g
Calories 413.79 Kcal (1732 kJ)
Calories from fat 149.27 Kcal
% Daily Value*
Total Fat 16.59g 22%
Cholesterol 19.06mg 5%
Sodium 865.85mg 30%
Potassium 357.33mg 6%
Total Carbs 62.4g 18%
Sugars 24.23g 82%
Dietary Fiber 3.96g 13%
Protein 5.05g 9%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 2%
Iron 2.8mg 13%
Calcium 135.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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