Pfeffernüsse Scandinavian Pepper Spice Biscuits - Happy Christmas!

Christmas is a time to pause, reflect, share, appreciate life, our community and loved ones. 

We wish you a truly Happy Christmas.  May we all be a little kinder to each other - small gestures of thoughtfulness can change a person's day.

Unleash the kindness,  feed your Inner Cook -  and Happy Christmas 

with love and good Cheer from Colleen and Mamma Marmalade   ...   and Millie! 

ps. If you fancy a doggy cravat as cute as Millie's  - plus gorgeous artisan products pop into Handmade Uki in the beautiful Northern New South Wales township Uki in Australia - such an enjoyable drive through the Destination Tweed region  - cheers

Pfeffernüsse Biscuits by Feed Your Inner Cook

Pfeffernüsse biscuits are made throughout many European countries, but I like to think of them as Scandinavian!  Fragrant spices, citrus and pepper combine for an aromatic delicious festive treat - and they are perfect for homebaked gifts.  
Your kitchen will smell divine - Enjoy!  Colleen

Preparation   10 minutes and allow 10 minutes to roll dough
Cooking         10 - 15 minutes
Makes             50 - 60 small yummy biscuits

Ingredients
1/2 - 3/4 cup Icing Sugar - sifted with pinch of cinnamon  Do this first and set aside in a bowl

125 gram butter - softened
110 gram (1/2 cup firmly packed) brown sugar - dark if possible
fine zest of 1 large lemon and 1 large orange
I also add a half pinch of Gin Gin & Dry - Lemon Powder to boost the citrus if needed 
90 gram (1/4 cup) good flavoursome honey
1 egg 
40 gram (1/4 cup) Candied Mixed Citrus Peel - I substituted 1/3 for uncrystallised ginger - chop these up very very finely before adding. Don't want big chunks in the small biscuits
350 gram (2 1/3 cups) Plain Flour  - sifted 
1/2 teaspoon Bicarbonate of Soda -  sifted with the following spices
1/2 teaspoon Baking Powder - sifted
2 teaspoons Cinnamon
3/4 teaspoon Ground Black Pepper  (when tasting might want to add a dash more)
3/4 teaspoon ground ginger
1/2 - 3/4 teaspoon  ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground Allspice   Note Allspice is a specific type of spice berry
1/8 teaspoon ground Cardamom
1/4 teaspoon ground Aniseed preferred but  If not available substitute ground Fennel seed
Pinch good quality Salt

Method
Sift the icing sugar into a bowl and set aside for later.
Preheat oven to  155-160◦C  and line 3 biscuit trays

With an electric mixer, cream the butter, sugar and citrus zest.
Gradually beat in the honey then the egg until just combined.
Mix in the chopped candied peel/ginger
Gently Stir through the combined Flour, Bicarb, Baking Powder, spices, pepper and salt until soft dough texture.  Only takes a couple of minutes.

Roll teaspoon sized balls of dough in your hands and place on the trays a few centimetres apart.  They spread about double size.
Bake for approx 10-12 minutes. Turn trays at halftime.
Biscuit tops should start to crack and be just cooked trough, not overbaked.
Remove from oven.
Whilst biscuits are still warm - toss 5 or 6 at a time in the icing sugar and coat generously.
Cool on wire rack.  Dust with a little remaining icing sugar and store in airtight containers.

Millie loves Feed Your Inner Cook

Happy Christmas from Millie and Feed Your Inner Cook Team!

Cheers !   Colleen