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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| unsweetened cocoa powder (sifted): 1 Tbl |
| allspice: 1/2 tsp |
| ground cloves: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| ground ginger: 1/4 tsp |
| white pepper (ground): 1/4 tsp |
| baking powder: 1/2 tsp |
| unsalted butter: 125 g (softened) |
| light brown sugar (packed): 3/4 cup |
| golden syrup: 1/4 cup |
| eggs: 1 |
| powdered sugar (unsifted): 1/2 cup |
| salted butter: 1 tsp (softened) |
| 2% milk: 2 tsp |
Pfefferneusse
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
36 serving(s)
Tags
- Preheat oven to 180 degrees Celsius Line 2 baking trays with non-stick baking paper. Sift flour, cocoa, spices and baking powder together into a bowl.
- Beat butter with electric beaters until smooth and creamy. Add brown sugar and golden syrup and beat until well combined. Add egg and beat until smooth.
- Add dry ingredients and mix to a stiff dough. Turn out into a lightly floured surface and knead lightly until smooth. Pinch off walnut sized pieces of dough and roll into balls.
- Arrange onto baking trays, leaving a little room between each for spreading. Bake for 15 minutes. Cool for 5 minutes then transfer to wire racks to cool completely. Store in an airtight container for 2 weeks.
- To decorate, sift icing sugar into a small bowl. Add butter and milk and stir until spreadable. transfer to a piping bag or a snap-lock bag. Snip the corner and drizzle across biscuits.