Pfeffernusse are one of my husband's favourite cookies... He has them with tea, he dunks them in milk, he crumbles them on ice-cream, he sneaks them out of the jar when (he thinks!) nobody is watching...!
I love the smell of the spices as they cook and the smile on his face when he walks into the kitchen... :)
1. Cream 250g soft butter and 300g dark brown sugar for 1 minute @ speed 4 (optional: use Butterfly).
2. Add 160g golden syrup and mix 20 seconds @ speed 4.
3. Add 2 eggs, one at a time, via MC hole while blades are running, 20 seconds @ speed 3, and then remove Butterfly (if using).
4. Add 2 Tbsp cocoa (or cacao powder), 1 1/2 tsp cinnamon, 1 tsp all spice, 1/2 tsp each ground cloves, nutmeg, ginger and white pepper, 1 tsp baking powder and 680g plain flour (700g if using spelt flour). Combine 20-30seconds @ speed 4-6 (using spatula to asssit) and then 'knead' 2 minutes @ Interval (using spatula to assist if necessary).
5. Remove dough onto Thermomat, knead briefly and wrap. Allow to sit 30 minutes while oven preheats to 180C.
6. Roll dough into walnut-sized balls and flatten slightly, if desired. Bake 12-15 minutes (depending on size and shape of dough balls) and cool on tray for 5 minutes before removing to a rack to cool completely.
7. Decorate with royal icing using piping bag to create preferred designs.
8. Store in air-tight container for 1 week (if they last!) or freeze to use later.
(Makes 6-7 dozen pfeffernusse)
