125 g unsalted butter
110 g dark brown sugar
1 lemon, zested
1 orange, zested
90 g honey
80 g candied citrus peel, finely chopped
350 g plain flour
½ tsp baking powder
½ tsp bi-carb soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground black pepper
¼ tsp crushed aniseed
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp ground allspice
125 g candied citrus, finely chopped, extra
120 g pure icing sugar, sifted
60 ml water
2 tbsp white rum
125 g pure icing sugar extra to dust
1 tbsp pink peppercorns, extra
- Preheat the oven on Fan Plus at 160°C.
- Place butter, sugar and zest in a bowl of a freestanding mixer with paddle attachment, beat until pale and creamy. Add the honey and mix until just combined.
- Add the egg and beat until mixed thoroughly, followed by the candied citrus peel.
- In a separate bowl, sift flour, bicarb soda, baking powder and spices.
- Gradually add the flour mixture to the butter and mix on low speed until ingredients are just combined to form a soft dough.
- Roll the dough into 15g balls, top with candied citrus or bake plain for iced version. Place onto baking tray leaving space between the biscuits as they will spread.
- Place in the oven on shelf positions 2 and 4. Bake for 15 minutes.
- Allow to cool and dust with icing sugar.
- Place icing sugar into a bowl, make a well in the centre and gradually whisk in water and rum until forms a smooth icing.
- Dip baked biscuits into the icing and roll in sifted icing sugar. Place on baking paper lined tray and top with candied fruits or pink peppercorns.
Hints and tips
- Pfeffernüsse is traditionally served during Christmas.
- Store biscuits in an airtight container, they will keep for up to 3 weeks.
- The uncooked dough will keep in the refrigerator for up to 2 days. Roll and bake straight from the refrigerator.