German Pepper Biscuits (Pfefferneusse)

    Recipe Picture:German Pepper Biscuits (Pfefferneusse)
    1

    German Pepper Biscuits (Pfefferneusse)

    (8)
    27min


    7 people made this

    These small, dense spice biscuits are tantalizing when dipped in coffee, or great on their own. This is the traditional version with molasses.

    Ingredients
    Serves: 48 

    • 1/2 cup margarine
    • 3/4 cup packed brown sugar
    • 1/2 cup molasses
    • 3 drops anise oil
    • 1 egg
    • 1/2 teaspoon bicarb soda
    • 1 tablespoon hot water
    • 3 1/2 cups (250g) plain flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/8 teaspoon white pepper

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat the oven to 180 degrees C.
    2. In a medium bowl, cream together the margarine and brown sugar until smooth. Mix in molasses, anise oil and egg. Dissolve bicarb soda in hot water and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 3cm balls, and place 3cm apart onto ungreased baking trays.
    3. Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled biscuits in an airtight container at room temperature.
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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (5)

    by
    13

    I made these for my dad for Christmas, as I remember him eating a stale, pre-packaged version when I was growing up. I hated them, but my practice batch disappeared quickly. I substituted the brown sugar for a less sugar brown sugar blend and doubled the spices on the second batch to make them a little more potent. So far, everyone who has tried them has asked for the recipe. Thanks! (The molasses and rolling in powdered sugar are essential in this cookie.)  -  21 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    5

    To be fair, I used black pepper instead of white, and ended up using a bit more ginger that called for (more spilled out of the jar), but I compensated with extra cinnamon and these turned out well. They will be very soft when taken out of the oven at the proper time, and are better after sitting for several days. And definitely roll them in powdered sugar after they cool!  -  28 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    5

    Excellent; easy to make; after baking, roll in powdered sugard.  -  25 Dec 2004  (Review from Allrecipes USA and Canada)

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