Pfeffernuse


There are some times in the year when tradition takes hold & there is an expectation from the extended family that the goodies that grace your table year after year will continue to be there. To continue doing that sometimes those well loved recipes need to be converted to gluten free - that is something I love doing. The following is my gluten free version of a Pfeffernuse (Peppernut) recipe sent in by Skye - thank you so much for sharing. I've included the original recipe. 

Introduction

335 g Bakers' Magic Gluten free flour (Originally 335 g plain wheat flour)

1½ tsp ground cinnamon

¾ tsp ground black pepper

½ tsp crushed aniseed

¼ tsp each ground allspice, ground nutmeg and ground ginger

Pinch of ground cloves

¼ tsp bicarbonate of soda

175 g - 200 g butter, softened (Originally 125 g butter)

120g brown sugar

60g blackstrap molasses (or honey/golden syrup if you don't like molasses)

1 egg

Pure icing sugar to dust

 

aniseed - Skye would sometimes leave this out. 1/2 tsp was ~ 20 seeds.

 

 

Method

Cream butter and brown sugar, beat in molasses (or honey), then egg.

Sift dry ingredients together, and mix into butter mixture until soft dough forms.

Refrigerate for 2 hours.

Preheat oven to 160C (fan forced), roll mixture into balls. I made my balls ~16 g each. Place on lined trays and bake until firm (12 - 18 min - this will depend on your oven, how firm you want the bikkies to be inside & the size of the balls), they will harden as they cool.

Coat in icing sugar while still a little warm, then leave to cool completely.

Simply enjoy!