German Pfeffernusse Cookies - Gluten Free |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A traditional German cookie for Christmas..or any time of the year. Commonly served with wine. Should make 30 to 40 biscuits. If not using a blended flour with xanthan or guar gums added- then add one teaspoon of gum with your flour to the recipe. These biscuits remind me of a ginger snap cookie from Arnotts (or at least what I remember them tasting like!) Ingredients:
250 g self raising gluten-free flour (i use orgran brand) |
200 g dark brown sugar |
60 g unsalted butter, softened |
1 egg |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1/4 teaspoon white pepper |
Directions:
1. Preheat oven to 190°C Line baking trays with greaseproof or baking paper.
2. Mix all ingredients in an electric mixer on a medium speed, until roughly mixed. Do not overbeat.
3. Using a spatula then,scrape down the sides of the bowl and mix until well combined.
4. Leaving the mixture in the bowl, knead with your hands (gloved if you wish!) until all of the ingredients are well mixed.
5. Roll mixture into balls, about the size of walnuts.
6. Place on baking sheets about 1/2 inch/ 1 cm apart. Bake for about 10 minutes at 190°C.
7. Allow the biscuits to cool completely on the trays. Store in an airtight container.
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