My Oma baked Pfeffernuesse (peppernuts) every Christmas and for some reason she would make well over 100. Maybe it was her favourite – I never got to ask. With the recipe she gave me, I reduced it by 200% and still managed to get 30, which was plenty for me.
The Pfeffernuesse aren’t terribly sweet and as lard / pork fat is within the ingredients it smells a little odd before all the ingredients are well mixed in. But as soon it’s all combined and baked they smell fantastic. You can really smell the spices and they taste just as good.
This is a family recipe so please give credit where credit is due: www.foodwondersoftheworld.com
- 50 ml water
- 25 gr lard, melted
- 50 gr sugar
- rind of one lemon
- 1/4 teaspoon cinnamon
- 1/2 cup self-raising flour
- 1/4 cup plain flour
- a good pinch ground cloves
- a good amount of black pepper
Turn the oven on to 180 C / 350 F. Grease a baking tray.
Mix all the ingredients together in a large bowl and create a dough.
Roll the dough into a thick snake – about the size of a thick sausage. Using a sharp knife, cut off small pieces, about 1 cm or 1/2 inch thick.
Place on the baking tray and bake for 10 minutes. Cool the Pfeffernusse and then store in an airtight container.