Pfeffernuesse (pepper cookie)

Recipe by David Watson

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Scotch Eggs with Nests of Celeriac Remoulade

7 Ingredients

Try this delightful cookie that tastes like Christmas!

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Ingredients

Honey - 250 gm
Sugar – 150 gm
Egg – 100 gm
Bicarbonate of soda – 10 gm
Clove powder – 2 gm
White pepper powder – 5 gm
Flour – 500 g

Fondant icing

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Method

1.

Boil the honey, sugar and spices together and keep aside to cool down to room temperature.
2.

When cooled mix with other ingredients.
3.

Make smooth dough.
4.

Leave the dough overnight and roll into small balls.
5.

Bake at 175 degrees.
6.

Decorate with fondant (melt the fondant) when still warm out of the oven.

Nutritional information

Nutritional analysis per serving (10 servings)

Energy 332kj
Fat Total 1g
Saturated Fat 0g
Protein 6g
Carbohydrate 74g
Sugar 35g
Sodium 290mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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