Pfeffernusse - German Iced Spice Cookies

[@ry1468]

My fiancee has done your pfeff recipe for the last 5 years. It is not Christmas until we've got a stash of these in every household. All the family love them which means we're probably making about 300 this time so I'm having a crack to help out. Thanks Geoff. You're Great.

[@geoffsbakingblog]

HI Ry. I am pleased that they are so enjoyed. I hope your assistance is appreciated, and that you get them all baked and delivered in time. Merry Christmas.

[@God_Is_Just]

My grandma is German so we usually bake Lebkuchen for Christmas. Also the word ‘Lebkuchen’ is pronounced like ‘Leb-coo-hun’ in English also your pronunciation of Pfeffernüsse was spot on. The cake-like cookie is a specialty of Nuremberg, Germany and are usually sweetened with honey and generally include spices, citron and almonds, all topped with a sweet glaze. Among the most popular German cookies, Lebkuchen have been around for centuries and are often formed into intricate designs and decorative shapes by baking the cookies in special molds. In Germany, you may even see Lebkuchen cut into festive shapes and used as Christmas tree ornaments. Good job on the video by the way!

[@florencialeniz9829]

I tried this recipe last year as a gift to my boyfriend. Now we are married and we are doing the recipe together this year, maybe it will become a tradition. Thank you very much for your amazing video! Greetings from Chile 🇨🇱

[@geoffsbakingblog]

Hi Florencia. Greetings to you in Chile. Congratulations to you and your husband. I hope you both enjoy making the Pfeffernusse.

[@thathoodgirl8678]

Only 58 likes??? That's crazy! People are missing out.

[@alpha-alpha-alpha]

Ingredients: for the cookies: 290g plain flour 25g ground almonds, 1/2tsp baking powder 1/4tsp salt 1/4tsp ground pepper 2tsp lebkuchengewürz 45ml double cream 70g unsalted butter 110g light brown sugar(I used muscovado) 1 medium egg(large in USA) 80ml honey for the icing: 290g icing sugar 60ml hot water Method: In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside. Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be. Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate for at least 8 hours, and up to two days. Preheat the oven to 180C/160C Fan/350 F Remove the dough from the plastic wrap and immediately cut in half and oll it into two strands, each ¾ inch thick. Slice the rolls into ¾ inch thick rounds and roll each round into a ball (each ball should be about ¾ inch large). Work quickly while the dough is still chilled. Place the cookie balls on a line cookie sheet and bake for 15 minutes or until golden brown. Remove and let the cookies cool completely. To make the glaze, combine the powdered sugar and water until smooth. Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened. Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks and the flavor only gets better over time.

[@houndjog]

You forgot to write the recipe for the special spices......Need to visit Geoff's site for that important ingredient! Nice try though .... 2½ tbsp ground cinnamon 2 tsp ground cloves 1 tsp ground ginger ½ tsp ground allspice ½ tsp ground star anise ½ tsp ground nutmeg ½ tsp ground coriander ½ tsp ground green cardamom

[@truthtellermom462]

I'm eating theses cookies now , they taste so good.

[@geoffsbakingblog]

Hi M O, yes they do taste very good indeed.

[@nieBraun]

I'm a specialist in Pfeffernüsse. More in eating this little christmas cookies then in baking. I've seen so many videos on it, but you're the only one with the right cover. This is what these Pfeffernüsse look like here in our shop. Perfect👍 video.

[@geoffsbakingblog]

Hi Doris. I am glad you think so. I have a friend in Prague who is German who advised me on how to cover them.

[@LisaG442]

My German grandma’s recipe uses molasses instead of honey, but everything here looks spot on. If you toss the cookies into powdered sugar while they’re still hot, the sugar will melt slightly and form a sort of crust. It’s quicker than dipping in icing. BTW we enjoy mincemeat tarts and plum pudding in our German home at Christmas. Viva world food sharing!

[@geoffsbakingblog]

HI Lisa. Thanks very much. Your grandma's recipe sounds so good too. I do enjoy Christmas pudding too, but not as much as I like mincemeat, in almost any guise.

[@TheRickie41]

A wonderful recipe, in medieval times, where christian traditions were much more strictly observed and even treats were symbolically linked to our Lord Jesus, or the saints, these Pfeffernüsse symbolized the vinegar sponge they proposed to our Lord on the cross. But that wouldn't hinder our forefathers to enjoy them, maybe, even more than we do now, because they felt truly grateful for both the sacrifice and the sweet comfort that Pfeffernüsse brought to them during the cold european winter...in the old recipes you will never find pepper, "pepper", Pfeffer, was the common name for spices during the medieval period in germanic languages as German, Swedish, Dutch... Thank you, dear Sir, from an old german girl in France, I wish you a blessed Advent 2021 and I will enjoy baking these little treasures.

[@geoffsbakingblog]

Hi TheRickie41. Thanks very much. I hope you enjoy them when you bake some.

[@TheRickie41]

@@geoffsbakingblog I made them right away! They are very delicious. I always make my own Pfefferkuchengewürz here in France, different mixes for the classic Pfefferkuchen (gingerbread), and the traditional german Christstollen, that asks mainly for cardamon and mace. I love my german Christmas baking time, helps to keep traditions alive. But I also prepare international classics, a Christmas cake every year, duly prepared with love and...brandy. As we have no suet here, I can't make a real Christmas pudding, I have to look if I find that somewhere or somehow...but no Christmas without mince pies and mulled wine. I make my own mince, too...improvising it all from scratch.

[@geoffsbakingblog]

@@TheRickie41 I am so glad they turned out well for you. I have several different Christmas Cake videos all of which taste so good. I also have a Christmas pudding recipe. I checked on Amazon.fr and found Atora shredded suet, which is what I always use. I will give a link here, but I am sure the price is more than I have to pay in the UK www.amazon.fr/s?k=atora&__mk_fr_FR=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=1E8YYSANQ0W3Y&sprefix=atora%2Caps%2C71&ref=nb_sb_noss_1

[@TheRickie41]

@@geoffsbakingblog Thank you so very much!! We have only vegetable or porc suet here, no beef suet. This will help me a lot!!

[@kathyladow4634]

I’ve made a version of these for the past three years and I double or quadruple the batch and they ALL get devoured by Pfeffernusse lovers!

[@geoffsbakingblog]

Hi Kathy, they are certainly very moreish, so I am not surprised you have to have to make more and more. They have been replaced in my affections my my Spiced Cookies - Speculaas , I just can't stop eating them. kzbin.info/www/bejne/hJbadaN7np5krMU

[@szcze]

Thanks, this is a very informative video, I am learning how to make spice cookies as well. One thing that I read somewhere is that often, to glaze this sort of small cookies, it is easier to put the glaze along with the cookies into a container, close it, and shake everything gently so that the glaze covers the cookies, rather than dipping one after another by hand. Although I have never done this myself.

[@geoffsbakingblog]

HI Konstantin thanks very much. It may work to do as you mention with the glaze, though I think it would still be quite messy as you would have to take the cookies out of the container afterwards or the glaze would stick them together. Maybe putting on a wire rack, over a tray, and pouring glaze over would work as well.

[@713unclebill]

Your process and art is to be admired.I will watch for more you tube video's of you work.Keep it up

[@geoffsbakingblog]

Hi William, thanks very much. I am glad you found it useful.

[@ulrikejager714]

Hello Geoff, nice to see you are baking german Pfeffernüsse :) i´m from Germany, exactly said "Franken", the home of Lebkuchen and Pfeffernüsse :) I have to bake a lot for my daughter´s wedding, it will be served to the wine in our home region. Now i have an old family-recipe of my mother and i was looking for another recipe, so we can serve two kinds! I like your recipe and i think, i´ll try it out :) Sorry for my bad english, it´s only school-english long time ago ;) Thank you for your recipe and have a nice day and stay healthy! Greetings from Germany!

[@geoffsbakingblog]

Hi Ulrike. How nice to read your comments. I love Pfeffernüsse, and mine tasted so good to me. I hope everyone at your daughter's wedding enjoys your baking. I am sure they will. Your English is good. My German is non-existent even though I spent some time in Germany in 1968.

[@karenstewart8818]

I adore Pfeffernuse! I'm so happy to learn how to make them. I remember them fondly from my time living in Germany.

[@geoffsbakingblog]

HI Karen. I like them too. I had to ask a German friend whether to ice them or just dust them with icing sugar. He said either, but that more often they are iced.

[@billiem6388]

You are awesome u deserve so many more subscribers

[@geoffsbakingblog]

Thanks

[@geoffsbakingblog]

Hi MOnty, thanks very much.

[@rwatts2155]

I totally agree! And I've subscribed...

[@janehall2720]

When I trained as a baker 40+ years ago, we made a version of these. Our instructor was from Bonn and I bet the variation that I learned was do to his training area in Germany. I don't have the recipe before me but I remember we had to make these in Oct-Nov to age them. We also rolled the baked balls in melted butter then powdered sugar. We called them Pfeffernusse with an N. That could have been my ignorance. Lovely video and recipe. Thank you!

[@geoffsbakingblog]

HI Jane. Thanks very much, I am glad you enjoyed the video, and that you have some great memories of your days training.

[@janehall2720]

@@geoffsbakingblog I went on to the Culinary Institute of America to become a classically trained chef. My heart was always for baking!

[@geoffsbakingblog]

​@@janehall2720 Oh how lucky you were to go there.

[@Heidishereandthere]

God bless you Sir! Thank you for sharing this😃 Blessings from, Washington State USA ✝🌲💗😃

[@geoffsbakingblog]

Hi Heidi. Thanks very much, you are most welcome.

[@krampus5068]

made my Oma proud

[@geoffsbakingblog]

That's good.

[@JenniferHoffmanelo]

My favorite cookies. When I lived in Germany I used to look forward to Christmas so I could buy these. Delicious!! They are hard to find in the US.

[@geoffsbakingblog]

Hi Jennifer. These are a firm favourite of mine now. I make them each year as Christmas approaches, as they don't take much time, or effort, and they taste so good.

[@conniemanza]

Thank you for sharing and taking the time to make such a perfect video!! I’ll try the recipe and let you know. Greetings from Mexico!! ♥️🇲🇽

[@geoffsbakingblog]

Hi Constanza De Alba. You are very welcome. I look forward to hearing how you like them,

[@conniemanza]

Dear Geoff this is like the 5th tiene me i’ve watched this video and i enjoy it every time. I’ve made the cookies many times and they are so delicious. I’ve added the peel of an orange and a lemon and have worked just fine. Today i will try making the dough in my Thermomix. Greetings from Mexico city 🇲🇽❤

[@dandana4647]

instead of water i would put rhum in the sugar and make it less thick .thank you for your recipes .

[@doreenlarson5849]

Those pfeffernusse look amazing! My family has been craving these cookies nowhere near Christmas for way too long, I can't wait to try this recipe!

[@geoffsbakingblog]

Hi Doreen, thanks very much. I hope you enjoy them when you try the recipe. We all loved them.

[@bootsy2485]

I can hardly wait to try these. Sound better than any others I have seen Thanks for sharing

[@geoffsbakingblog]

Hi Ingrid, that's good. I hope you enjoy them.

[@lizchin3199]

Great classic traditional German Christmas Spice cookies goes well with Tea & Coffee

[@geoffsbakingblog]

hi Liz, yes they do, very well indeed.

[@mirandadanjou4578]

Yes yes Lebkuchengewürz! I think you would like Nürnberger Elisenlebkuchen that uses grounded almond and hazelnut, candied orange and lemons, lebkuchengewürz, honey, vanilla. Glazed with either chocolate or a sugar glaze. Love those!

[@geoffsbakingblog]

Hi Miranda, I will have to check Elisenlebkuchen, it sounds so good.

[@mirandadanjou4578]

@@geoffsbakingblog I am not a baker at all but this recipe seems accurate www.daringgourmet.com/traditional-nuernberger-elisenlebkuchen-german-lebkuchen/ There are soooo many types of lebukucken specially during christmas. Some are like bread sponge, others like soft cookies, and others quite hard to make decorations.

[@neesargon3497]

Another lovely recipe. Lebkuchengewurz can be bought on Amazon for anyone who doesn't want to make it up themselves. I find that lemon icing goes beautifully with any ginger cakes (just icing sugar + fresh lemon juice). Thanks, Geoff.

[@geoffsbakingblog]

Hi Nees Argon, glad you like it. Thanks very much.

[@hapagirl79]

Lovely video! I will definitely try to make these!

[@geoffsbakingblog]

Hi, thanks very much. I am sure you will do a good job when you make them. You are also sure to enjoy them very much.

[@hasekfan2450]

These are my favourite snacks when I'm high, thanks Geoff! now I can make them all the time.

[@geoffsbakingblog]

Hi Hašekfan. I hope you enjoy them if you do make them.

[@IisParida]

Thank you very much for sharing recipe, you are very kind, the cake must be very delicious 🤤🤤🤤👍❤️❤️

[@geoffsbakingblog]

HiLis Parida. You are very welcome.

[@rwatts2155]

I really enjoyed your video. It's very nice on so many levels. First, well shot. Second, it's refreshing to watch a video made in someone's real kitchen and without lights, sound, and make-up. I like your calm assuring demeanor. And I very much appreciate your candor and integrity! Thank you for saying this is your first attempt at baking these cookies...doing so gives many others the courage and confidence to try making them as well! And thank you for giving the name of the site where you got the recipe. Every recipe in the world started somewhere... And I'll do a couple things differently....not necessarily better...just differently. I'd add some lemon juice to the icing. And just for fun...how 'bout chopping some dried currants or almonds for the batter? Your recipe is probably more traditional but I think the flavor and texture would be nice as well. I've seen other recipes that incorporate molasses with the honey. This will make the batter and cookie darker and more like a gingerbread. Just a couple thoughts...but, hey...anyway, JOB WELL DONE!!! and I've subscribed because I'm highly impressed with your entire video! Keep up the good work!

[@geoffsbakingblog]

Hi Randy. Thanks very much for your comment. I am sure the recipe would be easily adapted as you suggested, and would still be a very good cookie. I do like lemon so the idea of adding a little to flavour the icing is particularly appealing to me.

[@BailyRoe]

My sweet tooth was bothering me this evening so I bought a small bag of Dimpflmeier (Canada) Coated Cookies. A really delicious soft ginger++ spiced cookie with a light chocolate coating. Decided to check your inventory for a possible homemade version, since you seem to like German and other European baked goods, some highly spiced. Albeit smaller and coated with icing sugar, yours do sound/look similar in taste and texture. I may try them both ways; I'll let you know ...

[@geoffsbakingblog]

Hi Baily Roe. I will be interested how they compare. I must check out the Dimpflmeier ones if I can find them.

[@alenaodud7245]

thank you very much for your video! its the flavor of my childhood in Germany.🤗🤗🤗 missed it very much! going to make it soon for my kids. 👍💃

[@geoffsbakingblog]

Hi Alena Odud. You are very welcome. I do hope that you and your children enjoy them.

[@karlwills3549]

Maybe try marketing them , your pfeffernusse cookies look way better than the one's in the shops

[@geoffsbakingblog]

Hi Karl, thanks very much.

[@Asachana]

You may try them bitter chocolate as icing alternatvie too. I ate already Peppernuts which were "Chilinuts" or "Currynuts" Both very wonderful - because they had just a Little kick of the Chili or Curry in them not no overdose.

[@armidaflores8777]

Delicious! I'll prepare it. Thank you. Exit👍🏻🍀☕😊

[@geoffsbakingblog]

HI Armida Flores. I hope you enjoy them.

[@royblack7305]

I let my dough ripen for eight weeks at room temperature in a Tupperware bowl with a lid I sprinkled flour over the dough .

[@karenkimberley241]

Very nice Geoff these look yummy great video 😊

[@geoffsbakingblog]

HI Karen, Thanks. They do taste so good and easy to make, if a little bit messy when icing.

[@RaphJoli]

I make these cookies but considering trying this recipe. I do not use powdered sugar or glaze. I love them just as a cookie without topping. Yummy!

[@geoffsbakingblog]

Hi, If you do try them I hope you enjoy them.

[@brucebowen100]

Vielen Dank für das Video. Die Kekse müssen wirklich riechen und gut schmecken.

[@geoffsbakingblog]

LOL, that's easy for you to say. thanks.

[@negina]

Thank you We will try it fir sure

[@geoffsbakingblog]

Hi Negina 99. I hope you enjoy the cookies.

[@michaelplesch]

Thank you very much for posting this video. I will try to make these from the recipe shown this Christmas as I have fond memories of them from years ago.

[@geoffsbakingblog]

Hi Michael, I hope you enjoy them when you make them.

[@eoinwalsh3716]

The shops only had limited stock of these. Thanks from wicklow for this 😀

[@geoffsbakingblog]

Hi Eoin. I hope all is well in Wicklow. If you made these I hope you enjoyed them.

[@eoinwalsh3716]

@@geoffsbakingblog the dough is made. Just chilling it. 😀 Happy New Year

[@geoffsbakingblog]

@@eoinwalsh3716 HI Eoin. Great. I hope you enjoy them. Happy New Year to you too.

[@Manuela-ms3ce]

Well, just reached stage 2 and they are looking good! Thank you for the clear explanation it really helps!

[@geoffsbakingblog]

Hi Manuela. That's good. I do hope you enjoy them.

[@Thebighen]

Thank you for the video! You explained it perfectly! I'll be using this recipe this holiday! :D

[@geoffsbakingblog]

Hi Thebighen. That's great, I hope you enjoy them.

[@kathkwilts]

If using wet icing, let the cookies cool... if dusting with dry confectioners sugar, shake them in a bag with the sugar when they are still quite warm...

[@geoffsbakingblog]

Hi Kathy, thanks for your comment. I have never done them with just the dry icing sugar, but shaking them in a bag is a good idea.

[@startfreshsw]

I have been making these since childhood. I add 1t ginger and 1t nutmeg. Never did almonds before but trying now. I also use molasses. I watched this for the sugar coating recipe. Used to do just confectioners but now trying for a hard sugar coating.

[@geoffsbakingblog]

Hi Karen, I hope you enjoy them. I think the almonds lighten the texture somewhat . I hope you enjoy the icing on them.

[@porcelainnightingale399]

This are absolutely brilliant thank you for the video.

[@geoffsbakingblog]

Hi Feather May. That's great. I am glad you think so.

[@thathoodgirl8678]

I'm so glad I came across your video. My absolute favorite cookie of all time. I've tried other recipes but they were missing a few spices and like you stated suggested topping with dry powdered sugar. Ruins the whole cookie in my opinion. Very easy and delicious recipe. The chill process had me anxious to get on with it already so I can enjoy the bite of icing coated spiced goodness that does make you in the spirit of good will . Flavor that is a traditional holiday cookie . They have a beautiful finish perfect texture. Now I don't have to wait until fall season begins to pay 4$ for 7 ounces of cookies that embarrassing enough I will gobble the whole bag. My guilty pleasure treat. Bravo! Looking forward to more of your traditional recipes. I'll be sure to subscribe!

[@geoffsbakingblog]

Hi there. Thanks for a very nice comment. I am very pleased that you enjoyed the video and that you can now make these until your heart is content.

[@thathoodgirl8678]

Geoff Cooper I just shared your video to about 50 of my relatives and close friends Thanks!

[@geoffsbakingblog]

Oh you are so kind, thanks very much.

[@jp5419]

Great video. Thanks for sharing your passion. Will def make these for my son.

[@geoffsbakingblog]

Hi Juliana, thanks very much. I hope your son enjoys them when you make them.

[@herrprepper2070]

Thank you for the recipe and demonstration.

[@geoffsbakingblog]

Hi Herr Prepper, you are most welcome.

[@OopsForgotPassword]

This is such a lovely video, your cookies turned out perfectly! I hope I can make them as well as you did.

[@geoffsbakingblog]

Hi Mason, thanks very much. I am sure yours will be great. I hope you enjoy them.

[@mayferiam6271]

Me encantan éstas galletas saludos de una Mexicana 😉

[@geoffsbakingblog]

Hi Miriam, Hola a ti en México. Me alegra que te gusten las galletas.

[@adrianaflores4588]

Thankyou for this recipe, looks really good! ;))

[@geoffsbakingblog]

HI Adriana. You are very welcome.

[@houndjog]

Awesome video! Thank you for taking the time to make this! I will definitely give it "a go" ....

[@geoffsbakingblog]

Hi Houndjog, you are welcome. I hope you enjoy them when you try them.

[@houndjog]

@@geoffsbakingblog Hello Geoff! I am baking your cookies again...Great recipe and great video! Bless you for making these!

[@geoffsbakingblog]

@@houndjog Hi Houndjog. That's great. I am glad you like them so much.

[@houndjog]

Hello Geoff! Here's the spice mixture I used......returning to your lovely recipe again..... 2½ tbsp ground cinnamon 2 tsp ground cloves 1 tsp ground ginger ½ tsp ground allspice ½ tsp ground star anise ½ tsp ground nutmeg ½ tsp ground coriander ½ tsp ground green cardamom@@geoffsbakingblog

[@geoffsbakingblog]

@@houndjog Thanks for sharing.

[@tomcapster]

Nice recipe, I'll have to try it. Merry Christmas Geoff, Bruce and all.

[@Marlowe327]

Baking some right now. We prefer them with 10x powder. Delicious cookie. Do you bake Springerles also? Our family favorite.

[@geoffsbakingblog]

Hi C Rankin. Some people do prefer them with icing sugar instead of the icing. Both are good. I haven't tried Springerles yet, though I have thought about it. I don't have any moulds for them at the moment. Maybe next year.

[@Spokenfan]

P.S. I just found your channel and I love it ❤️. I am now a subscriber with notifications on 👍. Thank you

[@geoffsbakingblog]

That's good, hopefully you will receive notifications as I post new videos.

[@danafabien5380]

Thank you ,I have been looking for that recipe for weeks ,but I was looking the wrong way because I thought it was an Alsacian one.

[@geoffsbakingblog]

Hi Dana, I am glad you found it. I hope you enjoy the cookies when you make them.

[@elsakristina2689]

They're so good!

[@geoffsbakingblog]

Thanks very much.

[@Spokenfan]

Merry Christmas 🎄🎁

[@geoffsbakingblog]

Hi UFC Mum, I just found your comment in 'likely spam', which clearly it wasn't. So sorry not to have replied sooner. I hope you had great Christmas too.

[@Roxy-ch4gv]

They look delicious

[@geoffsbakingblog]

Hi Roxy77777777, thanks very much.

[@Roxy-ch4gv]

@@geoffsbakingblog Merry Christmas!

[@almaandreachavezlarenas6449]

i love your tutorial 🙈🙈

[@geoffsbakingblog]

Hi Alma, thanks very much.

[@Asachana]

Lebkuchen was once only for the Xmas time - now you can buy iced peppernuts or one with chocolate ALL OVER the year

[@geoffsbakingblog]

Hi Asachana, that does not surprise me. It is the same in the UK, Hot Cross Buns, traditionally eaten on Good Friday, are now available all year round.

[@thejenlk]

That's terrible. Same with hot cross buns.

[@lovefoodlikeido4839]

I'm new to your channel. Just learned about you from tami dunn and so far your recipes look amazing. I want to try these cookies and your almond cookies. Can you please make almond fingers tami dunn tried the ones you sent her and they look so good! ☺

[@geoffsbakingblog]

Hi there, welcome to my channel. I intend to make the Almond Fingers(Kano and Rondo) over the next few days. They will actually be of a slightly different texture, but will taste even better than the shop bought ones, I hope. The video should be online sometime during the weekend.

[@orsie200]

Yummy!

[@geoffsbakingblog]

HI, thanks very much.

[@monty6491]

Great video! Subscribed

[@magdalenaem5627]

Thnak You so much for recipe :-)

[@geoffsbakingblog]

Hi Magdalena. You are very welcome. I hope you enjoy them if you make them.

[@magdalenaem5627]

still not but i will and i will enjoy for sure :-)

[@Spokenfan]

These look delicious, I’ll don’t have a scale so I will have to figure out how to convert the grams lol. Also are the spices hard to find? I want to make these for Christmas this year. Thank you for sharing.

[@geoffsbakingblog]

Hi UFC Mum, I can help, if you can't find the lebkuchengewurz spice just mix 1/2tsp cinnamon with 1/4 tsp of all spice, ginger, cloves and nutmeg and you will have a tasty variant. As forathe ingredients I converted the recipe the other day, for another viewer, so here are they are in cups etc: 290g (2 1/4 cups + 2 tsp)plain flour 25g(1/4 cup) ground almonds, 1/2tsp baking powder 1/4tsp salt 1/4tsp ground pepper 2tsp lebkuchengewürz 45ml(3 tbsp) double cream 70g (5 tbsp) unsalted butter 110g (1/2 cup _ 1 tsp)light brown sugar(I used muscovado) 1 medium egg(large in USA) 80ml(just over 5 tbsp)honey for the icing: 290g (2 1/4 cups + 2 rsp)icing sugar 60ml )1/4 cup)hot water

[@Spokenfan]

Geoff Cooper thank you so much for your help, I really appreciate it. Merry Christmas 🎄🎁 and I can’t wait to make your delicious recipe.

[@geoffsbakingblog]

@@Spokenfan Hi UFC Mum, you are welcome. I hope you enjoy them when you make them.

[@fingerprint5511]

Eating Aldi ones as I watch!

[@geoffsbakingblog]

Hi M Graph. I wish I had some right now too.

[@Redl16]

Are the cookies still hot when you dip them in the icing sugar?

[@geoffsbakingblog]

No, the cookies are cooled down before dipping in icing.

[@KBAFourthtime]

When making the icing, why use *hot* water? And can it be used with milk, soda, or any kind of juice?

[@geoffsbakingblog]

Hi Ricky, yes you can use any of those to make the icing, it is really just a matter of preference and how much it changes the flavour.

[@KBAFourthtime]

@@geoffsbakingblog Good. But why hot and not cold or room temperature (or however you may prefer to refer to that term)?

[@geoffsbakingblog]

Oh I forgot to refer to that. The hot water simply makes the sugar dissolve that little bit easier. Cold is fine too. In fact I usually use cold water when doing that type of icing, it is just that when researching the recipe it seemed that many, if not all, used hot.

[@ivanmunozpirinoli7759]

Hi Geoff, could you tell me what liebe cooking divert powder does mean, thank you

[@geoffsbakingblog]

HiI van Muñoz Pirinoli, Lebkuchengewürz is a German gingerbread spice mixture, which is used in these cookies. This website has a good recipe to make your own Lebkuchengewürz powder, which can be stored in an airtight jar: www.daringgourmet.com/homemade-lebkuchengewuerz-german-gingerbread-spice-blend/

[@ivanmunozpirinoli7759]

@@geoffsbakingblog thank u!!

[@jaratt85]

if you don't like anise (fennel like flavor) can you just leave it out?

[@geoffsbakingblog]

Yes you can leave it out, I am sure the flavour will still be very good.

[@jaratt85]

I have to say it's a little odd watching a Brit make German cookies, just seems a little odd :P

[@geoffsbakingblog]

Yes it must be, but we Brits are very versatile. We are happy to bake anything that tastes good :).

[@thejenlk]

@@geoffsbakingblog And anyway, what dos British even mean? We're first cousins to the Germans.....

[@MouZeeBeAn]

Hi, I made the dough and it’s resting in the fridge now. But I forgot adding baking powder : ( Is it going to have a negative effect on the Pfeffernüsse? If yes, how? (I don’t wanna mess this up.)

[@geoffsbakingblog]

Hi MouZeeBeAn, There is only 1/2 tsp of baking powder in the recipe. That acts as a slight raising agent in the dough. It would be difficult to add it at this late stage. However since it is only a small amount I would just bake the pfeffernusse with it. They will bake fine and taste great, but they may not rise as much as expected.

[@truthtellermom462]

To anyone who wants to make these cookies they sell the spice blend he talks about in the video on Amazon . God bless Edora Lebkuchengewürz (Gingerbread Spice), 0.5 oz Packets in a Gift Box (Pack of 3) www.amazon.com/dp/B00KXFWE5G/ref=cm_sw_r_cp_apa_uk2kAbKR6EVWG

[@jenneke9763]

Hello Geoff. Hoping to make these but can’t find the link to the home made spice mix…please advise 😉

[@geoffsbakingblog]

Hi Jenneke. There is a link in the written recipe on my blog, which you reach by clicking on the word 'here'. But I am posting the link here too: www.daringgourmet.com/homemade-lebkuchengewuerz-german-gingerbread-spice-blend/

[@jenneke9763]

Thank you for the quick reply!😊

[@cattailsndragonflies]

I wish there was an easy way to convert this recipe into cups. Thanks.

[@geoffsbakingblog]

That's quite easy, there are lots of conversion websites out there: Ingredients: for the cookies: 290g (2 1/4 cups + 2 tsp)plain flour 25g(1/4 cup) ground almonds, 1/2tsp baking powder 1/4tsp salt 1/4tsp ground pepper 2tsp lebkuchengewürz 45ml(3 tbsp) double cream 70g (5 tbsp) unsalted butter 110g (1/2 cup _ 1 tsp)light brown sugar(I used muscovado) 1 medium egg(large in USA) 80ml(just over 5 tbsp)honey for the icing: 290g (2 1/4 cups + 2 rsp)icing sugar 60ml )1/4 cup)hot water

[@cattailsndragonflies]

Geoff Cooper - thank you so much!

[@gardengalsu]

@@geoffsbakingblog Please share this info w/the rest of us - - - *I'm about to lose my mind ~and I really CAN'T AFFORD TO DO THAT!!!*

[@geoffsbakingblog]

@@gardengalsu Hi, I did give the conversion amounts in reply to Lydia, so if you VIEW ALL REPLIES you should see them but I will put them below here too: for the cookies: 290g (2 1/4 cups + 2 tsp)plain flour 25g(1/4 cup) ground almonds, 1/2tsp baking powder 1/4tsp salt 1/4tsp ground pepper 2tsp lebkuchengewürz 45ml(3 tbsp) double cream 70g (5 tbsp) unsalted butter 110g (1/2 cup _ 1 tsp)light brown sugar(I used muscovado) 1 medium egg(large in USA) 80ml(just over 5 tbsp)honey for the icing: 290g (2 1/4 cups + 2 rsp)icing sugar 60ml )1/4 cup)hot water

[@gardengalsu]

@@geoffsbakingblog Oh, thank you so very much! The answer you gave the other viewer mentioned the USA changes *but* did *not* -show any.- *Thank you for taking the time to list it again.

[@eugenedahl3239]

Hi , can the cookies freeze? how many long time ?

[@geoffsbakingblog]

Hi Eugene, yes I think you could freeze these, either before or after icing them. I would store them in layers, with parchment paper between the layers. I think they will be ok for months in the freezer.

[@eugenedahl3239]

Thank you very much Geoff, I like very much its video !!.., Canada .

[@kaylag5158]

hi where in the uk did you buy your lebkuchengewürz from?

[@geoffsbakingblog]

Hi Kayla G. I didn't buy the lebkuchengewürz, I made my own batch of it. For that I used a recipe that I found, as I mention in my blog post where I post a link to it. But for convenience here is the link again. www.daringgourmet.com/homemade-lebkuchengewuerz-german-gingerbread-spice-blend/. It makes for than is needed for a single batch, but stores well.

[@kaylag5158]

@@geoffsbakingblog thank you for you reply. i will check your link. :)

[@JVerschueren]

While there might be more spices in Lebkuchen spice mix (don't know about that), traditional Pfeffernussen only have 4 spices in them, which are kardamon, cloves, white pepper and cinnamon. A tablespoon each of the former and a teaspoon of the latter, all ground, in about 1 1/4 pounds of dough. Apart from East Bavaria, where they glaze them on all sides, only glazing top and letting it run down the sides is correct and, as a twist, one can make the glazing with lemon juice and use food colouring to make it yellow.

[@geoffsbakingblog]

Hi Jan, Interesting, thanks for that. I used a recipe that I found online for my spice mix, which gave a great taste to the pfeffernusser.

[@JVerschueren]

I'm guessing, as with many traditional recipes, this one has died the death of a thousand cuts, due to people tending to opt for convenience (like using a ready made spice blend) and putting too much cinnamon into everything. :P Not wanting to say for a moment your recipe here won't produce nice tasting christmas treats, BTW.

[@perlarecalde2582]

En español

[@geoffsbakingblog]

haga clic en configuración y elija traducción automática y luego elija el idioma que desee

[@Ahmad-nb6sv]

Aaulisfisnm was my

[@joannevaunceilowentorres7138]

Spices Cookies Recipes on KZbin videos 💒💒💒

[@jennmagrey2834]

Listening to him eating them was torture. Edit sounds somehow. Lol.

[@geoffsbakingblog]

Oh you pour dear, life is so hard.

[@jennmagrey2834]

Geoff Cooper I seriously get wigged out hearing someone eat loudly. Lol.

[@ashnahikochan8748]

THEY TASTE HORRIBLE OMG

[@geoffsbakingblog]

LOL, they actually taste very nice. But you may not like them. To each his own..

[@ashnahikochan8748]

@@geoffsbakingblog lol i mean like i went to the store Aldi’s and it WAS HORRIBLE like i almost died because the store had them and i was like ouuu maybe it will taste good then i got home and i threw up

[@geoffsbakingblog]

@@ashnahikochan8748 Well I haven't tasted shop bought ones, only the ones I have baked. They taste great, to me. But if a person doesn't like spicy biscuits they would not enjoy these.

[@ashnahikochan8748]

@@geoffsbakingblog yup