mohamed shili This White pepper spiced biscuits recipe is a spiced and chewy recipe, which is made with ground cinnamon and a surprising hint of white pepper. It’s the perfect holiday cookie, ready in about 30 minutes, plus cooling time.
White pepper spiced biscuits Ingredients
A traditional German-style combination for a unique Christmas cookie.
For the Biscuits:
- 200g (1½ cups) plain (all-purpose) flour
- 180g (1 cup) caster (superfine) sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground white pepper
- Pinch of fine sea salt
- ¾ teaspoon Hirschhornsalz (Baker’s ammonia, see tips)
- 1 tablespoon dark rum
- 2 free-range eggs
For the Icing:
- 80g (generous ½ cup) icing (confectioners’) sugar, sifted
- 1 tablespoon water
- 2 teaspoons lemon juice
How To Make White pepper spiced biscuits
A step-by-step guide to these classic, chewy holiday treats.
- Prep Oven and Mix Dry Ingredients: Preheat the oven to 190°C/375°F/gas 5. Line two large baking sheets with non-stick baking parchment. In a large mixing bowl, stir together the flour, sugar, all the spices (cinnamon, cloves, white pepper), and salt until evenly combined.
- Activate Raising Agent and Form Dough: In a small glass, stir the Hirschhornsalz into the rum until it has dissolved. Add this mixture to the flour bowl, followed by the eggs. Use a wooden spoon to stir everything together until a sticky dough forms.
- Roll and Bake Biscuits: Wet your hands to prevent sticking. Pinch off small, teaspoon-sized pieces of the dough, roll them into little balls, and place them about 3cm (1¼in) apart on the lined baking sheets. Bake for 8 to 10 minutes, until the biscuits are domed and firm, but not browned.
- Make Glaze and Ice Biscuits: While the biscuits are baking, make the icing by mixing the sifted icing sugar, water, and lemon juice together in a small bowl until a smooth paste forms. Let the baked biscuits cool on the sheets for 2 minutes before transferring them to a wire rack. While the biscuits are still warm, use a pastry brush to brush the glaze over their domed tops. Allow them to cool completely on the rack until the icing is hard.
Recipe Tips
For the most authentic and perfectly textured spice biscuits.
- What is Hirschhornsalz (Baker’s Ammonia)? This is a traditional German raising agent, also known as ammonium carbonate. It’s the secret to the unique tight-knit, crunchy-chewy texture of these biscuits, often described as a cross between sponge cake and cinder toffee. While a mix of baking powder and baking soda can be tried as a substitute, seeking out the real thing online is worth it for the authentic result.
- How to handle the sticky dough? The recipe’s tip to use wet hands is perfect. The water creates a barrier that prevents the very sticky dough from clinging to your palms, making it much easier to roll into neat, small balls.
- How do I know the biscuits are done? Unlike most cookies, you are not looking for golden-brown edges. These biscuits are done when they have puffed up into a dome shape and feel firm to a light touch. They should remain quite pale.
- Can I make these ahead of time? Absolutely! These biscuits have an incredibly long shelf life. Once completely cool and the icing is hard, they can be stored in an airtight container at room temperature for 4 weeks or even longer. Their texture and flavor will hold up beautifully.
What To Serve With White pepper spiced biscuits
The perfect accompaniments for this traditional holiday cookie.
These aromatic, spiced biscuits are a classic part of a European Christmas cookie platter. They are wonderful served with:
- A hot cup of black coffee or a spiced tea
- A glass of mulled wine (Glühwein)
- A small glass of dessert wine or schnapps
How To Store White pepper spiced biscuits
Keeping your festive cookies fresh for weeks.
- Room Temperature: Store the completely cooled and iced biscuits in an airtight container, with layers separated by parchment paper. They will keep well for at least 4 weeks at room temperature.
White pepper spiced biscuits Nutrition Facts
An estimated guide per biscuit.
- Calories: 45 kcal
- Carbohydrates: 8 g
- Protein: 1 g
- Fat: 1 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is white pepper strange in a cookie?
Not at all! It’s a traditional ingredient in German spice cookies like Pfeffernüsse (u0022pepper nutsu0022). It adds a subtle, warming background spice, not a strong, savory black pepper flavor. It beautifully complements the cinnamon and cloves.
My Hirschhornsalz smells like ammonia. Is that normal?
Yes, it is completely normal for Baker’s Ammonia to have a strong ammonia smell when you mix it. Don’t worry, the smell completely dissipates during the baking process, leaving behind only its unique leavening power and texture.
Do I have to use rum?
The rum is primarily used to dissolve the Hirschhornsalz. You could substitute it with another liquid like apple juice or even water, but the dark rum adds a subtle, traditional warmth and flavor to the biscuits.
Try More Recipes:
- Amaretti biscuits Recipe
- Summer Fruit With Amaretti Biscuits And Hot Chocolate Sauce Recipe
- Rosemary & apricot friands Recipe
White pepper spiced biscuits Recipe
Course: DessertCuisine: GermanDifficulty: Easy45
15
minutes10
45
kcalClassic German-style spiced biscuits, similar to Pfeffernüsse, with a unique chewy-crisp texture from Baker’s Ammonia (Hirschhornsalz) and a warm blend of cinnamon, cloves, and white pepper, all finished with a simple lemon glaze.
Ingredients
Biscuits: 200g plain flour, 180g caster sugar, 1½ tsp cinnamon, ¼ tsp cloves, ¼ tsp white pepper, ¾ tsp Hirschhornsalz, 1 tbsp dark rum, 2 large eggs.
Icing: 80g icing sugar, 1 tbsp water, 2 tsp lemon juice.
Directions
- Preheat oven to 190°C/375°F. Line two baking sheets.
- In a large bowl, whisk together the flour, sugar, spices, and salt.
- In a small glass, dissolve the Hirschhornsalz in the rum.
- Add the rum mixture and the eggs to the dry ingredients and stir with a wooden spoon to form a sticky dough.
- With wet hands, roll teaspoon-sized pieces of dough into small balls and place them 3cm apart on the prepared sheets.
- Bake for 8-10 minutes until domed and firm but not browned.
- While baking, whisk together the icing sugar, water, and lemon juice to make a smooth glaze.
- Let the baked biscuits cool for 2 minutes on the sheets, then transfer to a wire rack. Brush the glaze over the tops of the warm biscuits. Let cool completely until the icing is hard.
Notes
- Hirschhornsalz (Baker’s Ammonia) is key to the unique texture of these traditional biscuits.
- The dough is meant to be very sticky; using wet hands is the secret to handling it easily.
- Do not over-bake these biscuits; they should remain pale to keep their signature chewy texture.
- These cookies have an excellent shelf life and are perfect for making ahead for holiday gift-giving.