Peppernuts

Ingredients

• 275 g wheat flour type 1050
• 1 tsp Baking Soda
• 75 g butter
• 90 g honey (6 tbsp)
• 60 g Coconut blossom sugar
• 0.25 tsp ground white pepper
• 0.5 tsp ground ginger
• 1 tsp cardamom
• 1 tsp ground allspice
• 0.5 lemon
• 75 g powdered birch sugar

Instructions

1. 1.

   Mix flour and baking soda.

2. 2.

   Bring butter, honey, and coconut blossom sugar with pepper, ginger, cardamom, and allspice to a boil.

3. 3.

   Add the flour and quickly stir into a smooth dough. Let cool, wrap, and refrigerate overnight.

4. 4.

   Let the dough soften at room temperature the next day. Divide into portions and shape into 2 cm diameter rolls.

5. 5.

   Cut the dough rolls into hazelnut-sized pieces and roll by hand into balls. Place on a parchment-lined baking sheet. Bake peppernuts in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) on the second rack from below for about 12 minutes.

6. 6.

   Let the peppernuts cool on an oven rack. Squeeze 2 tbsp lemon juice. Mix powdered sugar and lemon juice. Brush the cookies with this glaze and let it set.