Here is the recipe that I use courtesy of Hugh Fearnley-Whittingstall.
- 200g plain flour, plus a little extra for dusting
- 1 tsp baking powder
- 1 tsp ground black pepper
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground mace
- A pinch of salt
- 225g honey
- 30g butter, plus a little extra for greasing
- 2 eggs
1. In a bowl, mix together the flour, baking powder, spices and salt. (This stage smells so good.)
Method: How to make pfeffernusse
Melt the honey and butter together in a saucepan then leave to cool until lukewarm.
4. Lightly grease a baking tray with butter. Take dessert spoonfuls of the mix, roll into balls using floured hands, and place on the baking tray. Bake for 10-15 minutes, until risen and golden brown. Leave to cool on a wire rack.
The next couple of steps are up to you depending on how you want to ice them.
5. Whisk together the icing sugar and water. Melt the chocolate gently in a heatproof bowl over a saucepan of barely simmering water. Dip half the pfeffernusse in the icing, and put them back on the rack. When the icing has set, dip again. Cut the tops off the other half, scoop out a little of the inside, and dab in a little plum jam. Replace the tops, and dip in the chocolate. Return to the wire rack.
6. Remove the pfeffernusse to a silicone mat or baking parchment before they set completely, to stop them welding themselves to the rack. They don’t keep well - eat within two days.