I was always one of those kids that would pick the most decadent sweet over a simpler one. Mud cake over sponge. Triple chocolate fudge cookies rather than plain biscuits. But when it came to the pfeffernusse cookies we always had at home, I generally didn’t jump for them if chocolate chip cookies were an option. But now I’m older and wiser and my appreciation for them has grown as I have. The intensity of the spiced flavour and the soft cakey texture beneath a crisp surface is a beautiful combination.
Pfeffernusse (‘pepper nuts’ in German) is a German holiday treat, often baked around Christmas. It’s not Christmas, I know, but lets just pretend.
So in ‘not’ keeping with tradition I thought I would make a vegan version. These are adapted from allrecipes.com.
Once you remove them from the oven, let them sit for a couple of minutes and then remove to a wire rack to cool.
While they are still warm, dust with icing sugar.
I cooked my cookies for about 2 minutes longer than I should have, so make sure you keep an eye on them. Traditionally, pferffernusse cookies are not as flat as mine. If you want yours to be ‘puffier’ then take them out of the oven a few minutes earlier.