Every year on the 31st of October I have an important mission. This mission is to make make the dough for a special kind of cookies that has been made in my family for generations. These cookies are called Pfefferkuchen.
They are from Silesia, which is nowadays a part of Poland but which was German when my family used to live there. I call them Christmas cookies with a twist. They need a day to rest before being used. Once baked and taken them out of the oven these cookies turn hard as stone and soften just before Christmas.
The Pfefferkuchen are extremely tasty, containing honey, nuts and different spices and stay edible for a long time!
Recipe Silesian Gingerbread Cookies
20 g of chocolate powder
8 g of baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
5 tbsp milk
125g grated hazelnuts
Melt the honey over low heat. Let cool a little and mix with all other ingredients. Let rest one day. Then cut out cookies. Possibly decorate with nuts. Brush with a mixture of egg and milk and bake at 180 ° C for about 12-15 minutes.
Allow to cool and then keep in a cool place in a metal tin until Christmas. 2 weeks before Christmas add – on a piece of baking paper – apple slices and / or Clementine skin in the tan so that the biscuits are really soft until Christmas. Exchange the apple slices every 2 days so that they don’t spoil.
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