Peppernut Christmas Cookies by Foodland Recipe Kitchen

Preparation Time: 40 Minutes + Chilling Time
Cooking Time: 45 Minutes
Serves: 40

Ingredients

• ½ cup caster sugar
• ¼ cup brown sugar
• ¼ cup honey
• 1 tbsp water
• 1 tsp ground cinnamon
• ¾ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground allspice
• ½ tsp ground white pepper
• ½ tsp salt
• 1 tsp baking soda
• 2 tbsp pouring cream
• 1 large egg, beaten
• 2½ cups plain flour
• ICING
• 3 cups pure icing sugar, sifted
• 3 tbsp lemon juice

Equipment

• Saucepan
• Whisk
• Wooden Spoon
• Cling Wrap
• Gold Leaf

Instructions

1. Place sugars in a saucepan with honey, water and spices. Whisk together over medium heat until the sugars dissolve and begins to simmer. Immediately remove from the heat and let cool for4 – 5 minutes.

2. Add salt, baking soda, pouring cream, and egg, then mix until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together to form a firm dough.

3. Turn dough onto a clean, lightly floured surface, bring together and wrap in cling wrap. Place prepared dough in refrigerator to rest for minimum of 4 hours or up to 1-2days.

4. When ready to bake, preheat oven to 190°C. Line 2 baking trays with baking paper.

5. Take rounded teaspoons of dough and roll into a smooth ball, place on the prepared baking tray.

6. Bake in preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, approximately 9 – 10 minutes; avoid over baking. Leave to cool on the baking tray.

7. To make the icing, mix icing sugar with lemon juice in a bowl.

8. Dip the top of each cookie into the icing. Let it drip, then flip it over and place on a tray to set.

9. Add some sparkle with a small pinch of food grade gold leaf (available at selected Foodland stores or cake decorating stores)