Ingredients

1 ¼ cup flour

½ teaspoon baking soda

½ teaspoon salt

3-4 teaspoons gingerbread spice (from gewurzhaus)

¼ teaspoon white pepper

¼ cup almond meal

½ cup brown sugar

1/3 cup honey

5 tablespoons unsalted butter

3 tablespoons heave cream

1 large egg

2½ cups powdered sugar

3-4 tablespoons hot water

Method Step 1.

In a small bowl, combine the flour, baking soda, salt, gingerbread spice, white pepper and almond meal. Set aside.

Step 2. Combine the brown sugar, honey, butter and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit for 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky.

Step 3. Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.

Step 4. Preheat the oven to 350˚C. Remove the dough from the plastic wrap and immediately roll it into two strands, each about 2cm thick. Slice the rolls into 3cm rounds and roll each into a ball. Work quickly while the dough is still chilled.

Step 5. Place the cookie balls on a lined baking tray and bake for about 15 minutes or until golden brown. Remove and let them cool completely.

Step 6. To make glaze, combine the powdered sugar and water until smooth. Less water will result in a thicker & whiter glaze. Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack and let them sit until the glaze is fully hardened.

And my pfeffernusse for reference