Our version of this traditional Christmas treat is sweetened with honey rather than sugar. These are great fun to make with kids – watch the icing sugar fly!
1. In a bowl, mix together the flour, baking powder, spices and salt.
2. Melt the honey and butter together in a saucepan then leave to cool until lukewarm.
3. Whisk the eggs into the cooled honey and butter, then add this to the flour mix and beat together with a wooden spoon. Cover and refrigerate for an hour, to firm up. Pre-heat the oven to 170°C/325F/gas mark 3.
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.
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.
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