This family recipe for Pfefferkuchen brings together the perfect balance of flavors and textures: a soft, slightly chewy interior with a crisp, spiced outer layer. Whether you enjoy them plain, decorated with icing, or dipped in chocolate, these cookies are a treat for both the taste buds and the senses, filling your kitchen with the scent of the season.

what you’ll need

275 g Sugar

500 g Honey

200 g Schulz Organic Fresh Butter

250 ml Schulz Organic Full Cream Milk

2 Tbsps. Cocoa powder

1.5 kg Self Raising Flour

4 Egg yolks, beaten gently

20 -30 g gingerbread spices ( we’ve used equal amounts of All Spice, Cinnamon, Clove, Ginger and Nutmeg)

METHOD

In a saucepan combine sugar, honey, butter, milk, cocoa and spices, mix well over a very low heat until butter and sugar are dissolved, and all is well combined.

Sift flour into a large bowl, then slowly add the melted butter honey mix and beaten egg yolks. Stir to combine.

Tip mixture onto a bench top, knead into a dough to fully combine all ingredients.

Divide the mixture into quarters and roll out into 1-2cm thickness as you desire.

Cut out into shapes, we’ve used Christmas-shaped cookie cutters.

Bake in a hot oven, 200C for around 10 mins.

Depending on your oven you may need to vary temperature and cooking times. Enjoy with a large glass of Schulz Full Cream Milk, a hot or iced coffee or with a herbal tea.