Pfeffernusse (otherwise known as German Ginger Biscuits)
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Cook time: 
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Serves: 20 biscuits

Out of the oven and cooling

This recipe for Pfeffernusse recently appeared on Sarah's blog "Clever Cook" (a link to the recipe is at the base of this post). I have made them a few times now and have fallen in love with the unsweetened rich spice flavour.

According to the original recipe you can add stevia, but in all honesty I am not a fan so decided to go with just the 30g of honey in the base recipe.

This is a really sticky dough so have a bowl of water nearby to help roll the biccies into rounds.

These are nut free, dairy free, and refined sugar free. They actually improve with age (just like us!) so can be made in advance to be enjoyed with others.
  • 50g fresh ginger (peeled weight)
  • 100g sunflower seeds
  • 60g hemp seeds (from health food shop)
  • 70g arrowroot flour
  • ¼ tsp ground cloves
  • ¼ tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1 tbls ground ginger
  • 1 tsp sea salt flakes
  • 40g Medjool dates, pitted (about 2)
  • 30g honey
  • 80g coconut oil
  • 1 tsp bi-carb soda
  1. Preheat oven to 160 degrees, fan forced
  2. Line two baking trays with baking paper (you should get 20 biscuits using 1 tbls measure per biscuit)
  3. Place ginger into TM bowl and chop 10 seconds / speed 9
  4. Scrape around bowl
  5. Add seeds and arrowroot and mill 10 seconds / speed 9
  6. Scrape around bowl
  7. Add the rest of the ingredients and mix 20 seconds / speed 6
  8. Remove mix to another bowl (I find it easier rolling my balls from a separate bowl rather than trying to get all the mix out of the TM bowl whilst I am rolling)
  9. Have a bowl with water ready to dip your fingers into as you a rolling
  10. Using a 1 tbls measure, roll mix into balls and place on baking tray
  11. Dip two fingers into water and press down lightly on the cookies to flatten a touch
  12. Bake for 15 minutes - do not overcook as you want the cookies to be soft and not crunchy
  13. Cool on cooling rack before storing in airtight container
Recipe adapted from here
Recipe by The Passionate Pantry at