Greg Zywicki wrote:

> sc > wrote in message >...
>
>>Hi,
>>
>>Does anyone know a recipe for pfeffernusse that has the texture of
>>gingerbread? I dont know how to describe what I mean really... kind of
>>like dry, semi-stale white bread dinner rolls, but just a little more
>>dense. Wow, that sounds bad! Anyhow, that kind of texture. I've tried a
>>couple of recipes, but they all come out like cookies or biscuits, which
>>is not what I want.
>>
>>There are a couple of brands of pfeffernusse that you can get in the
>>supermarkets that have the texture I'm talking about, so maybe someone
>>knows the brands. Fritz is the only one I can think of at the moment.
>>
>>Here's a picture of some...
>>
>>http://www.centrafinefoods.com.au/pu...118&path=1,118
>
>
> Your first step is to check the ingredient list on those cookies and
> compare them to your recipes.
>
> The chief culprit in Gingerbread's softness is Molasses. Honey would
> give similar softness.
>
> Other culprits are eggs and solid vegetable shortening.
>
> Greg Zywicki

Yeah, but I dont really want them to be 'soft', per se. More of a 'white
bread roll' type texture, i.e. quite light. The 'cookie' type ones that
I made previously were soft, but completely the wrong texture!