Wayne Boatwright wrote:
> sc > wrote in
> :
>
>
>>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...HMPFEF&cat=118
>>&path=1,118
>
>
> I bake pfeffernusse every year around Thanksgiving in order to serve them
> at Christmas. They are *not* what you want.
>
> I have bought the type you're talking about and, quite frankly, I think
> apart from any thing else that they're stale and certainly not very good.
>
> That said, however, if that's what you like then why not just buy them.
>
> True pfeffernusse start out as very hard and very dense cookies which may
> vary somewhat in flavor but not that much in texture. They need to be
> stored for several weeks to allow them to "ripen" and "mellow", both in
> texture and flavor. The result is still probably not what you're looking
> for, but they do become much softer and the flavor more complex.
>

Yup, that's what I said in the other post - I dont know what 'real'
pfeffernusse are supposed to look like, or what they taste like, or what
texture they should have... but those light ones are the ones I like!
Maybe they shouldnt be called pfeffernusse... I dont really mind what
they get called, I'd just like to know how to make them!

The 'why not just buy them' idea seems a little strange to me, since
this group is called rec.food.cooking. Why not just buy anything that
gets cooked.