It’s a Christmas Bake-off!
The contenders: conventional oven vs Solavore Sport
The challenge: Pfefferneuse, (“Pepper Nuts”), anise-flavored German Christmas cookies
The judging: blind taste test, 4 judges
The prize: bragging rights
And the winner is …. the sun!
Judges commented that the Solavore Sport cookies were moister, chewier, and had more flavor -as we’ve come to expect from baking in the Solavore Sport. It gives day two flavor on day one.
The conventional oven yielded cookies that had a bit of a crisp crust that was pleasing, but the middle of the cookie was dry compared to its Solavore counterpart.
We baked the conventional oven cookies for 12 minutes at 325º. The Solavore at around 225º for 30 minutes, two dozen cookies easily fit on a single cookie sheet, so 2-3 batches will do the trick.
Here is the recipe taken from Allspice.
- 1/2 cup molasses
- 1/4 cup honey
- 1/4 cup shortening
- 1/4 cup margarine
- 2 eggs
- 4 cups all purpose flour
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 teaspoons anise extract
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup confectioners' sugar for dusting
- Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
- Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
- Bake in Solavore Sport at around 225 degrees for 30 minutes. (two dozen cookies easily fits on one cookie sheet)