• file:site_21_rand_1415119885_peppernut_biscuits.jpg
Average: 3.3 (9 votes)


Butter, to grease
2 eggs
200g cane sugar
1 tsp baker's ammonia
1 organic lemon, zest grated
Pinch ground white pepper
Pinch ground cloves
Pinch ground cardamom
Pinch ground nutmeg
Pinch ground allspice
1 tsp cinnamon powder
250g wholemeal flour
100g oatmeal
50g candied lemon peel
4 tbsp milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oven to 200°C (180°C fan-forced/400°F) and grease a baking tray with the butter.

In a bowl, beat the eggs and sugar. Dissolve the baker's ammonia in a little cold water and stir it into the egg mixture. Add the lemon zest, white pepper, cloves, cardamom, nutmeg, allspice and cinnamon.

Sprinkle the wholemeal flour, oatmeal and the candied lemon peel into the mixture, add the milk and knead well.

Roll out the dough approximately 1cm thick. Cut out circles about 3cm in diameter and place them on the baking tray. Bake in the middle of the oven for around 15 minutes. Remove from the baking tray and set aside to cool.