Italian Pepper Balls

    Italian Pepper Balls

    Save this recipe

    6 people made this

    About this recipe: These keep well and also freeze well. Rum or whisky works well in place of the brandy.

    Serves: 75 

    • 3/4 cup (180g) shortening
    • 1 cup (225g) caster sugar
    • 1/2 cup (60g) unsweetened cocoa powder
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 4 cups (500g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 cup (250ml) milk
    • 1 fluid ounce (30ml) brandy
    • 1/2 cup (70g) finely chopped walnuts
    • 1/3 cup (80g) butter
    • 3/4 cup (90g) icing sugar
    • 5 tablespoons (25g) unsweetened cocoa powder
    • 2 fluid ounces (60ml) brandy

    Prep:30min  ›  Cook:20min  ›  Extra time:8hr chilling  ›  Ready in:8hr50min 

    1. Melt shortening and cool. Add in caster sugar, 1/2 cup cocoa, black pepper, ground cloves, allspice and ground cinnamon. Stir in flour, baking powder and bicarbonate of soda and mix well. Stir in milk, 1 ounce brandy, rum or whisky and chopped nuts.
    2. Wrap dough in plastic and refrigerate 4-8 hours.
    3. Preheat oven to 350 degrees F (175 degrees C).
    4. Break off little pieces of dough and roll into small balls, about 2cm in diameter. Bake at 175 degrees C (350 degrees F) for 20 minutes. DO NOT overbake. Remove from tray and roll in glaze.
    5. To Make Glaze: Combine 1/3 cup of butter, 3/4 cup icing sugar, 5 tablespoons cocoa, and 2 ounces of brandy, rum or whisky. Mix until smooth. Roll cooled cookies in glaze and place on waxed paper to dry.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate