My all-time favourite christmas cookie is pebernødder! I haven’t seen them in England when I’ve been there for christmas so I’ve translated ‘pebernødder’ directly to English as ‘peppernuts’. I can’t begin to tell you how much my family, friends and I love these. The only problem when making these is that they get eaten faster than I can bake them. I hope you’ll like them too!
Peppernuts (600+ pieces)
250 g softened butter
250 g sugar
500 g flour
100 mL double cream (room temperature)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
1 tsp ginger powder
1 tsp white pepper
1/2 tsp cardemom (powder)
2 tsp vanilla powder
- With an electric mixer, beat sugar and butter on medium to high speed until the sugar is dissolved and the butter mix gets a pale color.
- Add double cream and beat at low speed to begin with.
- Mix the remaining ingredients in a separate bowl and then mix it all into the butter mix. You are probably going to have to use your hands for this.
- Knead the dough well until it’s firm and let rest for 15 minutes.
- Take chunks of the dough and roll them into thin sausages ( approximately 1 cm diameter) and cut them into small pieces (1 cm).
- Place them on a baking sheet. You can easily have between 140-150 peppernuts per sheet.
- Bake at 200 degrees celcius for 10 minutes or till golden brown around the edges.
- Let them cool and store them in an airtight box to keep them crispy :D