torsdag den 4. december 2014

Pebernødder - Peppernuts - Pfeffernüsse

Today this blogpost will be in English, in honor of my great 408 class & professor who asked for the recipe for peppernuts (pebernødder). We had a potluck in class today (sammenskudsgilde) and I brought peppernuts. Do I have to say they were a success?
There is a reason why people in Denmark buy, eat and bake them each year around Christmas time. I used "Lagkagehuset's" (danish bakery) recipe, and yeah, they turned out amazing, like always.

I halved the recipe since I didn't want to bake too many, but since they are pretty small and disappear fast, you might want to double the recipe :-)

Peppernuts - Pebernødder - Pfeffernüsse
(Lagkagehusets recipe)
Around 150 small cookies

125 grams / 1/2 cup unsalted softened butter (salted works ok though)
125 grams / 1 cup + 1 tbsp.  sugar (white or cane)
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. white pepper (can use black - white is the best though)
1/2 tsp. cardamom
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 dL / 0.2 cups cream (or milk)
250 grams / 2 cups white unbleached flour

Preheat the oven on 400 degrees F/ 200 degrees C.

  1. Prepare 4 baking sheets with parchment paper.
  2. Whisk/Stir together butter and sugar. 
  3. Mix flour with spices, baking soda and baking powder.
  4. Mix flour mixture with butter and cream. Knead the dough together, it will come together almost like a bread dough.
  5. Roll the dough out to long bars/sticks, approx. the size of the little finger and cut in 0.5 inch/1 cm slices. 
  6. Place the cookies on the baking sheet, with 0.5 inch/1 cm distance between each.
  7. Bake around 10 minutes, the cookies have to be light brown. 
  8. Cool on cookie rack. - When the cookies have cooled off, store in airtight container.

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