A late, but nonetheless belated merry christmas! In case you hadn’t gotten quite enough sweet treats during christmas, here’s a recipe on the Danish version of ginger nuts, called pebernødder. Literally translated it means pepper nuts and does indeed contain pepper, if you make it yourself, as the store-bought variety usually doesn’t contain pepper. It’s quite an interesting cookie because of the pepper, which adds an interesting flavor and kick to an otherwise sweet cookie.
Although it’s only sold in stores around christmas-time and is a traditionally christmas thing in Denmark, there’s no reason why you shouldn’t make them at other times as well.
125 g of room-temperature butter
125 g of sugar
250 g of flour
1 tsp of baking soda
1 tsp of ground cardemom
1/2 tsp of cinnamon
1 tsp of ground nutmeg
1 1/2 tsp of fresh and coarsely ground pepper
- Mix flour, baking soda, ground cardemom, cinnamon, nutmeg and pepper.
- With your fingers, crumble the butter into the sugar and then add the flour and knead until you get an even dough.
- Add the egg and knead until dough sticks together in a bowl.
- Let it rest in a fridge for 30 minutes (or until you need it, overnight is perfectly fine).
- Preheat your oven to 200 degrees celsius and then roll out the dough into a sausage of about 1 cm in diameter. Cut it into bits about 1-2 cm long and arrange on a tray. (If you would like perfectly round cookies, you can roll them into a ball, but since I’m lazy with those kind of things and they rise into a round-ish shape anyway, I omitted that)
- Bake for about 5-10 minutes on a mid to upper rack in the oven and take out to cool. (As you can see on the picture, they’re not supposed to be golden as that usually causes them to go very dry) And there you have your peppery nuts!