Kristine's Peppernuts [Pebernødder]

There is one good reason why peppercorns are called peppercorns - and that is because they contain pepper. A pepper nut has to be strong, and these pepper nuts are. If you are cautious, you can dose according to your temperament.


1⁄2 kg butter
1⁄2 kg of sugar
2 dl milk
3 teaspoons of ginger
2 teaspoons of cinnamon
2 tsp pepper

1 teaspoon cardamom 1 teaspoon baking powder
2 teaspoons baking soda
1 kg wheat flour

Course of action:
Mix butter and sugar thoroughly.
The milk is added.
Flour, spices, baking soda and baking powder are mixed and added afterwards.
The dough is kneaded well and thoroughly.
Roll into small round balls and place on the baking sheet.
Remember that the peppercorns float out a little during baking.

Bake for 20-30 minutes at 180 degrees.
Keep a close eye on the peppercorns during baking. They must not get too dark, but they must crunch when ready.

Stored in a secret place - otherwise niece Linnea will eat them before Christmas.

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