These tiny spiced Christmas cookies are from an old Danish recipe from 1884. The recipe is used in the old town in Aarhus, Denmark. Read more about the open air, interactive museum here.
Directly translated pebernødder is peppernuts, but there are no pepper in these tiny cookies, and they do not contain nuts. They are actually more like gingerbread cookies. Pebernødder was only baked during Christmas, and gingerbread was actually something you could buy all year round in Denmark, but today we associate gingerbread with Christmas as well as pebernødder.
These tiny Christmas cookies are easy to make which makes them a good recipe to start with if you want to try out a few different types of the old Danish Christmas recipes featured on Dear November.
- 125 g syrup
- 125 g sugar
- 250 g butter
- 500 g flour
- 1 tsp baking ammonium (ammonium bicarbonate). In Danish - hjortetaksalt
- A little powdered cinnamon and clove
- Mix all the ingredients together.
- Roll the dough out into a long log.
- Cut into small pieces. Roll the pieces and put them on a lined baking tray.
- Bake in the oven for 7-8 minutes on 200 degrees Celsius. The cookies should be light brown.
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