Pebernødder - a Danish Christmas Cookie
These spicy gingerbread-like cookies are a favorite Danish Christmas treat. This recipe for pebernødder is from Lagkagehuset.
Pebernødder are just as essential as Vaniljekranse (Danish Vanilla Cookies) for celebrating Christmas-time in Denmark. Many shops will have a little bowl of pebernødder at the till and they make a great hostess gift if homemade. If your handwriting is up to it, it’s a great idea to include a handwritten note.
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
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Peppernuts (Pebernødder a la Lagkagehuset)
Makes about 160 small cookies
125g softened butter
1/2 dl heavy whipping cream (about 1/4 cup)
250g plain flour
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp finely ground pepper (ideally white pepper, but I’m using black pepper)
1/2 tsp cardamom
1/2 tsp baking powder
1/2 tsp baking soda
Preheat your oven to 200C.
Whip butter and sugar together until creamy and mixed well. Add the cream and mix well. Add the flour, spices and baking powder and baking soda. Mix together until crumbly, then it’s time to roll up your sleeves and get your hands dirty. Knead until it all comes together.
Divide the dough into smaller pieces. Roll them until they are about the thickness of a little finger. Cut the dough into smaller pieces about 1cm. Use one of two methods to shape the pebernødder: either roll them into a flat circle or push them a little flat.
Place the cookies onto a baking tray lined with baking paper and bake them at 200C for 7-9 minutes until they are only slightly golden. Cool them well before you put them in a tin.
If you’re wanting to give them away, don’t package them until the last moment, as they’ll quickly go soft. You can also keep a stash in the freezer to take out the moment you want to serve them.
Original recipe in Danish from Lagkagehuset here.
Music by DJ Quads.