Danish Christmas cakes Pebernødder / “Pepper nuts”
It´s time for Pebernødder – the little spicy Christmas cakes called “Pepper nuts”. They are very small, only 2 cm in diameter. Pebernødder has been made for Christmas in Denmark since 1700, before that time they were called pebercakes. In old time the expression “to be pebbering” was used for adding spices to make a sharp taste. They were/can be made of rye or wheat flour, sweetened with honey or syrup and added spices like ginger, cinnamon, cloves, cardamom – and sometimes pepper. The name is related to the German Pfeffernüssen.
A Danish expression for “nothing to talk of because it was easy or cheap” is “This was pebernødder”.
An old recipe:
375 gr. flour
1/4 tsp. baking powder
1 tsp. ginger (powder)
1/8 tp. peber
125 gr. butter
125 gr. brown sugar
4 tsp. cream
1 tsp. syrup
1 tsp Cinnamon
1 tsp. cloves
Mix Flour, baking powder, ginger and pepper. Add cold butter in small pieces. In another bowl: mix brown sugar and egg, add cream. Add the flour mix to this eggmix, and finish the dough. Part the dough in two. Add syrup, cinnamon and nelliker to one of the parts. Save the dough in a cold place for a while.
Making the cakes:
Put flour on the table, and make some long thin “sausages”. Cut those every 2 cm. In a warm oven, 15 minutes at 225 degree C
Recipe 1 in english from My Danish kitchen
Recipe 2 in english from My Danish kitchen