09 December 2007
Danske Pebernødder (Danish Spice Nuts)
Typical Danish Christmas cookies - they are delicious, but take lots of time to make. The dough has to sit in the fridge over night. Also, this recipe gives a lot of spice nuts. I never make less, though, because I find that there are never enough. ;-)
ingredients:
250 g molasses
375 g brown sugar
100 g butter
1½ eggs
1 tsp salt of hartshorn (hjortetaksalt, Hirschhornsalz)
1 tsp potash (potaske, Pottasche)
1 dl milk
2 tbsp finely ground cloves
2 tbsp cinnamon
4 tsp allspice (allehånde, Piment)
5 tsp ginger
2 tbsp cardamom
1 tsp pepper
1 kg flour
instructions:
Melt molasses, sugar and butter and let cool down. Stir in eggs. (Note: You really, really want to make sure that you have let it cool down enough. Fried egg on top of the sugar/molasses mixture is not what you want!) Add everything else and knead the dough together. Put into fridge over night. Roll dough into fingertip big (small) balls and bake about 10 min at 200°C (gives six baking sheets of spice nuts).
ingredients:250 g molasses
375 g brown sugar
100 g butter
1½ eggs
1 tsp salt of hartshorn (hjortetaksalt, Hirschhornsalz)
1 tsp potash (potaske, Pottasche)
1 dl milk
2 tbsp finely ground cloves
2 tbsp cinnamon
4 tsp allspice (allehånde, Piment)
5 tsp ginger
2 tbsp cardamom
1 tsp pepper
1 kg flour
instructions:
Melt molasses, sugar and butter and let cool down. Stir in eggs. (Note: You really, really want to make sure that you have let it cool down enough. Fried egg on top of the sugar/molasses mixture is not what you want!) Add everything else and knead the dough together. Put into fridge over night. Roll dough into fingertip big (small) balls and bake about 10 min at 200°C (gives six baking sheets of spice nuts).
Labels: recipe
# posted by me @ 16:26 
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