This year I am trying out a different version of Pebernødder. There is of course numerous different recipes floating around out there but I came across this one which had some very high praises attached to it. Evidently it is from Lagkagehuset in Denmark which is a renowned bakery with several locations in Denmark.
This recipe is very good indeed, really it is! However, I had forgotten why I choose my original Pebernødder recipe and it was because I am not a big fan of pepper. It’s not that you can taste the pepper per se but it does leave a slight heat on your tongue, which I don’t particularly care for, but that’s just me. But the Pebernød really is very tasty in itself and it bakes perfectly. So if your like me, I suppose we can simply just leave out the pepper
125 grams salted butter, at room temperature (4 3/8 ounces)
125 grams dark brown sugar (4 1/4 ounces)
1/2 deciliter heavy whipping cream (1.7 ounces)
250 grams all-purpose flour (8 3/4 ounces)
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Line two large baking sheets with parchment paper. Preheat oven to 200 degrees C (390 degrees F).
Beat together butter and sugar until smooth. Add cream and beat until combined. Sift together flour, spices, baking soda and baking powder. Add dry ingredients to wet ingredients and mix until combined. Place dough onto lightly floured working surface, knead dough briefly and divide into four smaller portions. Roll each portion out into logs the size of your middle finger. Cut logs into 1 centimeter (0.4 inch) pieces and place on baking sheets. Bake 10 minutes or until light browned in color. Let cool on baking sheets before storing in an airtight container. Glædelig Jul and Merry Christmas ♥