are little spicy treats that Scandinavian (& Germans)
enjoy around Christmas.
To thank my neighbours
for collecting toilet rolls for me (a story for another day),
I plan on making them a little Pebernødder
Thank You gift.
But, not before a practice taste run.
I have adapted the recipe to suit my
Gluten Free needs.
Not hard to do I know,
but tinkering about with recipes, especially baking ones
can be a real hit or a miss.
This time I struck gold.
My Pebernødder turned out
light, crispy, and melt in your mouth
Even if I say so myself.
So what’s involved?
250 grams butter
250 grams Demerara (cane) sugar
150 ml whipping cream
500 grams plain flour
(Gluten Free – I used Bob Mills All Purpose Flour)
1/2 tsp ground ginger
1 tsp cinnamon
1 1/2 Cardamon
1 tsp pepper (I used white pepper)
1 tsp baking powder
1 tsp baking soda
1 tsp Xanthan Gum
Baking sheet covered with baking (parchment) paper
Oven set to aprox 180-200c
Cream the butter, sugar and
whipping cream together.
Slowly add in your spices, raising agents and flour.
Combine until your have large ball of dough.
Wrap in baking paper and pop in the fridge
for 10 mins (optional).
Cut a small portion
Roll into a small snake approx 1 cm in diameter.
Cut/tear into small 1 cm pieces, and roll into balls.
Bake in the oven about 4-5 minutes.
Or watch them until they are lightly browned
and slide about on the baking sheet unaided.
That’s what I do anyway.
You are probably wondering
what the vague oven setting/times
and optional fridge excursion is all about.
a) My oven temperature dial is broken and,
b) I have a small kitchen.
When I bake, I channel the Swedish Chef
(I make a lot of mess).
Popping things into the fridge for 10 mins
gives me enough time to tidy up for the next round of
It also stops my dough from baking itself on the kitchen counter;
It gets hot in Sydney at this time of the year.