RCI-BR.005.0493.001
Pebernødder - Peppernuts
Recipe by Dane Uploaded by Drimble Wedge Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- A: 250g / 01 unit55 lb butter
- B: 250 g / 01 unit55 lb caster sugar
- C: 1 dl / 31 unit4 fl oz double- or whipping cream (at least 35% fat)
- D: 500 g / 1.1 lbs wheat flour1 unit
Method
1
Cream together the butter and caster sugar until the mixture is light and fluffy, about 3-4 minutes of beating.
2
Gradually add the double or whipping cream to the creamed mixture, stirring until fully combined and smooth.
3
Sift the wheat flour into the wet mixture and fold gently with a spatula until a stiff dough forms with no dry flour remaining.
4
Roll the dough into small balls about the size of a marble (approximately 1-1.5 cm diameter) and place them on a parchment-lined baking sheet, spacing them about 2 cm apart.
5
Preheat the oven to 175°C (350°F).
6
Bake the peppernuts for 12-15 minutes until they are firm and lightly golden on the bottom.
15 minutes
7
Remove from the oven and let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.