Danish Pebernødder

by Trine Rask

It’s almost December and the holidays are definitely around the corner. I love this season where we go from Autumn to Winter, where we can see our own breath a little more, where we put on an extra sweater and extra thick socks. I love it. This is also the time of year where we eat more cookies, and we should! Some holiday treats are the same all over the world, but I’m sure most of them are very specific to the country you’re from and the culture you grew up in. Pebernødder (plural) are one of the most popular cookies in Denmark in all of December. There’s even a children’s game that revolves around and includes pebernødder. We can’t get enough. Pebernød means pepper nut, because, you know, it has white pepper in it. Don’t be alarmed. It’s awesome.

You'll need

  • 50 grams of vegan margarine
  • 50 grams of organic cane sugar
  • 100 grams of spelt flour
  • 2 teaspoons vegan milk
  • 1/2 teaspoon vanilla bean
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon nutmeg

Here's how

  1. Preheat your oven to 175 / 350.
  2. Cream together the margarine and sugar.
  3. Add the milk, vanilla bean, white pepper, cinnamon, cardamon & nutmeg. Mix.
  4. Add the flour; 80 grams first, then the rest gradually to adjust consistency whilst quickly kneading by hand. The dough is allowed to stick to the work surface slightly, but should not stick to your fingers.
  5. Roll little dough balls that should weigh around 5-6 grams each.
  6. Place on a parchment paper lined baking tray and bake for 10 minutes.
  7. Let cool on a wire rack and enjoy! Preferably with mulled wine.

About the Author

Trine Rask

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