Peppanet • Peppernuts • Pfeffernusse
Makes:
1.5 lbs
Ingredients
•1 cup sugar
•1 cup corn syrup
•1 cup margarine
•1/2 tsp ground cloves
•1/4 tsp ginger
•1/2 tsp cinnamon
•1/4 tsp nutmeg
•1/4 tsp black pepper
•1/2 tsp salt
•2 TBSP molasses
•2 eggs
•1/4 cup buttermilk
•1/2 tsp baking soda
•4 - 5 cups flour
Tips before you start:
• dough is a sticky consistency
• needs to be refrigerated overnight before rolling
• thicker pieces will take longer to bake, and too thin will burn them very easily.
Preparation
• In a pot, mix together sugar, syrup, margarine, and spices, DON'T add the baking soda yet.
• Heat the mixture until everything melts and blends smoothly. Let it cool.
• Gradually add the remaining ingredients, mixing well until you achieve a cookie dough consistency.
• Scoop the dough onto a cookie sheet lined with parchment paper to make smaller portions, cover with plastic wrap, and refrigerate overnight.
• After chilling, take the trays out of the refrigerator and work with one piece of dough at a time.
• Preheat your oven to 360°F.
• Roll the dough into thin logs 1 inch diameter and cut them into small circles or pieces, each no larger than 1/2 inch.
• Place the peppernuts on the parchment-lined cookie sheet, ensuring there is a 1/2 inch gap between each piece.
• Fill a cookie sheet and bake for 9-11 minutes, keeping an eye on them to ensure they turn a light golden brown.
• Allow them to cool completely before storing in a bag or airtight container. You can also prepare them in advance and freeze in a freezer-safe container.