Danish Spice Biscuits recipe
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- Dish type
- Biscuits and cookies
These wonderful Christmas biscuits are also known as pebernødder. If stored in an airtight container, they will last upto 2 weeks.
26 people made this
IngredientsMakes: 200 biscuits
- 225g butter, softened
- 200g caster sugar
- 2 eggs
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 350g plain flour or as needed
MethodPrep:45min ›Cook:10min ›Extra time:15min cooling › Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Lightly grease two to three baking trays.
- Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves and salt until well blended. Mix in the flour, 125g at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls and place on prepared baking trays.
- Bake in preheated oven until bottom of biscuits are light tan, 10 to 12 minutes. Cool 15 minutes on baking trays. Store in an airtight container.
Reviews & ratingsAverage global rating:(24)
Reviews in English (18)
I'm only giving this recipe a 4 because it's missing some of the traditional ingredients. Firstly omit the cloves, we don't use those here in Denmark. Secondly you need to add "white pepper" which is why they are called "pepper nuts". This recipe should use about one quarter of a teaspoon.It also requires 2 teaspoons of baking soda which will make them rise a bit to get the perfect traditional pebernødder shape!Also the correct way to write it without the special character is "Pebernoedder". MERRY CHRISTMAS!-04 Dec 2008
Man - I didn't know ANYONE outside of my family ate peppernuts! I love this cookie but it is totally unlike any American cookie. They're almost like gravel, round and hard. But the cardamom flavor can't be beat. When we make them we roll them into ropes about 3/8" in diameter. Cut the rope, then roll the rope a quarter turn, cut and roll back a quarter turn. Then the peppernut has a strange 3-D trapezoidal shape. Set them in rows on the cookie sheet (they don't spread so you can put them quite close together). These are a tradition for us to make the day after Thanksgiving. I cannot wait!-17 Sep 2007
I have been searching for this recipe for YEARS - I didn't know the name of it, so that slowed me down some! I'm glad to say my search is over. These cookies are FANTASTIC!! A German neighbor made these when I was a kid, and helping her was always a blast. This is definitely a "get together" recipe because the cookies are made so small, it does take a while to roll them all out - but they are so worth it!!! We fill up pretty jars with them and decorate them with ribbons for gifts. They are tasty, like a crunchy, bite-sized gingersnap - I can't tell you how happy I am to have this recipe. My son loves helpig with them and it will definitely become a Christmas tradition in our home to make these! Thank you so much for posting this recipe!-17 Dec 2007
Danish Peppernuts (Pebernodder)
This is the recipe for the very traditional Danish Pebernodder which is a walnut-sized Christmas cookie in a circular/spherical shape.
In Denmark we call these small cookies pebernodder which directly translated means pepper nuts. These cookies are very popular in Denmark, Germany and the Netherlands and are internationally sometimes referred to as pfeffernuesse or simply just peppernuts. In Denmark it's properly one of the most popular and traditional Christmas cookies, even though it is competing with the very delicious Danish Jewish cookie and the Danish brown cookie.
The Pebernodder cookies are served as snacks in the whole month of December and we find that they are highly addictive - once we are started eating these, we can't stop. The origin of this cookie is not entirely known, however it's expected that it's somewhere in Germany or the Netherlands.
Even though this recipe is called pebernodder (peppernuts) it doesn't contain any black pepper which is the kind most people would associate with when referred to pepper - instead one of the spices in these cookies is white pepper.
White and black pepper are both fruits picked from the pepper plant however it's the drying process of the pepper fruits that differs the two spices from each other.
As the ingredient list, seen further down in this page, indicates these cookies does contain five different ground spices which are cinnamon, cloves, white pepper, cardamom and ginger - some places it's possible to buy small bag where all these spices is already mixed specifically for pebernodder - however you can also just buy them separately and mix them yourself.
The recipe is relatively easy - you simply just mix all the ingredients into a dough using your hands or a stand mixer, then the dough is rolled into bars, cut into small pieces and rolled into pebernodder balls.
When baking the cookies make sure to keep the temperature in the oven like I have indicated in the recipe. If the temperature is too low then there is a risk that the cookies with not keep their round shape.
In a large bowl, mix together the flour, raw cane sugar, butter, milk, spice, baking soda, and zest with your hands or a stand mixer fitted with the paddle attachment. The dough is ready when you can shape it into a ball without it sticking to your hands.
Cover the dough ball with plastic wrap and set aside at room temperature for an hour so the spices can work their magic.
Meanwhile, heat the oven to 347 F / 175 C. Grease one or more cookie sheet pans or line them with parchment paper.
Lightly flour your work surface and roll 1/4-inch thick.
Using a cookie cutter or speculaasplank, cut the dough and place the shapes on the prepared sheet pan(s).
Brush the cookies with egg white and sprinkle brown sugar and flaked almonds on top.
Bake 10 to 25 minutes, depending on the size and thickness of the cookies, or until the almonds are caramelizing and the cookies are turning a slightly darker shade of brown.
Remove from the oven and allow to cool a few minutes on the pan(s) and then transfer to a rack to cool completely.
How to Make Easy Decorative Biscuits for Diwali
If you prefer eggless biscuits for Diwali, I recommend a basic shortbread biscuit dough which is guaranteed flopproof. For an egg, version see the Danish butter cookie recipe. Essential ingredients for these biscuits are:
Flour: I recommend using cake flour for biscuits this results in a soft biscuit texture.
Butter: I prefer butter in this recipe, but margarine can also be used as a suitable substitute.
Sugar: I recommend using icing or castor sugar for a fine biscuit texture.
Spice: I added a pinch of cardamom. I love cardamom, it represents the smell of Diwali to me, but if you are less of a fan than I am of this deliciously fragrant spice, then omit or add a sweet spice ingredient of choice, for example, cinnamon.
Lollipops: I used crushed lollipops because I had them at hand. Use lollipops without sherbet or filling Similarly use any hard candy.
For best results, place the cut biscuits into the fridge to set, This will help retain their shape.
Crush hard sweets or lollipops. Fill into biscuits. Bake for a few minutes then fill more crushed sweets.
Recipe: ‘Pepparkakor’ ginger biscuits
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- 1 cup butter
- 1 cup sugar
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon, or to taste
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon stir into the sugar mixture just until blended.
Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
GO TO THE RECIPES
I have always been fascinated by Scandinavian culture.
• Those stories of Thor, Odin, Loki, and Valhalla from Norse mythology
• Anything I can read or watch that relates to the Vikings
• The deep love the people have for holiday celebrations
• Smörgåsbord (and the Christmas version, Julebord)
• Julmust (Swedish Christmas soda)
• Scandi architectural and interior design
• Meatballs, smoked reindeer, all of the fish, Akvavit/Aquavit, Smørrebrød, and more
• The stories of Hans Christian Andersen
• And the Danish concept of Hygge (mentioned above)
When I sit down and start of think of my favorite brands I’ve realized so many of them are from Scandinavia: IKEA (Sweden), Spotify (Sweden), Sudio Headphones (Sweden), Somersby Cider (Denmark), Pandora Jewellery (Denmark), H&M (Sweden), and so many more.
I visited Denmark, more specifically Copenhagen, during a trip to Stockholm all the way back in 2014. Copenhagen and Stockholm are super easy to do in one trip as they are only a 1 hour flight/
5 hour train ride away from each other.
But being that this Scandinavia visit was my first overseas trip after my travel course to London in college I learned a thing or two. My trip to Stockholm and Copenhagen was only 6 days, 2 of which were in Copenhagen and the remaining 4 in Stockholm. It was after this trip that I learned I much prefer slow travel, spending a minimum of 4 days/3 nights for domestic travel (which includes Canada and the US), and a minimum of 10 days/9 nights for trips across the pond. I am the kind of person who wants to leave a city satisfied that I won’t have to return for a while because I saw a TON. This is what I have done for every trip since Sweden/Denmark, and this is also why I have been feeling more and more recently that I need to make a return trip to Scandinavia ASAP – and this time do it country by country.
Lately as I have been thinking more about my long term goals, one BIG one being making a move overseas a reality, I have been feeling super nostalgic about that trip and have been immersing more and more Danish cultural aspects into my daily life. It is also the inspiration for the first country in my travel cooking series: Denmark.
After combing through a multitude of recipes I landed on the 10 listed below. Spread across breakfast, lunch and dinner, I’m sharing a handful of recipes, which lie on the easier end of the cooking/baking scale, for you to try at home! Coupled with some images from my short time in Copenhagen, I hope I can inspire you all to add a little more Hygge to your life and book a bucket list trip to Denmark.
Pumpkin Cream Cheese Danish
If you're as big a fan as we are of the pumpkin and cream cheese combination, we can't recommend this flaky, buttery pastry more highly. The laminated dough is a bit of a process, but your pounding, rolling, and waiting will be rewarded with rich, tender pastries — perfect for enjoying when autumn mornings require a little something extra with your coffee.
- 1 large egg
- 3/4 cup (170g) lukewarm water
- 1 tablespoon sugar
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 1/4 to 1 1/2 cups (149g to 177g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
- 1 1/2 teaspoons (9g) salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon (14g) butter, melted
- 1/3 cup (67g) sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 tablespoon Instant ClearJel or 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1/8 teaspoon salt
- 3 ounces (85g) cream cheese, at room temperature
- 1/2 cup (135g) pumpkin purée
To prepare the sponge: Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Beat together the egg and water then add the sugar, flour, and yeast. Mix until well blended. Cover and set aside for 30 minutes.
To make the dough: Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. When the sponge is ready, combine the sugar, 1 1/4 cups of the flour, dry milk, salt, and pumpkin pie spice. Set aside.
Stir the 1 tablespoon melted butter into the sponge mixture, then add the dry ingredients. Mix and knead until a soft, smooth dough forms, adding the additional 1/4 cup of flour if necessary. Pat the dough into a square on a greased baking sheet, wrap it well, and refrigerate overnight.
To prepare the butter: The next day, place the butter in the center of a lightly floured piece of plastic wrap. If you're using two sticks of butter, place them side by side. Pound the butter with a rolling pin until you have a rough 6" square. Use the plastic wrap to make the edges straight and even. Wrap the butter and refrigerate it for 30 minutes.
Tips for laminated dough
To laminate the dough: Place the chilled dough on a lightly floured work surface. Roll it into a 9" square it doesn't have to be exact. Unwrap the chilled square of butter and place it in the center of the dough at a 45° angle, so it looks like a diamond in the square. Fold the sides of the dough over the edges of the butter until they meet in the middle. Pinch and seal the edges of the dough together moisten your fingers with a little water, if necessary.
Dust the top of the dough parcel with a little flour, then turn the dough over and tap it gently with the rolling pin into a rectangular shape. Pick up the dough to make sure it isn't sticking underneath, dusting with more flour if necessary, then roll from the center out until you have a rectangle 14" long by 7" wide. Brush off any excess flour with a dry pastry brush then fold the bottom third of the dough up to the center, and the top third over that (like a business letter). Line the edges up on top of each other, and even up the corners so they're directly on top of each other. Use a dab of water, if necessary, to get the corners to stick together. This is the first "turn."
Rotate the dough parcel 90° to the right — it'll look like a book ready to be opened. If the dough is still cool and relaxed, roll and turn it as instructed in the previous step, then wrap it loosely and refrigerate for 30 minutes. If the dough is springing back when you try to roll it, wrap it loosely and refrigerate it for 30 minutes. Ultimately the dough should be folded and turned four times, so allow it to rest in the refrigerator as many times as necessary to achieve that.
Once the four turns have been completed, wrap the dough loosely and refrigerate it for 60 to 90 minutes.
To make the filling: In a small bowl combine the sugar, pumpkin pie spice, ClearJel or flour, and salt. Set aside.
In another bowl, beat the cream cheese until smooth. Add the pumpkin and flavor, and beat again until smooth. Mix in the dry ingredients. Set aside.
To shape the Danish: Roll the dough into a 14" x 16" rectangle if the dough starts to shrink back, let it rest and relax, loosely covered, in the refrigerator for 15 minutes.
Trim the edges of the dough on every side using a ruler and pizza wheel. This cuts off the folded edges that would inhibit the pastry from rising fully.
Spread the filling over the surface of the dough, leaving a 1/2" bare strip along one of the long edges. Brush the bare strip with a little water. Beginning with the covered long edge, roll the dough into a log.
Cut the log into 12 slices and place them on two lightly greased or parchment-lined baking sheets.
Cover the Danish and let them rest/rise for 30 minutes. In the meantime, preheat the oven to 425°F.
Brush the Danish with 1 large egg beaten with 1 tablespoon of water.
Bake the Danish (one pan at a time, or in two ovens) for 18 to 20 minutes, until they're a deep golden brown.
Remove the Danish from the oven and cool on a rack.
To prepare the topping: Melt the caramel over low heat in a small saucepan or in the microwave, heating and stirring until smooth. Drizzle some of the warm caramel over each Danish.
Store Danish in a plastic bag or an airtight container at room temperature for a day or wrap well and freeze for longer storage.
Tips from our Bakers
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.
7. Grandma’s Klejner Cookies
This old fashioned recipe is also known as Fried Twists. This is one of the most famous Danish cookies and you can make them fresh and hot from the deep fryer. This is actually an old snack served throughout the month of December, made with the distinct notes of cardamom and lemon.
A Klejne actually means a small piece of dough that has been shaped and twisted like a small knot that looks like a diamond. Then it is deep fried to perfection until it is golden brown. The dough is pretty straightforward and easy to make. However, it takes an hour to make the dough rest and about another hour to give Klejner their twisted shape.
Even if it is traditionally knotted, you can still opt to make whatever shape you fancy, from circles and squares to stars. The most important thing to remember when you fry Klejner Cookies is to maintain a very hot oil temperature. People love to eat them when they are fresh and hot. But fret not, for they retain their goodness until several days later.
Spice Biscuits recipe – 104 calories
1. Preheat the oven to 350 degrees F (180 degrees C), gas mark 4 and grease a baking or cookie sheet.
2. Beat the softened butter with the caster sugar until light and fluffy.
3. Add the egg yolks and beat to combine.
4. In a separate bowl, combine the flour, cinnamon and mixed spice, and whisk (or sieve).
5. Stir the spiced flour into the egg, butter and sugar mixture, and knead lightly on a floured board to bring the dough together.
6. Roll out dough to 1/4 inch (0.5cm) thickness on a floured board or surface, and cut out into 2 inch rounds or whatever shapes you desire (do not re-roll dough too many times or the biscuits will be tough).
7. Bake for about 15 minutes (or until very lightly browned at the edges), then use a spatula to transfer the biscuits to a wire rack to cool.
8. Store the biscuits in an airtight container to retain their crispness.
Servings: 24 biscuits
Nutritional information for one serving:
Calories from fat: 37
Total fat: 4.2g
Total carbs: 15.3g
Spice Cake Recipe
- 1/2 litre or 2 American cups Plain flour
- 3.5 deciliters or 1.5 cups Sugar
- 1 teaspoon each of ground Cloves and Cardamon
- 3 teaspoons ground Cinnamon
- I/2 tablespoon Baking soda
- 1 Egg
- 350 ml or 1.5 cups of Kefir/cultured milk/yoghurt/sourcream
- 2 dessertspoons of Lingonberry or Cranberry jam
- 75 g or 2.5 oz Butter
- Pre-heat oven to 200 degrees Celcius [180 degrees fan forced], or 390 Fahrenheit [360 fan forced].
- Mix kefir and jam well in a bowl, electric whisk is always preferable.
- Melt the butter, let cool a tiny bit.
- Add melted butter and egg to the kefir and jam mix, mixing gently.
- Mix together the dry ingredients and add to the wet ingredients until combined.
- Pour cake mix into a greased Bundt tin or cake tin of your choice.
- Bake for around 30-40 minutes. [Precise baking time will depend on the size of your dish, and on your oven. You know your oven best!]
Tips for measurement conversions:
1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml
1 cup = 10 fl oz = 2.8 dl = 280 ml
dl – 1 deciliter = 6 (scant) tablespoons
Two more Spice cake recipes containing immuno-boosting cinnamon, cloves and cardamon can be found on this post at The Home by the Sea.