Peppernuts

We arrived in Copenhagen at dusk. As we stepped out of the train station, it began spitting rain that threatened to transition to ice at any moment. Unphased by the cold temperatures and slick lanes, bikers sped past us in an organized fashion as we hauled our luggage a couple of blocks to our hotel. 

When we entered the warm, dry lobby, we were hit with a dose of hygge. Of course, we didn’t know that’s what it was at the time. The popularity of capturing the concept (an impossible task outside of Denmark, in my opinion) hadn’t yet caught on around the globe. 

The lights glowed softly, there was a free welcome beer ready to be poured from the tap at the bar, and the tiniest ginger cookies I had ever seen sat in a bowl next to the check-in counter. 

It turns out these were a complimentary welcome gift as well, a spoon set inside the bowl to allow guests to scoop out a handful. 

It was our first introduction to Peppernuts. 

Full disclosure, my Peppernuts are way too big. 

As I was browsing through my review copy of The Nordic Baking Book by Magnus Nilsson (Phaidon) I had almost flipped through all the pages when there they were. Peppernuts!

I remembered our experience in Copenhagen right away. I knew I had to give them a try. 

But you see, peppernuts are supposed to be rolled to the size of a hazelnut. I fully admit to scooping out a more generous walnut-sized amount. I’d roll some small ones and before I knew it, they’d gradually get bigger and bigger. 

So I have more practice to do and more patience to apply. 

But the flavor is spot on in these crunchy cookies. Heavily spiced with holiday favorites, it’s the black pepper that really gives them a kick of spice that remains sweet due to the ginger and clove. 

I cannot wait to make my way through other parts of this book. The Nordic Baking Book is everything I love in a cookbook. It’s a beast, about 571 pages, which means it is incredibly comprehensive. There is so much stuff between its covers – breads, pastries, cookies, cakes, and scones. And as you flip through the recipes, you stumble upon images of gorgeous Nordic landscapes and perfectly styled, minimalistic overhead shots of groups of recipes from each chapter. 

It’s a resource for sure and one that I am thrilled to have around. I have been slightly obsessed with Scandinavia ever since our visit to Copenhagen a few years ago. I can’t wait to dig into more recipes and hopefully pull some holiday traditions from it for the future. 

INGREDIENTS

1 stick (125 g) butter 
1/3 cup (80 g) sugar
1/3 cup(3 1/2 fl oz) golden syrup 
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
2 teaspoons finely ground cardamom seeds
1 teaspoon ground black peppercorns
1 teaspoon baking soda
2 cups plus 1 tablespoon (250 g) weak (soft) wheat flour
Pinch of salt

PREPARATION

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy. Add the golden syrup and beat until fully incorporated. Sift the dry ingredients together into the bowl. Work until the mixture is just combined and forms a smooth dough, but not for any longer. Cover the bowl and refrigerate overnight. 

Preheat the oven to 345 degrees F. and line several baking sheets with parchment paper. 

Remove the dough from the refrigerator and shape into about 100 balls, the size of a large unshelled hazelnut. Arrange them on the prepared sheets, leaving some space around them to allow for spreading as they cook.

Bake for 10 minutes, or until golden. Remove from the oven and leave to cool before moving. Once completely cold, store the peppernuts in an airtight container.