Pebernødder (pepper nuts) is a traditional Danish cookie for Christmas, so when I found a liquorice version of the cookie, I decided let it be a part of my Christmas baking for 2014.
I used this recipe Klidmoster´s lakridspeberkage, as starting point making a few modifications of my own. Instead of using brown sugar I went for the dark muscovado sugar, as a another of clearing up in the kitchen stock.
I also decided to add in lemon zest of ½ lemon, as lemon and liquorice is "traditional" flavour combination here in Denmark. However I can not pick any lemon flavour, so another time I would use from 1 lemon.
Liquorice pepper cookies:
- 100 g of sweet liquorice syrup
- 75 g of dark muscovado sugar
- 60 g of butter
- ½ organic lemon - only the zest
- ½ teaspoon grained black pepper
- ½ teaspoon grained ginger
- ½ teaspoon grained allspice
- ½ teaspoon grained cloves
- 1 tablespoon licorice powder
- 1 teaspoon baking soda
- ½ beaten egg
- 250 g (cake) flour
- Melt licorice syrup, dark muscovado sugar and butter together in a cooking over medium heat.
- Remove from heat and stir in all many spices and baking soda.
- Let the mass slightly cool down, before the egg and flour is stir in, until it is a smooth dough.
- Let the dough rest cold for minimum 4 hours.
- Heat up the fan oven to 180'C.
- Cover a baking tray with baking paper.
- Divide the dough into small pieces of 6 g, which is rolled into ball shape
- Place the cookie dough on the baking tray.
- Bake the liquorice pepper cookies at 180'C in the upper of the oven for 7 minutes.
- Let the cookies cold on a rack, before they are stored in airtight container.