I need to fill more of my many cookies tins, so today it is time to bake a giant version of the classic pepper cookies (pebernødder). The good thing about the giant version is, that it does not take forever to roll the pepper cookies into ball shape.
I have found this recipe in the weekly magazine "Søndag" (Julen 2016 issue).
Giant pepper cookies: - approx 35 cookies
- 250 g (cake) wheat flour
- 1 teaspoon carbamate
- 1 teaspoon cardamon
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- 1 teaspoon freshly grained pepper
- ½ organic lemon - only the zest
- 125 g sugar
- 75 g cold butter - diced into small cubes
- 50 g almond - grained into flour
- 2 eggs - whip into homogeneous mass
- Add flour and all the spices into a mixing bowl, and mix everything together.
- Add in the lemon zest, almond flour and sugar.
- Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs.
- Add in the eggs, and form the mix into a dough without kneading it too much. The dough should be more pressed together.
- Store the dough cold in the refrigerator for 1 hour.
- Divide the dough into 4 portion, which is placed on cling film and roll into roll with a diameter of 3 cm.
- Cut each roll into pieces of 2 cm, and roll the pieces into ball shape.
- Cover the baking tray with baking paper.
- Heat up the oven to 200'C.
- Bake the pepper cookies at 200'C for 10-15 minutes, until they are golden in colour.
- Cold down on a rack, before storing the pepper cookies in airtight containers.