I posted the other day about our Christmas tradition of making pabernødder, but I failed to post the recipe I use. You’ve complained, and rightly so. So, without further ado …
- 250g butter
- 2 1/4 dl sugar
- 1 tbsp treacle (or syrup)
- 1 egg
- 2 tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp clove
- black pepper to taste
- 375g flour
(EDIT (2016): You may find the result too heavy with real butter. In Denmark we can buy margarine made for baking. I find I like the result better using that, especially margarine of the brand “Oma”).
Whip sugar and butter thoroughly. Beat egg into mix (if you’re doubling up the recipe, beat one egg into mix at a time). Add baking soda, spices, flour. Put dough in fridge for a bit – it’s easier to work with when below room temperature. Take a small portion of dough, roll gently to form a bar, 1-2 cm thick. Cut into even pieces, again 1-2 cm. Distribute pieces evenly on pan. Do not worry about shape, they melt while baking and get a roundish shape. Bake for about 15 mins at 150 degC, on a high shelf in the oven. The cookies must darken to light brown. Take from oven and remove from pan to cool; they are a bit soft when taken from the oven, but turn crispy as they cool. Now repeat with as many pans as you have dough for.
I use three times the amount above for the portion show in the previous blog entry.
Of course, being traditional cookies, there’s about as many recipes as there are Danes. My mum had another but mostly bought pebernødder so I have little experience with hers. My mother in law use one that result in pebernødder that are smaller, lighter, and much harder. The one I use my wife picked up during university days from our friend Søren, who had it from his mother. It right away became the house favourite; by now we’ve been using it for 20+ year. Tip-of-the-hat to Søren’s mother.