Brown peppernøtter (spiced Norwegian Christmas cookies) from Erken 1914: 1 kg syrup, 1 kg sugar, 250 g butter, 1¼ dl cream, crushed star anise, pepper, and baking soda brought to a boil; 2 kg flour worked into the hot dough. Shaped as nuts and baked brown. The dough is hard and can be warmed as you work.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 567 (falt i det fri)
The brown variant of peppernøtter, a large Christmas-baking recipe in which syrup, sugar, butter, and spices are boiled up before the flour is worked in. Erken herself notes that the dough becomes hard and can be warmed as you go.
Bring to a boil
Bring the syrup, sugar, butter, cream, spices, and baking soda to a boil in a large pot.
Work in the flour
Add the flour to the hot mixture and work everything well together. The dough becomes very hard.
Form the nuts
Set the dough as small nuts on a greased or parchment-lined baking sheet. The dough can be warmed a little as you go, so it is easier to work with.
Bake
Bake the peppernøtter brown at 180 °C (355 °F) for about 10 minutes. They turn out good, but hard.
Measurements modernized (gr.→g, del.→dl, teaspoon→tsp). Star anise is assumed to be crushed. Baking time and temperature have been added as guidance.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Smør
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