How much dough does the recipe make?

The recipe uses 1/2 kg butter, 1/2 kg sugar, and 1 kg flour, and makes about 80 peppernøtter. The total time is around 70 minutes.

3 teaspoons ginger, 2 teaspoons cinnamon, 2 teaspoons pepper, and 1 teaspoon cardamom. In addition, 1 teaspoon baking powder and 2 teaspoons baking soda.

How should the baking soda and baking powder be added?

The baking soda is dissolved in a little cream (from the 2 deciliters) and stirred in, while the baking powder is mixed into the flour before it is worked into the dough.

How are they formed and baked?

The dough is worked well together, rolled into round balls, and baked until light golden brown.

Peppernøtter I

Name: Peppernøtter I
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 80 servings
Cuisine: Norwegian
Ingredients: 500 g butter (amount unclear in the source, interpreted as ½ kg); 500 g sugar (amount unclear in the source, interpreted as ½ kg); 2 dl cream; 3 tsp ginger (ground); 2 tsp cinnamon; 2 tsp pepper (ground); 1 tsp cardamom (ground); 1 tsp baking powder (mixed into the flour); 2 tsp baking soda (dissolved in a little cream); 1 kg all-purpose flour

Peppernøtter I (spiced Norwegian Christmas cookies) from Erken 1914: ½ kg butter and ½ kg sugar creamed white with 2 dl cream, ginger, cinnamon, pepper, cardamom, baking soda, and baking powder, plus 1 kg flour. Rolled into small balls and baked light golden brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 567 (falt i det fri)

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About the dish

One of several pepper-nut recipes on the same page in the Baking chapter. Peppernøtter were a fixed part of Norwegian Christmas baking, and Erken gives both light and brown variants.

How to make it

1
Cream butter and sugar
Cream the butter and sugar white and airy.
2
Cream and spices
Add the cream and the spices. Dissolve the baking soda in a little of the cream and stir it in.
3
Flour
Mix the baking powder well into the flour and work the flour into the batter to a well-blended dough.
4
Roll balls
Roll the dough into small round balls and place them on a parchment-lined baking sheet.
5
Bake
Bake the peppernøtter light golden brown at 180 °C (355 °F) for about 10–12 minutes.

Changes from the original

Measurements modernized (gr.→g, del.→dl, teaspoon→tsp). The amount of butter and sugar had no fraction in the OCR; set to ½ kg each, which matches 1 kg flour. Baking temperature and time have been added.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 567) → 1949 (korrekturlest, s. 660)~34% av teksten endretfjernetlagt til

~~1/2~~ y 2 kg. smør ~~1/2~~ y 2 kg. sukker 2 ~~del.~~ dd. fløte 3 ~~teskeer~~ teskjeer ingefær 2 — kanel 2 — pepper ~~1 teske~~ i teskje kardemomme 1 — bakepulver 2 ~~teskeer~~ teskjeer natron 1 kg. hvetemel. Smør og sukker røres hvitt, ~~tilsættes~~ tilsettes fløten og ~~krydderierne,~~ krydderi ene, natronen, opløst i litt fløte, og bakepulveret, utrørt i melet. Alt arbeides ~~rigtig~~ riktig godt sammen, trilles til runde kuler, som stekes lyse ~~gulbrune.~~ gul brune.

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Frequently asked questions

How much dough does the recipe make?: The recipe uses 1/2 kg butter, 1/2 kg sugar, and 1 kg flour, and makes about 80 peppernøtter. The total time is around 70 minutes.
Which spices go in?: 3 teaspoons ginger, 2 teaspoons cinnamon, 2 teaspoons pepper, and 1 teaspoon cardamom. In addition, 1 teaspoon baking powder and 2 teaspoons baking soda.
How should the baking soda and baking powder be added?: The baking soda is dissolved in a little cream (from the 2 deciliters) and stirred in, while the baking powder is mixed into the flour before it is worked into the dough.
How are they formed and baked?: The dough is worked well together, rolled into round balls, and baked until light golden brown.

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