Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Peppernøtter II

Peppernøtter II (spiced Norwegian Christmas cookies) from Erken 1914: clarified melted butter kneaded together with 250 g sugar, 1½ dl cream, about ½ kg flour, potash, cloves, pepper, and 60 g ground almonds. Set as nuts or rolled and cut on the diagonal, baked light.

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

Be the first to rate

About the dish

A second variant of peppernøtter on the same page. Here the butter is melted and clarified first, and the dough can either be set as small nuts or rolled out and cut on the diagonal.

How to make it

  1. 1

    Clarify the butter

    Melt the butter and clarify it, so it becomes clear and free of foam.

  2. 2

    Knead the dough

    Knead everything together into a supple dough.

  3. 3

    Form

    Set the dough as small nuts on a greased or parchment-lined baking sheet, or roll it out finger-thick and cut it diagonally into small pieces.

  4. 4

    Bake

    Bake the cookies light at 180 °C (355 °F) for about 10 minutes.

Changes from the original

Measurements modernized. The flour amount was unclear in the OCR and has been set to ½ kg, which matches the butter and cream amounts. Potash (potassium carbonate) can be replaced with baker's ammonia or baking powder. Baking time and temperature have been added.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 567) → 1949 (korrekturlest, s. 660)~42% av teksten endretfjernetlagt til
250 gr. sukker 250 gr. smør 1 1/2 iy 2 del. fløte 1/2 y 2 kg. hvetemel 1 teske potaske teskje pottaske 1 teske — nellik 1 teske — pepper 60 gr. skoldede, skåldede, finstøtte mandler. Smelt smørret smøret og klar det. Alt eltes sammen til deig. Sættes Settes som nøtter paa på smurt plate eller trilles ut fingertyk fingertykk og skjæres over paa skråa på skrå i smaa små stykker. Stekes lyse.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is potash, and can I substitute it?
Potash (potassium carbonate) was the usual leavening agent in 1914 and gives the peppernøtter their crispness. You can use 1 tsp baker's ammonia or baking powder as a modern substitute, but the texture will be a little different.
How do I form the peppernøtter?
Either you set small nut-sized lumps of the dough on a greased sheet, or you roll the dough out finger-thick and cut it diagonally into small pieces.
How dark should they be baked?
The recipe says they should be baked light – that is, only until they are just barely golden, not brown.
Which spices are used?
1 teaspoon cloves and 1 teaspoon pepper, in addition to 60 g blanched, finely ground almonds in the dough.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!