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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 567)~83% of the text changedremovedadded
250 g sukker. gr. sukker 250 g gr. smør (smeltes og klares). 1,5 dl fløte. 500 g 1 1/2 del. fløte 1/2 kg. hvetemel (mengden utydelig i kilden, tolket som ½ kg). 1 ts teske potaske (kan erstattes med hjortetakksalt eller bakepulver). 1 ts teske nellik (malt). 1 ts teske pepper (malt). 60 g mandler (skåldede og finstøtte). gr. skoldede, finstøtte mandler. Smelt smøret smørret og klar det, så det blir blankt og uten skum.. Elt alt det. Alt eltes sammen til en smidig deig.. Sett deigen deig. Sættes som små nøtter på paa smurt eller bakepapirkledd stekebrett, plate eller trill den trilles ut fingertykk fingertyk og skjær den på skrå i små stykker.. Stek kakene lyse ved 180 °C skjæres over paa skråa i ca. 10 minutter. smaa stykker. Stekes lyse.

Note on Modernised

Mål modernisert. Melmengden var utydelig i OCR-en og er satt til ½ kg, som passer til smør- og fløtemengden. Potaske (kaliumkarbonat) kan erstattes med hjortetakksalt eller bakepulver. Steketid og -temperatur er lagt til.

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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.

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