Peppernøtter dough is stirred from syrup, cream, baking soda, ginger, lemon oil and brown sugar, with melted butter and flour added alternately. The dough is left to rest from the day before. From Erken's Stor kokebok (1949), p. 660.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 660 (falt i det fri)
Peppernøtter belong to the Christmas baking in the book. The recipe is titled 'the world's best', and the text stresses that the dough should rest until the next day.
Mix the syrup base
Stir the syrup, cream and baking soda together. Add the ginger, lemon oil and brown sugar.
Add butter and flour
Stir in the melted butter and the flour alternately.
Rest the dough
The dough should be made the day before it is to be used.
1½ dessert spoons of ginger are converted to about 3 tsp. The recipe gives no baking time or temperature, and none has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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