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The world's best pepper nuts (peppernøtter)

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)

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About the dish

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.

How to make it

  1. 1

    Mix the syrup base

    Stir the syrup, cream and baking soda together. Add the ginger, lemon oil and brown sugar.

  2. 2

    Add butter and flour

    Stir in the melted butter and the flour alternately.

  3. 3

    Rest the dough

    The dough should be made the day before it is to be used.

Changes from the original

1½ dessert spoons of ginger are converted to about 3 tsp. The recipe gives no baking time or temperature, and none has 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.

From1949Modernised
To1949Modernised
1949 (proofread, p. 660) → Modernised~75% of the text changedremovedadded
125 gr. g smør (smeltet). 250 gr. farin g farin. 1 dcl. sirup dl sirup. 1 dcl. fløte dl fløte. 375 gr. mel g hvetemel. 5 gr. sitronolje 1½ dessertskje g sitronolje. 3 ts ingefær ¾ teskje (1½ dessertskje). 0,75 ts natron. Sirup, Rør sirup, fløte og natron røres sammen, tilsettes sammen. Tilsett ingefær, sitronolje og farin. Det farin.. Rør i det smeltede smør smøret og mel røres i vekselvis. melet vekselvis.. Deigen bør settes til hvile dagen før. før den skal brukes.

Note on Modernised

1½ dessertskje ingefær er omregnet til ca. 3 ts. Oppskriften oppgir ikke steketid eller temperatur, og ingen er lagt til.

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Frequently asked questions

How long should the dough rest?
The recipe says the dough should be made the day before.
Why is there nothing about baking?
The text in the book ends with the advice on resting the dough and gives no baking time or temperature.
How many does it make?
The yield is set at about 40 as an estimate; the text gives no number.

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