Peppernuts
Directions
- 1Cream together 225 grams of unsalted butter and 300 grams of brown sugar on medium speed for about 3 minutes until light and fluffy.
- 2Add 2 large eggs one at a time, mixing until fully dissolved into the batter before adding the second egg.
- 3Add 2.5 teaspoons of anise extract, 1.5 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 0.5 teaspoon of ground cardamom, and 0.5 teaspoon of white pepper. Mix until absorbed.
- 4Add 2 teaspoons of baking soda and 0.25 teaspoon of salt.
- 5Add 420 grams of all-purpose flour and mix until it starts coming together. Do not overwork the dough.
- 6Chill the dough for at least 30 minutes to make it easier to work with.
- 7Divide the chilled dough into 16 portions. Roll each portion into a snake shape, about 1/4 inch thick.
- 8Cut the snakes into small, nut-sized pieces and place them on a baking sheet lined with parchment paper, leaving a little space between each piece.
- 9Bake at 350°F for 10-14 minutes, one tray at a time. Let the cookies cool completely before storing in an airtight container at room temperature.
Ingredients
- 225 grams unsalted butter
- 300 grams brown sugar
- 2 eggs
- 2.5 teaspoons anise extract
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon white pepper
- 2 teaspoons baking soda
- 0.25 teaspoon salt
- 420 grams all-purpose flour
Equipment
hand mixerwhiskspatulaknifebaking sheetplastic wrap