Heirloom Peppernuts Recipe
Recipe Description:
I have revised a family heirloom recipe for Peppernuts. This treat has been a Christmas time treat in our family for generations!
Recipe
Instructions:
In one of your large bowels, dissolved the yeast in the warm water.
Add enough flour and stir until it is the consistency of thick gravy.
Add molasses, Sucanat, spices, and the lard all at once. Stir. Don't worry if the lard doesn't mix in. It will later.
Stir in the flour gradually until the dough is the consistency of stiff bread dough.
Cover with plastic wrap. Every time it rises double in bulk, punch it down. Of course, you don't have to get up at night to do this.
Let it ferment this way for 36 - 48 hours.
Then it's time to bake.
Preheat oven to 400 degrees F.
You will need 2 baking sheets or pizza pans or whatever you have that will work for baking cookies.
I use Silpats on mine, but you can use parchment paper or just grease very lightly, only once.
Take small amounts of dough, and using unbleached flour to prevent sticking, roll it into little "snakes" between your hands.
Using a pair of scissors, snip little pieces onto the baking pan, leaving a space in between each one. (Consult my blog for more about the method.)
Bake at 400 degrees F for 10 minutes.
After they cool on the pan for a little while, pour them into a brown paper bag. When they are all finished baking, clip or staple the bag shut and let them dry and become stale for about a month.
It is best to make these about a month before you plan to eat them. When you eat the first one, you might think, "Huh. That's not so great." But you will find that you can't quit!
These are a great favorite in our family.
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