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  • Recipe:

    Heirloom Peppernuts Recipe

    Heirloom Peppernuts
  • Prep Time:
  • Cook Time:
  • 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.



    Comments and Reviews

  • I cannot wait to try these! My family makes a similar "pepper cookie", but it does not call for yeast and has chocolate in it. I love that these have a long ferment. The recipe could probably easily be converted to use a sourdough starter, I'll bet. Reply
  • loves2spin says:
    Wonderful! I have made these for years with white flour and sugar, but decided to try it this way. Yummy. My blog recipe is 4 times this big and takes 4 hours to do the baking. A lot of people might not want to do that, so I cut it down this time when I tried it. I am happy that I've been able to come up with a healthy version. Let me know how it turns out for you, please! Reply
  • dboskma says:
    Wow, this recipe sounds like the traditional Dutch St. Nicolas pepernoten recipe. We make them for 5 December when St. Nicolas is celebrated. I would have several others as well, but alas I do not live in the USA. Hopefully soon internationally the program will work as well. Reply
    • loves2spin says:
      How exciting! I have a little book of recipes for peppernuts. This recipe is my family's, but in that book there are several others and it mentions that these are traditional in a few countries. And yes, it says that in Holland they are called pepernoten! :) Thank you for your comment. It made me smile. Reply
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