Dutch Pepernoten
Ingredients
- 250 gRye flour
- 150 gHoney
- 1 tspAnise seeds (ground)
- 1 tspCinnamon ground (ground)
- 0.5 tspClove (ground)
- 0.2 tspWhite pepper ground (ground)
- 0.5 tspBaking soda
- 30 mlWater
Method
Small, uneven brown biscuits with soft, slightly sticky centres. Rye gives the dough its dense bite; honey rounds it out, while anise and warm spices perfume the crumb.
- 1
Heat the oven to 170°C / 340°F. Line a baking tray with parchment paper.
- 2
Put the honey and water in a small saucepan. Warm over low heat, stirring until the honey loosens; take it off the heat before it boils.
- 3
In a mixing bowl, combine the rye flour, anise, cinnamon, cloves, white pepper and baking soda. Mix thoroughly so the spices are evenly distributed.
- 4
Pour the warm honey mixture over the dry ingredients. Stir with a spatula, then bring the dough together by hand until firm and even. Cover and leave to rest for 30 minutes.
- 5
Pinch off small pieces of dough, shape them into uneven balls and space them slightly apart on the tray. Bake at 170°C / 340°F for 15–20 minutes. Cool on the tray; the centres should remain soft and slightly sticky.
Frequently asked questions
How do you get this dish right?
- Do not let the honey boil; gentle heat loosens it without cooking it or making the dough stiff.
- Stop mixing as soon as the dough comes together; extended kneading makes the baked biscuits denser.
- Take them out once the surface has set, even if the centre still feels soft; it firms as it cools.
How long does this dish keep?
Store in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.
