Pfefferneuse (Peppernuts) recipe

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Ingredients

1 cup dark corn syrup
½ cup honey
2 cups white sugar
1 cup butter
1 egg
½ cup buttermilk
7 cups all-purpose flour
1 ¼ teaspoons salt
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
1 ½ teaspoons baking soda

Nutrition Info

132.6 calories
carbohydrate: 24.6 g
cholesterol: 11.3 mg
fat: 3.3 g
fiber: 0.4 g
protein: 1.7 g
saturatedFat: 2 g
servingSize: -
sodium: 114 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, cream together the margarine and sugar. Add corn syrup, egg and honey, mix well. Sift together the flour, salt, cinnamon, allspice, cloves, and baking soda, stir into the sugar mixture alternately with the buttermilk. Knead dough, which should be very stiff, by hand for 15 to 30 minutes. Divide dough into 2 pieces, flatten slightly, wrap in plastic, and refrigerate 3 hours or overnight.

  2. Preheat oven to 350 degrees F (175 degrees C). Roll out dough to 1/4 inch thickness and cut into 1 inch squares. Place on an unprepared cookie sheet and bake for 15 to 25 minutes in the preheated oven, or until dry inside.

Recipe Yield

10 dozen

Recipe Note

From old German cookbook...here are the peppernuts made with corn syrup

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