BRONTE AURELL'S DANISH PEPPERNUTS
Number Of Ingredients 12
Steps:
- Grease and line two baking sheets
- Grind up the spices - I put these into a pestle and mortar to grind up having removed the little seeds of the cardamom first
- Combine the ground spices in a small bowl
- In a separate bowl, cream together the butter and caster sugar until pale and fluffy, using a handheld electric whisk or balloon whisk.
- Add the spice mix and sift in the flour, baking powder and bicarbonate of soda and a pinch of salt.
- Add the cream mix until you have an even dough.
- Wrap in clingfilm and chill in fridge for 30 minutes.
- Preheat oven to 200c/gas mark 6
- Roll the dough into little balls, around 5-6g each. Arrange on the baking sheet.
- The dough will spread only slightly when baked, so you should be able to fit many on each sheet. Should make approx 100.
- Bake for 8 - 10 minutes until golden, and leave to cool on a wire rack, where they will crisp up, store in an air tight container.
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