Bronte Aurells Danish Peppernuts Food

BRONTE AURELL'S DANISH PEPPERNUTS

Bronte Aurell's Danish Peppernuts image

Number Of Ingredients 12

Ingredients

1/2 teaspoon Spice Mix - Ground white pepper
1 teaspoon Mixed Spice
2 teaspoons Ground cinnamon
1 teaspoon Ground cardamon
1/2 teaspoon Ground ginger
1/2 teaspoon Ground cloves
200 grams Biscuit dough - Butter
425 grams Plain Flour
1 tablespoon Baking powder
1 tablespoon Bicarbonate of soda
75 milliliters Double cream
200 grams Caster sugar

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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