Recipes · Danish · Bakery
Pebernødder (Danish Spiced Christmas Cookies)
One serving has 223 kcal and 3 g protein. Ready in 100 minutes.
- Preparation: 80 min
- Cooking: 20 min
- Makes: 1 serving (51.4 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 21 g Flour, all-purpose
- 10.5 g Butter, unsalted, soft
- 10.5 g Sugar
- 8.5 g Cream, whipping
- 0.17 g Cardamom, ground
- 0.2 g Cinnamon, ground
- 0.15 g Ginger, ground
- 0.08 g White pepper, ground
- 0.3 g Baking soda (or hjortetakssalt)
Method
- This makes one serving of about 15 small cookies; pebernødder are made in a big batch, so multiply everything by 12 or more for the season.
- Beat the soft butter with the sugar until pale, then stir in the cream.
- Mix the flour with the cardamom, cinnamon, ginger, white pepper and baking soda (or hjortetakssalt, the baker’s ammonia Danish bakers use) and work it in quickly to a smooth, firm dough. Wrap it and leave it in the fridge for at least 1 hour, or overnight.
- Heat the oven to 200°C and line baking trays with baking paper.
- Roll the dough into ropes about 1 cm thick, cut them into pieces about 1 cm long and roll each piece into a small ball. Set them on the trays, a little apart.
- Bake for 8-10 minutes, until golden brown underneath and at the edges.
- Leave them to cool on the tray; they turn crisp as they cool. Keep them in a tin. Unlike German Pfeffernüsse they have no honey and no icing: in Denmark they are baked in early December and handed round by the bowlful.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 223 kcal | 11% |
| Carbohydrates | 27.2 g | |
| Water | 9.2 mL | |
| Fiber | 0.76 g | 3% |
| Protein | 2.5 g | 5% |
| Tryptophan | 0.03 g | |
| Threonine | 0.07 g | |
| Isoleucine | 0.09 g | |
| Leucine | 0.18 g | |
| Lysine | 0.07 g | |
| Methionine | 0.05 g | |
| Cystine | 0.05 g | |
| Phenylalanine | 0.13 g | |
| Tyrosine | 0.08 g | |
| Valine | 0.11 g | |
| Histidine | 0.06 g | |
| Fat | 11.8 g | |
| Monounsaturated | 3.3 g | |
| Polyunsaturated | 0.54 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.39 g | |
| Saturated | 7.3 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 32.2 mg | |
| Calcium | 14.4 mg | 1% |
| Copper | 0.04 mg | 4% |
| Iron | 1.1 mg | 6% |
| Magnesium | 6.3 mg | 2% |
| Manganese | 0.28 mg | 16% |
| Phosphorus | 30.9 mg | 4% |
| Potassium | 38.1 mg | 1% |
| Selenium | 7.6 µg | 14% |
| Sodium | 86.2 mg | |
| Zinc | 0.2 mg | 3% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.13 mg | 12% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.15 mg | 3% |
| Pyridoxine (vitamin B6) | 0.01 mg | 1% |
| Folate (vitamin B9) | 39.1 µg | 10% |
| Cobalamin (vitamin B12) | 0.03 µg | 1% |
| Choline | 3.5 mg | 1% |
| Vitamin A | 107 µg | 15% |
| Vitamin C | 0.11 mg | 0% |
| Vitamin D (D2 + D3) | 5.4 IU | 1% |
| Vitamin E | 0.37 mg | 2% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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