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Pepernoten

Tiny, spice-scented Dutch cookies made with rye flour, dark brown sugar and speculaas spices, baked hard and eaten by the handful around Sinterklaas.

SnacksMains
92 min70 prep · 22 cookEasy675 kcalper serving
Pepernoten

Instructions

  1. In a bowl, whisk together 70 g plain flour, 30 g rye flour, 40 g dark brown soft sugar, 1.5 tsp speculaas spice mix, 0.5 tsp baking powder and 1 pinch fine salt, breaking up any lumps of sugar with your fingertips so the spice is evenly distributed.
  2. Add 20 g cold diced unsalted butter and rub it into the dry mix with your fingertips until it looks like damp sand with no visible butter flecks.
  3. Pour in 1 tbsp whole milk and bring the mixture together, kneading for 2-3 minutes on the work surface until you have a stiff, smooth, slightly tacky dough. Add milk only a few drops at a time if it refuses to come together, the dough should be firm, not soft.

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Per serving

675kcal
12gprotein
116gcarbs
19gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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