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Ingredients
| dark corn syrup: 1 cup |
| honey: 1/2 cup |
| granulated sugar: 2 cups |
| salted butter: 1 cup |
| eggs: 1 |
| buttermilk: 1/2 cup |
| all-purpose flour (unsifted): 7 cups |
| salt: 1 1/4 tsp |
| allspice: 1 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground cloves: 1/2 tsp |
| baking soda: 1 1/2 tsp |
Pfefferneuse (Peppernuts)
Credit: AllRecipes
User rating:
"From old German cookbook...here are the peppernuts made with corn syrup"
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Prep Time
min -
Cook Time
min -
Servings
60 serving(s)
Tags
Directions
- 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.
- 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.