Oma’s Peppernuts

October 31, 2018 | Viewpoints | Volume 22 Issue 21
Dave Toews |
Dave Toews’s relatives took the culinary Christmas tradition of peppernuts with them when they left the Netherlands in the 16th century. (Photo by Barb Draper)

This recipe for Pfeffernusse (peppernuts) is from my Oma (grandmother) Maria (Wiebe) Kroeger and my mother Helen. (See more at “Family tradition goes back 500 years.”)

Ingredients
2 cups butter or margarine
2 cups white sugar
2 cups Rogers Golden syrup
1 tsp ginger
2 tsp star anise or aniseed
1 tsp mace
1 tsp ground cloves
8 cups flour
1 tsp baking soda
½ cup buttermilk

Instructions

1. Mix the butter, sugar, syrup and spices in a heavy pot, melt, then boil for 2 minutes. Cool to lukewarm.

2. In a large mixing bowl, add the flour, baking soda and buttermilk. Pour the warm liquid over the buttermilk and dry ingredients. Stir until the dough is thick and firm. Place the dough mixture in the freezer overnight.

3. Warm the dough slightly then roll into long ropes and cut into 3/4 to 1 inch pieces. Place on cookie sheets and bake at 350 F for 8 to 9 minutes.

Recipe corrected Dec. 11, 2018

 

Dave Toews’s relatives took the culinary Christmas tradition of peppernuts with them when they left the Netherlands in the 16th century. (Photo by Barb Draper)

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