Traditional Dutch Pepernoten (Peppernuts) | Traditional Dutch Pepernoten are more soft and chewy versus the crunchy pepernoten. Traditionally eaten on Sinterklaas. Great for Thanksgiving/Christmas too. | http://www.cakieshq.com | Step
Traditional Dutch Pepernoten
Traditional Dutch Pepernoten are more soft and chewy versus the crunchy pepernoten (kruidnootjes). Traditionally eaten on Sinterklaas but great for Thanksgiving and Christmas as well.
Traditional Dutch Pepernoten (Peppernuts) | Traditional Dutch Pepernoten are more soft and chewy versus the crunchy pepernoten. Traditionally eaten on Sinterklaas. Great for Thanksgiving/Christmas too. | http://www.cakieshq.com | Step
Traditional Dutch Pepernoten
Traditional Dutch Pepernoten are more soft and chewy versus the crunchy pepernoten (kruidnootjes). Traditionally eaten on Sinterklaas but great for Thanksgiving and Christmas as well.
Servings Prep Time
45peppernuts 10minutes
Cook Time Passive Time
15minutes 60minutes
Servings Prep Time
45peppernuts 10minutes
Cook Time Passive Time
15minutes 60minutes
Ingredients
Instructions
  1. Sift flour, baking powder and salt into a bowl and set aside.
  2. In another bowl mix honey, syrup, egg, Speculaas Spice Mix, aniseed till incorporated.
  3. Add the flour mixture to the honey/syrup mixture and knead into a firm dough.
  4. Form a ball of the dough and wrap in clingfilm. Leave to rest in the fridge for approximately 1 hour.
Pepernoten option 1: Cut into squares
  1. Preheat the oven to 350 °F / 175 °C. Prepare a baking tray with parchment paper.
  2. Take the dough out of the fridge and roll it out into a rectangle that’s roughly 0.4 inch / 1 cm thick.
  3. Cut the dough into even squares.
  4. Place the squares onto your prepared baking tray and bake in the oven for roughly 10-15 minutes. Till golden brown.
Pepernoten option 2: Their classic look
  1. Preheat the oven to 350 °F / 175 °C. Line an oven dish with parchment paper.
  2. Roll the dough into long strips and cut into pieces of 0.3 to 0.6 inches / 1 to 1.5 centimeters.  Add some oil to a bowl and coat all the pieces with oil.
  3. Transfer the coated peppernuts to an oven dish lined with parchment paper. Fill it up, nice and tight in one layer.
  4. Put into the oven and bake for 20 to 30 mins till golden.
  5. Leave to cool. Once cooled you should be able to easily break up the peppernuts into little pieces.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • Dutch pancake syrup is available on Amazon (affiliate link)
  • I have heared that Dutch pancake syrup is similar to treacle/molasses so I guess you could try to substitute it with that but I haven’t tried that myself yet so I cannot guarantee the result will be the same.