"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Traditional Pepernoten Recipe -- Dutch Honey-Anise Sinterklaas Cookies Recipe

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This recipe for Traditional Pepernoten Recipe -- Dutch Honey-Anise Sinterklaas Cookies, by , is from Mom's Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup honey
1/4 cup water
1/2 cup bruine basterdsuiker (see note below)
3 1/3 cup rye flour
1/2 teaspoon salt
Sunflower oil (to grease)
1 1/2 tablespoons ground aniseed
1 tablespoon baking powder (sifted)

Directions:
Directions:
In a saucepan, heat the honey with 2 3/4 tablespoons of the water and the sugar until the mixture reaches 194 F on a candy thermometer. Remove the saucepan from the heat and mix in the rye flour and salt using a hand mixer with a dough hook attachment (or pour the mixture into the bowl of a stand mixer with a dough hook attachment and knead the dough that way). Knead the dough thoroughly. Grease some plastic wrap with sunflower oil and cover the dough with the plastic wrap. Allow the dough to rest for one day at room temperature.

The next day, preheat the oven to 340 F. Add the ground anise, the remaining 1 1/3 tablespoons of water and the baking powder and knead well. Rub a little of the sunflower oil into your hands and roll little balls, roughly the size of a marble. Place the balls into a round spring form cake tin. The cake tin may be densely packed, it doesn't matter if the pepernoten touch each other.

Bake the pepernoten for 20 minutes in the preheated oven until golden brown. When you lightly press down on the cookies, they should bounce back a little. Take the tin from the oven, invert over a dish and separate the pepernoten. Allow to cool and keep in an airtight container.

Number Of Servings:
Number Of Servings:
45
Preparation Time:
Preparation Time:
50 min
Personal Notes:
Personal Notes:
Tips
Basterdsuiker is a typical Dutch product and cannot be substituted easily. It is manufactured by adding invert sugar and other ingredients to fine white refined sugar. This mixture helps to achieve certain textural structures and keeps baked goods moist. There are three varieties, white, brown and dark brown, called witte basterdsuiker, (licht)bruine basterdsuiker or gele basterdsuiker and donkerbruine basterdsuiker. It is widely available at Dutch supermarkets and from some Dutch groceries on the internet.
Pepernoten should be baked in a spring form tin so that the edges don't bake too quickly or they will get too hard.
Because ground anise loses its flavor quickly, we advise buying this spice whole and crushing them just before you need them. Use a spice grinder, a mortar and pestle or place the spices in a bag and bash with a rolling pin. Sieve and use only the fine powder in this recipe.

 

 

 

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