Lemon peppernuts with a twist are crispy and delicious.
125g Sugar
125g Soft Butter
1/2 dl (30g) Cream (LF if you need it)
1/2 tsp dry Ginger
1/2 tsp Cinnamon
1/2 tsp Black Pepper, freshly ground
1/2 tsp Cardamom
1 tsp Liquorish powder * optional
One organic Lemon – zest
250g Self-raising flour
Whisk butter and sugar together quickly in a bowl. Stir in whipping cream after.
Stir the dry ingredients, grate the lemon in a separate bowl, and stir this with the wet ingredients.
Combine the mixture until the peppernut dough is firm and easy to assemble.
Roll out the dough into long bars and cut into a suitable size of about one × 1 cm.
The peppernuts are rolled into small round balls and placed close to a baking sheet with baking paper – they rise slightly when baking.
Bake at 200 degrees for about 7-10 minutes – please keep an eye on them because every stove is different. They may need a minute more or less in your oven, and they need to be lightly golden.
Eat & Enjoy!
