About this recipe:These wonderful Christmas biscuits are also known as pebernødder. They are spiced with cardamom, cinnamon, nutmeg and cloves. If stored in an airtight container, they will last upto 2 weeks.
Makes: 200 biscuits
225g butter, softened
200g caster sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
350g plain flour or as needed
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Preheat oven to 180 C / Gas 4. Lightly grease two to three baking trays.
Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves and salt until well blended. Mix in the flour, 125g at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls and place on prepared baking trays.
Bake in preheated oven until bottom of biscuits are light tan, 10 to 12 minutes. Cool 15 minutes on baking trays. Store in an airtight container.