Summary

Ingredients

• 300 g honey
• 125 g suar
• 125 g butter or mararine
• 0.5 teaspoon ½ clove (s), ground
• 0.5 teaspoon ½ allspice
• 2 teaspoons ground cinnamon
• 525 g flour, 550
• 150 g walnuts, round
• 15 g potash
• 4 tablespoon rum
• 1 egg (s)
• 150 g powdered suar
• 1 tablespoon lemon juice

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Instructions

1. Dissolve honey, sugar and butter while stirring until the sugar is dissolved. Let cool down lukewarm while stirring occasionally.
2. Mix the cloves, allspice, cinnamon, 500g flour and walnuts in a bowl. Mix the potash and rum. Knead the honey, flour mixture, egg and potash into a firm dough. Scatter the remaining flour on top and cover with cling film. Let stand at room temperature for at least a week.
3. Knead the dough again vigorously and remove walnut-sized pieces from it. Roll into balls and place 4 cm apart on a baking sheet lined with baking paper. Bake at 175 ° C (gas level 2) for 12-15 minutes.
4. After baking: Mix the icing sugar and lemon juice into a smooth glaze. Put this in a freezer bag and cut off a small corner. Inject the pepper nuts in thin strips and let them dry.