Round Pepper Nuts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g honey
- 300 g suar
- 3 egg (s)
- 15 g deer horn salt
- 1 teaspoon ground cinnamon
- 1 teaspoon, leveled clove (s), ground
- 1 pinch nutmeg
- 1 pinch coriander, ground
- 1 pinch ginger powder
- 1 pinch allspice, ground
- pinch (s) Cardamom, ground
- 1 teaspoon, heaped pepper, white
- 1 kg flour
- Butter or margarine for the baking sheet
Print Recipe
Pin Recipe Instructions
- Let the honey become thin over a mild heat. Mix the sugar, eggs, deer horn salt and all the spices well with the honey. Gradually stir in the sifted flour first, then knead in.
- Preheat the oven to 150 degrees top and bottom heat.
- Shape the dough into small balls about 2 cm in diameter and place them on the greased baking sheet at a sufficient distance from each other. Bake the pepper nuts on the middle sliding bar for 15-20 minutes until they are golden yellow. Cool on a wire rack.
- Mix powdered sugar with water and coat the pepper nuts with the glaze.
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