Pepernoten (Dutch Honey-Anise Sinterklaas Cookies) Recipe
Aniseed and honey-flavored cookies can be found in every Dutch supermarket and bakery in the months preceding St. Nicholas Eve on December 5.
- Serves: 15 persons
- ½cup honey
- ¼cup water
- ½cup bruine basterdsuiker (see note below)
- 3 ⅓cup rye flour
- ½teaspoon kosher salt
- Sunflower oil
- 1 ½tablespoons ground aniseed
- 1tablespoon baking powder, sifted
Step 1Gather the ingredients.
Step 2In a saucepan, heat honey with 2 3/4 tablespoons of the water and the sugar until mixture reaches 194 F on a candy thermometer.
Step 3Remove saucepan from heat and mix in rye flour and salt using a hand mixer with a dough hook attachment (or pour mixture into bowl of a stand mixer with a dough hook attachment and knead dough that way).
Step 4Knead dough thoroughly. Grease some plastic wrap with sunflower oil and cover dough with plastic wrap. Allow dough to rest for one day at room temperature.
Step 5The next day, preheat oven to 340 F. Add ground anise, remaining 1 1/3 tablespoons water, and baking powder to dough. Knead well.
Step 6Rub a little sunflower oil into your hands and roll little balls, roughly the size of a marble.
Step 7Place 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.
Step 8Bake pepernoten for 20 minutes, until golden brown. When you lightly press down on the cookies, they should bounce back a little.
Step 9Take tin from oven, invert over a dish, and separate pepernoten . Allow to cool and keep in an airtight container.