Peppernuts

Pepernoten

200 grams / 7 oz self raising flour
pinch salt
150 grams / 5 oz Dutch syrup (stroop)
2 tsp cinnamon powder
1 tsp ground clove
1 tsp ground coriander
1 tsp ground nutmeg
½ tsp ginger powder
pinch of ground anise seed

Preheat the oven to 160ºC/315ºF.

Sift the flour with the salt and spices into a bowl. Make a hollow in the top of the mound and pour in the syrup.

Mix everything from the centre and knead into thick dough. Place in the fridge for an hour.

Roll out the dough to a thickness of about ½ cm / ¼”, and make into small, marble-sized balls, for example by using an apple corer.

Grease a cookie sheet - or use a non-stick one - and put the ‘marbles’ on it. Press them down slightly. Put in the centre of the preheated oven and bake for 15 - 20 minutes, until done and golden brown.

(Ask Sinterklaas to package four or five peppernuts (in the U.K. called gingernuts) in small see-through wrappers or mini lunch bags if his helpers want to throw them into crowds of children or into rooms when making appearances. The packaging allays hygienic concerns and preserves a tradition.)