This recipe is from 1703 and is absolutely delicious and crispy, with a caramelized flavor, because of the brown sugar.
The dough can be frozen, just roll it to long sausages and pack them individually before freezing them. Then the dough is cut into hazelnut sized pieces and baked, straight from the freezer.
PEPPERNUTS ANNO 1703
200 G DARK MOLASSES SUGAR
200 G FLOUR
2 M/L EGGS
1/4 TSP. GROUND CARDAMOM
1/4 TSP. GROUND STAR ANISE
1 PINCH OF PEPPER
1/4 TSP. GROUND CINNAMON
15 G SUCCADE
ZEST OF 1/2 LEMON
Mix all the ingredients in a bowl till the form a dough.
Place the dough on the fridge for at least one hour.
Preheat the oven to 200 degrees celsius.
Roll the peppernuts of the dough with flour on your hands, to keep it from sticking, and place them on a baking sheet lined with baking paper.
Bake them for 8-10 minutes or until they are pretty golden brown at the bottom.