But the real fun comes not just in eating these little crunchies, but in making them yourself. For many years I was a volunteer at school helping youngsters measure out and make their own treats. As requested by a former ex-pat who got addicted to these yummies, I share here a recipe for Pepernoten. But my peronal favorite is not the traditional peppernoten, but the spicier, sweeter Kruidenoten which I already blogged about. And when you are tired of the cookies, but have a lot of leftovers still to use, there is the ever popular Kruidenoten Tiramisu that I also included!
- 110 GRAM/4 OZ. SELF RAISING FLOUR
- 60 GRAM/2 OZ. BUTTER
- 50 GRAM/2 OZ. BROWN SUGAR
- 25 GRAM/1 OZ PANCAKE SYRUP
- 1 TBSP Kruidenoten Spices *
Pepernoten are the original Sinterklaas-related cookies, though they have been replaced by Kruidenoten in popularity. They look the similar but taste blander. Kruidnoten are crispy like Speculaas, whereas pepernoten have more or less the same consistency as gingerbread.
- 30 GRAMS/1 OZ. CINNAMON
- 5 GRAMS/1 TSP GROUND CARDAMOM SEEDS
- 10 GRAMS/ 2 TSP GROUND GINGER
- 10 GRAMS/2 TSP NUTMEG
- 5 GRAMS/1 TSP WHITE PEPPER
- 5 GRAMS/1 TSP ANIS SEED
- 5 GRAMS/1 TSP CORIANDER SEED
- 10 GRAMS/2 TSP GROUND CLOVES