David’s Peppernuts (Papanate)

 

Mix:

·         1 cup room temperature butter

·         1 ½ cups brown sugar

 

Add and mix 2 eggs and 2 Tbsp. corn syrup

Mix in:

·         2 tsp baking soda

·         1 tsp ginger

·         ½ tsp cloves

·         1 tsp anise seed

·         Add ½ tsp black pepper if desired.

 

Add 3 ½ cups flour and mix until it is even throughout.  If you double the recipe, only use 6 cups of flour.)

·         Cover the bowl and refrigerate until cold throughout (3-4 hours).

·         Take the bowl out of the fridge.  Cut out chunks of dough about the size of your fist and roll into log about the diameter of a nickel on a clean, dry countertop. 

o   Do not put flour on the countertop. If the dough starts to stick, refrigerate again until it is cold, and repeat.

·         Place completed logs on a flat tray and cover in saran wrap.  Freeze overnight or until hard.

 

·         Take out one log at a time and cut into disks about 5 mm (less than ¼ inch) thick.  Place the disks on a non-stick cookie sheet and bake at 375F for 7-8 min. 

 

** Peppernuts burn easily and bake differently depending on the thickness of the disks. Watch the first few batches to get the texture and size that you want**