pebern-dder Danish traditional small biscuits

　　Pebernødder - literally translated into English as Pepper nutsIt is the first Christmas cookie to appear in Denmark.to pepper means to season, and is called nuts because there was no baking soda or baking powder in the early days, so the finished product is as hard as a nut Now with the addition of baking powder and baking soda, Pebernødder is no longer as hard as nuts but crispy and has a slightly spicy taste with white pepper.Every year before the month of Christmas, all the supermarkets have already sold Pebernødder, but baking Pebernødder with the family, especially the little friends, is always one of the Christmas activities, just like in northern China, every year on New Year's Eve, the family works together to make dumplings, everyone gathers together, it's fun.What are you waiting for, let's feel it!

WHAT YOU NEED

Ingredients

250 grams of low-fat flour
125 grams of butter
125 grams of white sugar
1/2 teaspoon of salt
1/2 teaspoon of parsley powder
1/2 teaspoon of cinnamon powder
White beans (cardamom is not meat beans) 1/2 teaspoon
1/2 teaspoon of flour
1/2 teaspoon of white pepper powder
1/2 teaspoon of baking soda
1/2 teaspoon of powder
1/2 teaspoon of vanilla powder
One egg.

How TO MADE pebern-dder Danish traditional small biscuits

1. All dry material mixed through the sieve (except sugar)

2. Butter and sugar at room temperature

3. After returning to room temperature, the eggs are scattered and gradually added to the butter, gradually cooked to avoid separation of oil and water.

4. Pre-screened dry material added to the mixture

5. Stopping after stirring until there is no dry powder, do not over-squeeze to avoid affecting the taste.

6. Wrap in a preservative film and refrigerate for 1 hour.

7. After an hour, take it out, divide it into four parts, each part is rubbed into about a thin finger, cut with a knife into the size of the first joint of the index finger (common enough haha), roll round.

8. Put it on a pan with baking paper, be sure to pay attention to the distance from the oven 200 degrees, the middle layer 8-10 minutes, the temperament of each oven is different, please observe the color situation at any time.

9. Take it out to dry and enjoy it - please keep it in a sealed container.

Handy cooking tips

　　1. use white beans (cardamom is not meat beans) 2. molding is completely a patience-testing process, everyone must be mentally prepared 3. take the eggs out of the refrigerator in advance and restore them to room temperature, this effectively avoids oil and water separation