Kruidnoten (aka pepernoten)

 The arrival of certain foods on the supermarket shelves often announces the arrival of another holiday or celebration to come. Chocolate eggs mark the beginning of the Easter season, and Vlaggetjesdag is initiated by the catching of the first herring. But nothing prepares us for this month of December, with its Sinterklaas, Christmas and New Year celebrations, like the smell of speculaas from the bakeries and the sight of pepernoten, pepper nuts, at the store.  Pepper nuts show up as early as mid-September, three full months before the good-hearted Saint Nicholas with his Pieten helpers have even set foot on shore. And with it, also appears another event: the yearly, and sometimes heated, discussion on the difference between pepper nuts and spice nuts.

Pepernoten (pepper nuts) and Kruidnoten (spice nuts) are very different from each other: pepernoten are chewy, taai-taai-esque square pieces, whereas kruidnoten are small round, crunchy peppery speculaas-type cookies that the Pieten throw around as treats for the children. Throwing pepernoten is not encouraged!

Until recently, the difference between kruidnoten and pepernoten was clear to everyone. But as the crispy crunchy tenderness of the kruidnoten gained terrain, pepernoten became the new name for kruidnoten. And from then on, it's all been a bit confusing. Even product packaging, marketing and the customers call it pepernoten, except for the purists. And they are very vocal about it! 

When I first wrote an article on this treat for a Dutch magazine, the editor emailed me back and asked whether the recipe I was submitting was for kruidnoten or pepernoten. Good question, and I am glad he asked. I still called them pepernoten, but the recipe was clearly for kruidnoten. 

Anyway....if you choose to share these and call them pepernoten, you'll know soon enough whom of your friends is a peppernut purist. You've been warned!! :-) 

Kruidnoten

1 cup self-rising flour (125 grms)
½ cup brown sugar (85 grms)

2 teaspoons ground cinnamon

1 teaspoon kosher salt
1 teaspoon ground aniseed
½ teaspoon white pepper
½ teaspoon ground ginger

2 tablespoons butter (28 grms), cold and cubed

1 medium egg

Mix the dry ingredients together, then cut the butter into the mix. Give it a quick knead, then add the egg. Knead everything together into a stiff dough. You may have to add a tablespoon or two of water or milk if it's too dry or too stiff. Wrap and rest the dough in the fridge, preferably overnight but at least for a couple of hours to let the flavors blend. 

Divide the dough into three equal pieces, and roll each one into a small log. Cut small pieces of the dough and roll them into a ball, about the size of a small marble. Place them on parchment paper or a silicone mat on a baking sheet and slightly press them down. Because of the self-rising flour they will puff up a bit, as well as spread, so give them a bit of space. If the dough has warmed up because of the rolling or your kitchen temperature, you may want to stick them back in the fridge for about 30 minutes before you bake them. 

Bake the kruidnoten at 375F in about 15 minutes or until nicely browned. They will be soft when you pull them out of the oven but let them cool on a rack so they can harden and crisp up. 

Mix with chocolate coins, and hard candy to make an excellent "throw mix" for the Pieten, or put it in a bowl on the table for people to snack on. 

Makes about 70 peper..eh...kruidnoten ;-)