Brown pepper nuts

Ingredients for 1 servings:

• 1,000 g wheat flour
• 15 g potash
• 45 g gingerbread spice
• 1 tbsp white pepper, finely ground
• 1 tbsp salt
• 350 g sugar
• 250 ml beet syrup
• 300 g butter, mildly soured
• 125 g lard
• 200 ml sweet cream

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Once you have one in your mouth, you can’t stop.

Combine the flour, potash, gingerbread spice, salt, and pepper in a bowl and mix lightly. Caramelize the sugar in a saucepan. Add the sugar beet syrup, butter, lard, and cream and melt the butter and lard over low heat, but do not let the mixture boil. Once the mixture has cooled slightly, stir it into the flour and spice mixture using a food processor. The dough should be evenly heavy and homogenous. Using cling film, form small rolls from the still-lukewarm dough. The rolls should have a diameter of approximately 40 mm. Place in the refrigerator. After about 12 hours, remove the rolls one by one from the refrigerator, remove the film, and cut them into slices approximately 5 mm thick. Place them on a baking sheet lined with baking paper and bake at 175°C for approximately 15-20 minutes until crispy brown. Once cooled, store the baked cookies in a closed, dry container. Tip: The raw dough rolls will keep for about 4 weeks in the refrigerator.