A gluten free version of the traditional Danish Christmas biscuits called “Pebernødder”.

If you use baker’s ammonia (ammonium carbonate) they’ll get really light and crisp but if you don’t have it in your pantry or know were to get it, you can use baking powder instead. Baker’s ammonia is an ancestor of modern baking powder, which was originally made from the ground antlers of reindeer. It’s still commonly used in Scandinavia and Germany. Only use baker’s ammonia in cookies and pastries that are small enough to allow the ammonia odour to dissipate while baking or it can impart an unpleasant ammonia flavour.

INGREDIENTS

60g Butter, ghee or extra virgin coconut oil

60g Coconut sugar

1 Egg

100g Sorghum flour or other gluten free flour

20g Arrowroot powder or corn starch

1 tsp Coriander powder

1 tsp Cinnamon powder

1/2 tsp Ginger powder

1/4 tsp Ground pepper

1/4 tsp Clove powder

1/2 tsp ammonium carbonate (baker’s ammonia) or baking powder

DIRECTIONS

Set the oven to 170C degrees (340F) and line 2 baking trays.

Mix butter, egg and coconut sugar until the coconut sugar has dissolved.
Add the rest of the ingredients and mix about 10 min.

Leave the dough to cool in the fridge for about 30 minutes.

Roll the dough into long sausage shape until it’s about 1-2cm in diameter, cut the dough for every 1cm with a knife and roll each piece into a ball.

Place the balls unto a lined baking plate and bake it for about 10 minutes depending on the size at 170 C degrees.

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