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Shortcrust (postej låg)

This is an unsweetened shortcrust that works very well for meat pies such as my game pie and my pork and chicken pie. You need the shortcrust as the lid of the pie and my piecrust recipe for the sides. You can also just use an oven proof dish and add a short crust lid to it. Can be frozen.

 

Pebernødder anno 1731

We have a recipe for the Danish Christmas cookie pebernødder from 1731. Here is both the original Danish recipe, my translation and an unadapted printable version.

Pebernødder, 1731
“Tag et pund Pudder-Sucker, et pund fint Hvedemeel, fem Eg, et Lod Cardemomme, et lod Caneel og Muskatteblomme tilsammen, et half Lod Aniis, lidet Peber, tre Lod Suckat, to Lod Citronskaller og mæng alt dette tilsammen og bag det.”
– En Høy-Fornemme Madames Kaagebog, 1731

In English:

Take one pound (467,7g) of brown sugar, one pound of wheat flour, five eggs, a weight (14,6g) of cinnamon, a weight of mace, half a weight of anise, a bit of pepper, three weights of sugar, two weights of grated lemon zest and mix it all together and bake it.

Pebernødder (peppernuts)

A traditional Danish (and German) Christmas cookie that dates back at least to the renaissance. This is not the old recipe though but the modern one we tend to bake for Christmas in my family. This is a large portion, but you can make a smaller portion if you really want to.

Barley crackers

Crackers baked on a dry skillet or a hot stone next to the campfire. You can also bake them on a pizza stone but they might raise a little in the hot oven.