Pepernoten - Dutch tiny cookies

Preparation – 10 minutes + waiting time

Combine flour with a pinch of salt, speculaaskruiden and anise in a medium-sized bowl. Add honey and an egg in the large bowl and gradually add the flour mixture.

Knead until you've reached a smooth dough and wrap with cling film and wait at least 2 hours. The longer it will rest, the tastier it will be.  

Finishing the pepernoten – 20 minutes

Pre-heat the oven to 170 degrees celsius or 340 degrees fahrenheit. Divide the dough into 6 equal parts, dust your work surface with a little bit of flour and roll each part into a thin roll.  

Divide each roll into small pieces and place them on top of each other in the spring form lined with parchment paper. Bake the pepernoten for about 10 minutes, they should be golden brown but still soft.

Let them cool off and tear them all apart. Enjoy!