Danish Shortbread Biscuits

Danish Shortbread Biscuits


22 people made this

These delicious Danish shortbread biscuits (pebernodder) are somewhat time consuming to make, but worth it. Stored in an airtight container they will last two weeks.

Milk Teeth

Serves: 200 

  • 250g butter, softened
  • 1 cup (220g) white sugar
  • 2 eggs
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 2 3/4 cups (350g) plain flour, or as needed

Preparation:20min  ›  Cook:10min  ›  Extra time:15min cooling  ›  Ready in:45min 

  1. Preheat oven to 180 degrees C. Lightly grease two to three baking trays.
  2. Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves and salt until well blended.
  3. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking trays.
  4. Bake in preheated oven until bottom of biscuits are light tan, 10 to 12 minutes. Cool 15 minutes on baking trays. Store in an airtight container.

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