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Knead all ingredients together with your hands (or possibly with a mixer with dough hooks). As soon as you can form a ball, the dough is ready.
Wrap the dough in cling film and let it rest in the fridge for 30 minutes. You can also skip this step, but then your gingerbread nuts will be more grainy and less crispy.
Preheat the oven to 180 degrees.
Line a baking tray with baking paper and take the dough out of the refrigerator.
Roll the dough into very small marbles (maximum diameter of 1 centimeter) and place them on the baking sheet. You do not need to flatten them.
The gingerbread nuts will grow much larger during baking, so leave enough space between the gingerbread nuts.
Bake the gingerbread nuts for 15-20 minutes. We bake about 120 gingerbread nuts in 2 times in the oven. Let the gingerbread nuts cool completely (and therefore harden) before eating them or storing them in an airtight cookie jar.
If desired, make vegan chocolate pepper nuts by melting vegan chocolate in a bain-marie in a pan and dipping the hardened pepper nuts in the chocolate.
Tips
*you can easily make self-raising flour with flour and baking powder. Use 250 grams of flour and half a sachet of baking powder (1 whole sachet is 15 grams).
Variation tips
Try adding another ingredient to your dough:
Finely chopped nuts
Coconut flakes
Orange zest and/or dried fruit
Vegan chocolate sprinkles
Vanilla extract
Hide a raisin or other surprise in the gingerbread nuts
Are you making chocolate gingerbread? Sprinkle them with a little cocoa before they have completely cooled, that's how you make truffle gingerbread!
Or replace ingredients:
Replace (half of) the milk/water with espresso or coffee
Replace butter with coconut oil
Replace self-raising flour with spelt flour (or gluten-free mix) and half a sachet of baking powder
Replace dark brown sugar with coconut blossom sugar