As soon as the days get shorter and the first Sinterklaas songs are heard, they appear again in every supermarket: pepernoten. Or… are they actually kruidnoten? Many people confuse the two. In this blog we dive into the history of pepernoten, explain the difference between pepernoten and kruidnoten, and share a delicious recipe to bake kruidnoten yourself.
Help yourself to a handful while you read on with appetite.
The origin of pepernoten
Pepernoten are small, chewy cookies about the size of a large marble. Originally they were square and resembled pieces of ontbijtkoek in texture. They were made from rye flour, honey and anise, supplemented with spices such as cardamom, cinnamon, ginger and coriander seed. Remarkably, there is no pepper in pepernoten.
In the 17th century spices were imported from the Dutch East Indies. Whatever was available on the ship was used. This produced a spicy, sturdy biscuit that was eaten during Sinterklaas. At the time they were called peperneuten or peperbollen and were mainly eaten by adult men, often with a beer alongside.
As early as the 16th century sweets were handed out to (well-behaved) children around Sinterklaas. Pepernoten even appear on old paintings. The earliest mention dates from 1640 in a Groningen proclamation about the founding of a bakers' guild. Kruidkoek, of which pepernoten may be a cut-off piece, already existed in 1615.
The real, old-fashioned pepernoot is therefore square, chewy and slightly anise-flavored.
What is the difference between pepernoten and kruidnoten?
In common parlance kruidnoten are often called pepernoten. In dictionaries the word pepernoot was already listed as a synonym for kruidnoot in 1931. Still, many bakers make a clear distinction.
Real pepernoten
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Irregular or square in shape
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Made from rye flour
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Comparable to taaitaai
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Anise flavor
Kruidnoten
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Small, round and crunchy
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Made from wheat flour and sugar
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Contain speculaas spices
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Originated in the 19th century
Kruidnoten are part of the "strooigoed", together with meringues and other small sweets. They were deliberately baked hard so they could be well scattered during the Sinterklaas celebration.
Speculaas spices — the heart of kruidnoten — came from the Far East more than 300 years ago. Seafarers brought pepper, nutmeg, cinnamon, ginger and clove. From this arose the speculaas spice mix that we still use today.
How many pepernoten do we actually eat?
According to the largest pepernoten manufacturer in the Netherlands, every Dutch person eats on average 400 grams per year.
A kruidnoot weighs about 1.5 grams. That means about 266 little nuts per person per year. Converted, that’s billions of nuts in the Sinterklaas period. In reality it's a bit lower, because many are of course also scattered.
One handful of pepernoten (25 grams) contains about 90 calories. The same portion of kruidnoten contains about 113 calories. So it’s not a daily health boost, but during the holidays you may well enjoy. Balance remains the key word.
Did you know?
In the past, people in love made speculaas dolls for their beloved around Sinterklaas. Was the doll accepted? Then the love was mutual. A beautiful piece of culinary romance from times gone by.
Why do we keep confusing them?
Probably because “pepernoten” sounds nicer than “kruidnoten.” In Sinterklaas songs people also almost always sing about pepernoten. Yet now you know exactly the difference.
Recipe 1: Bake kruidnoten yourself (easy recipe)
Baking kruidnoten is fun to do together with children and surprisingly simple. You can make the dough in advance and even freeze it.
Ingredients (± 4 servings)
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250 g wheat flour
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2 tsp baking powder
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125 g brown sugar
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125 g butter (at room temperature)
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¼ tsp salt
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2–3 tbsp milk
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1.5–2 tsp speculaas spices
Prefer a ready-made speculaas spice mix? Then choose a high-quality spice mix without unnecessary additives for the best flavor, such as our Speculoos kruiden.
Recipe 2: Make speculaas spices yourself
Mix:
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8 tsp ground cinnamon
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2 tsp ground clove
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2 tsp ground nutmeg
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1 tsp ground coriander seed
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1 tsp ground anise seed
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1 tsp ginger powder
Store the mixture in an airtight jar. These spices are not only delicious in kruidnoten, but also in taaitaai or even in a spicy stew.
Preparing kruidnoten
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Mix all ingredients except the milk in a bowl.
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Add milk little by little until a supple dough forms. Usually 2 tablespoons are sufficient.
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Knead briefly; once you can form a ball, the dough is ready.
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Wrap in cling film and let rest in the refrigerator for at least 30 minutes.
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Preheat the oven to 180 °C.
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Make small balls the size of a marble and press them lightly flat.
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Bake 15–20 minutes and let cool on a rack.
Frequently asked questions about pepernoten and kruidnoten
1. What is the difference between pepernoten and kruidnoten?
Pepernoten are chewy, square and made from rye flour with anise flavor. Kruidnoten are round, crunchy and contain speculaas spices.
2. Where do pepernoten originally come from?
Pepernoten date from the 16th and 17th centuries and were made with spices imported from the Far East via the VOC.
3. Why is there no pepper in pepernoten?
The name refers to the spice trade of earlier times. No real pepper is used.
4. How many calories are in pepernoten?
A handful of 25 grams contains about 90 calories. Kruidnoten contain slightly more, around 113 calories per 25 grams.
5. Can you freeze kruidnoten dough?
Yes, you can freeze the dough perfectly well. Let it thaw slowly in the refrigerator before use.
Whether you call them pepernoten or kruidnoten: they are inextricably linked to the Sinterklaas season. Enjoy consciously, try baking them yourself and discover how important good spices are for that authentic flavor.
