Sift both types of flour and the baking powder together into the bowl of your stand mixer. This step helps create a smooth, uniform dough.

In a separate bowl, mix together the honey, stroop, speculaaskruiden, salt, and egg yolk until they form a smooth, fragrant mixture.

Attach the dough hook to your mixer and start it on a slow setting. Gradually pour the wet mixture into the dry ingredients, allowing it to combine as the mixer runs. Let the mixer knead the dough until it’s smooth, then finish kneading by hand if needed. You may have to add a little bit of water to the dough for the dough to come together.

I always finish kneading this by hand, as the mixer never really gets it to combine.

Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the fridge for at least two hours. This chilling time is essential for developing the flavors and achieving that perfect texture.

Set your oven to 180ºC (350°F) and line a baking sheet with parchment paper.

Dust your work surface with some flour, and rub flour on your rolling pin.

Roll the dough out to about 1 cm (3/8”) thickness. Cut the dough into 2 cm (3/4”) strips, then cut each strip into small, roughly cube-shaped pieces, about the size of a sugar cube. For an old-fashioned, artisanal look, don’t worry about perfect squares—irregular cuts give them that charming, rustic feel.

Arrange the pepernoten on the prepared baking sheet and bake for 10–13 minutes, or until golden brown. I like to check around the 7 or 8-minute mark to ensure they’re baking evenly.

Let the pepernoten cool slightly on a rack before sneaking a warm one for yourself—it’s a taste of Sinterklaas magic. This holiday season, your homemade pepernoten will bring a little extra wonder to each morning surprise. Happy Sinterklaas!