Put the butter and brown sugar in a bowl and whisk for a few minutes until you get a cream, then add the eggs, salt, herbs and flour, working quickly.
Wrap with cling film and let it rest in the fridge for at least 30 minutes.
Take the dough again, make long cords with a maximum width of 1 cm, then divide them into pieces of 1-2 cm with a smooth blade.
As they are ready, arrange them on the baking sheet lined with parchment paper, then bake for about 10-12 minutes in a preheated convection oven at 180 ° C: as soon as they come out they will be soft, but when they cool they will become very crunchy.
The peppernuts are ready: let them cool completely, then store them up to 3-4 weeks in an airtight container.
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