Aachen Printen III
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 12 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g beet syrup, or other
- 3 tablespoons water
- 5 g potash
- 150 g suar (rock candy)
- 100 g suar
- 600 grams flour
- 50 g orane peel, diced
- 1 pinch (s) allspice
- 3 teaspoons anise, heaped
- 2 teaspoons coriander
- 2 teaspoons cinnamon, heaped
- 1 pinch (s) allspice (clove pepper, new spices)
- 1 pinch (s) cardamom
- 1 pinch (s) nutmeg
- 1 pinch (s) baking soda
Print Recipe
Pin Recipe Instructions
- Heat the syrup with water. Dissolve the potash in a little water. Add to the syrup with the crushed rock sugar and the other ingredients. Knead the dough well. It is best to let it stand overnight.
- Roll out 3 mm thick. Cut out rectangles. Cover the baking sheet with parchment paper. Put pieces of dough on top, bake.
- Baking time at 200 - 220 ° about 15 minutes
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