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
Aachen Printen III
Aachen Printen III

Instructions

  1. 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.
  2. Roll out 3 mm thick. Cut out rectangles. Cover the baking sheet with parchment paper. Put pieces of dough on top, bake.
  3. Baking time at 200 - 220 ° about 15 minutes

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