Aromatic Printen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g suar beet syrup
- 50 grams sugar
- 50 g butter or mararine
- 2 Table spoons milk
- 50 g rock candy (crumb candy)
- 250 g flour
- 1 teaspoon Baking powder
- 2 teaspoons gingerbread spice
- 2 tablespoon sugar beet syrup for brushing
- 2 tablespoons granulated sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Heat the syrup, sugar, butter or margarine and milk in a small saucepan until the sugar is dissolved. Pour the mixture into a mixing bowl and let cool down a little. Mix rock candy, flour, baking powder and spice. Carefully knead into the syrup mixture with the dough hook of the hand mixer. Cover and let the dough rest at room temperature for about 30 minutes.
- Then roll out the dough into a rectangle (approx. 20 x 30 cm) and cut out about 15 printen (approx. 4 x 10 cm). Place these on a baking sheet lined with baking paper. Bake in a preheated oven at 200 ° C for 12-14 minutes.
- Let the Printen cool on a wire rack. Then brush evenly with 2 tablespoons of sugar beet syrup and sprinkle with granulated sugar.
- Printen should be stored for at least 1 week so that the flavors can permeate. It is best to store them in an airtight container. If you add a piece of apple, a cotton ball soaked in rum or a slice of bread, the Printen will be nice and soft.
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