Brown Cake

Summary

Ingredients

• 250 g suar beet syrup
• 120 g mararine
• 180 g suar, brown
• 500g flour
• 1 teaspoon, leveled cinnamon powder
• 1 teaspoon, leveled clove powder
• 1 teaspoon, leveled cardamom powder
• 7 g potash
• 2 tablespoon water

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Instructions

1. Bring the syrup, margarine and sugar to the boil while stirring. Sift the flour into a bowl, add the spices, the warm syrup and the potash dissolved in 2 tablespoons of water. Knead all ingredients and process the dough immediately.
2. Roll out the dough thinly between 2 sheets of parchment paper and place on a baking sheet lined with parchment paper. Cut into rectangles about 4 x 6 cm.
3. Bake in a preheated oven at 200 ° C (top / bottom heat, convection: 180 ° C) for about 10 minutes. Remove the brown cakes from the baking sheet with the baking paper, break into the precut rectangles and let cool on a wire rack.
4. Tip: Brown cakes are very crispy and they stay that way if you keep them in a tin can. They will soften if they are stored in a plastic can or freezer bag.