Brown Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
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