Brown Peppernut

Summary

Prep Time	30 mins
Total Time	2 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

2 kg flour
1 kg butter (alternatively 750 g butter plus 250 g sweet cream)
1 kg sugar (alternatively fructose)
750 g syrup or beet juice
250 g almond (s), very finely round
30 g potash (alternatively stahorn salt)
raisins, almonds, chocolate chips or crumble for topping
Grease for the tin

Instructions

Heat the butter, sugar and syrup in a saucepan. Just before boiling, add the potash and stir in (be careful, the mixture can easily boil over!). Remove the mixture from the heat and place it in a prepared bed of flour and ground almonds. Mix everything together and knead vigorously.
The dough must now be covered for 2 days and rest in a cool place (during this time the ingredients combine perfectly)!
Then cut off the pieces of dough with a knife and knead the very hard mass until it can be rolled out without any problems. Roll out to approx. 2 mm. Cut out cookies. Top with raisins, almonds, chocolate chips or all kinds of sprinkles and place on a greased baking sheet.
Bake in a preheated oven at 200 ° C top / bottom heat (convection: 180 ° C) for approx. 8 - 10 minutes, depending on the stove. Be careful not to get too dark.
Taken out of the oven, the pepper nuts have to stand for a few minutes to get their final shape and to get really crispy.
Tip: The quantities above are designed for at least 20 trays. It is advisable to use perhaps half or a third of the amount as it will take some time to bake (with due care).

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