Summary

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

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Instructions

1. 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.
2. The dough must now be covered for 2 days and rest in a cool place (during this time the ingredients combine perfectly)!
3. 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.
4. 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.
5. 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.
6. 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).