Frankfurt Haddekuche

Summary

Ingredients

• 250 g flour
• 70 g butter, or mararine
• 150 grams sugar
• 0.5 ½ pack baking powder
• 1 egg (s)
• 35 ml milk
• 1 teaspoon cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon gingerbread spice
• 1 pinch clove powder
• Flour, for the work surface
• 1 egg white for brushing

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Instructions

1. Set the oven to 180 degrees circulating air.
2. Mix the remaining ingredients together and knead until the dough loosens from the edge of the bowl.
3. Flour a larger work surface and roll out the dough about 5 millimeters thick. To prevent the dough from sticking, keep adding a little flour to the wood and the work surface.
4. In the original, the Hadde cake is now cut into rhombuses and coated with the egg white. Based on the Frankfurt apple wine glasses - the ribbed ones - you can now decorate the Haddekuche with diamonds.
5. In our family, the dough is only cut out with a glass or cookie cutter.
6. Place on a baking sheet lined with baking paper and bake for 10-12 minutes.
7. The Hadde cake, with cinnamon and gingerbread spices, is particularly suitable for autumn and winter, and goes well with Äbbelwoi (apple wine) or mulled wine.