Frankfurt Haddekuche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Set the oven to 180 degrees circulating air.
- Mix the remaining ingredients together and knead until the dough loosens from the edge of the bowl.
- 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.
- 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.
- In our family, the dough is only cut out with a glass or cookie cutter.
- Place on a baking sheet lined with baking paper and bake for 10-12 minutes.
- 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.
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