Summary

Ingredients

• 375 g suar (rock candy)
• 0.75 liters ¾ water
• 500g flour
• 250 g butter
• 3 egg (s)
• 2 teaspoons cardamom
• 1 ½ teaspoon cinnamon
• 0.5 teaspoon ½ salt
• 0.5 ½ pack aniseed

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Instructions

1. A croissant machine is an absolute must for this North German recipe.
2. Dissolve rock candy in hot water. Mix 250g butter and eggs until frothy. Stir in the cooled rock candy water and flour alternately. Now add the spices.
3. If the dough should thicken, it can be thinned with a little warm water.
4. Now bake in portions with the croissant machine and shape into a cone while hot. The bags are particularly tasty when they are filled with fresh cream before eating.
5. It is best to store them in a tin can lined with baking paper for several weeks without any problems.
6. New Year cakes are a traditional East Frisian pastry for, as the name suggests, New Year.