Aachener Printen



  • 17.6 oz dark corn syrup
  • 3 tablespoons water
  • 0.27 oz potash
  • 1 tablespoon rum
  • 5.28 oz rock candy
  • 3.52 oz? sugar
  • 2.1 oz candied orange peel
  • 2 teaspoons cinnamon
  • 2 teaspoons aniseed, ground
  • 2 teaspoons coriander, ground
  • 1 pinch cloves, ground
  • 21 oz flour
  • Some dark syrup and water
  • Directions

    1. In a big pot over medium heat, awaken together syrup and water till hot.
    2. Remove from heat and funky slightly. Dissolve the potash within the rum. Break the steel candy into very small sections.
    3. Add all of the ingredients to a big mixing bowl and massage until dough forms. Put in plastic wrap together with let dough rest for five days in a cool position.
    4. Preheat oven to 350 Y. Grease baking sheets. For a lightly floured board, roll dough out to 1/4 inch thick along with cut out 1-inch by 2-inch rectangles.
    5. Place cookies upon prepared baking sheets, around 2 inches apart. Bake Fifteen minutes. Allow to cool for one instant on baking sheet and remove to wire holders to cool completely.
    6. Glaze the treats with a mixture of one section syrup to one part water. Anytime dry, store in tins at room temperature.
    7. Potash is potassium carbonate, a chemical leavening which helps ready goods stay moist. That tastes really bad independently, but when it’s baked into cupcakes the taste goes away.
    8. You can buy them in little packets in German stores. If you can’t have any, substitute baking soda.

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