Schoosollen

Ingredients for 1 servings:

• 310 ml water
• 310 g sugar
• 125 g butter
• 1 egg(s)
• 190 g rye flour
• 500 g wheat flour
• 1 tbsp oil
• 1 packet of vanilla sugar
• 7 ½ g anise powder
• 25 g anise, unground
• 1 piece(s) pork rind, about 10 x 10 cm

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 4 minutes; Total time approx. 10 hours 34 minutes

Traditional winter pastries in the County of Bentheim – baked over an open fire in long-handled iron

Boil the water and dissolve the sugar in it. Then let it cool. Beat the butter with the egg and mix with the sugar water. Gradually add the flour and stir with a wooden spoon to form a dough. Stir the oil, vanilla sugar, and anise into the dough. Cover the dough with a cloth and let it rest for 10 hours. Do not let it cool too much. Before baking, knead thoroughly with wheat flour, roll into 12 cm long sticks, and place in a hot iron rubbed with the rind. If you use a round iron, you form balls instead of sticks. Each cake is baked over an open fire for between 2 and 4 minutes. If you don’t like anise, leave it out; we always do. The Schoosollen also taste very good with cinnamon. Makes about 50 pieces. Schoosollen are a traditional winter pastry in the County of Bentheim – baked over an open fire in long-handled irons.