Frankfurter Haddekuche

Ingredients for 1 servings:

• 250 g flour
• 70 g butter or margarine
• 150 g sugar
• ½ pack of baking powder
• 1 egg(s)
• 35 ml milk
• 1 tsp cocoa powder
• 1 tsp cinnamon powder
• 1 tsp gingerbread spice
• 1 tsp. clove powder
• Flour for the work surface
• 1 egg white for brushing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Hard cakes, makes about 50 pieces, original recipe, Dippemess, Christmas

Set the oven to 180°C (350°F). Mix the remaining ingredients together and knead until the dough pulls away from the sides of the bowl. Flour a large work surface and roll out the dough to about 5 millimeters thick. To prevent the dough from sticking, sprinkle a little flour on the wood and the work surface every now and then. The Haddekuchen is traditionally cut into rhombuses and brushed with egg white. Inspired by Frankfurt apple wine glasses, the “Gerippten” (ribbed) glasses, you can decorate the Haddekuchen with diamond shapes. In our family, we simply cut out the dough with a glass or cookie cutters. Place it on a baking sheet lined with baking paper and bake for 10-12 minutes. With its cinnamon and gingerbread spices, the Haddekuchen is especially popular in fall and winter, and goes well with apple wine or mulled wine.