Brown cakes

Ingredients for 1 servings:

• 250 g beet syrup
• 120 g margarine
• 180 g brown sugar
• 500 g flour
• 1 tsp, leveled cinnamon powder
• 1 tsp, leveled clove powder
• 1 tsp, leveled cardamom powder
• 7 g potash
• 2 tbsp water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Bring the syrup, margarine, and sugar to a boil while stirring. Sift the flour into a bowl, add the spices, the warm syrup mixture, and the potash dissolved in 2 tablespoons of water. Knead all ingredients together and immediately process the dough. Roll out the dough thinly between two sheets of baking paper and place on a baking tray lined with baking paper. Cut into rectangles approximately 4 x 6 cm in size. Bake in a preheated oven at 200°C (top/bottom heat, fan: 180°C) for about 10 minutes. Remove the brown cakes from the tray with the baking paper, break into the pre-cut rectangles, and let them cool completely on a wire rack. Tip: Brown cakes are very crispy and will stay that way if stored in a tin. They will become softer if stored in a plastic container or freezer bag.