John Myers
Brown Cake
The perfect brown cake recipe with a picture and simple step-by-step instructions.
- 250 g Honey
- 250 g Syrup
- 250 g Sugar
- 125 g Butter
- 0,5 tsp Potash
- 0,5 tsp Deer horn salt
- 1 kg Flour
- 15 g Gingerbread spice
- Heat the honey, syrup, sugar and butter in a saucepan and allow to melt together. Dissolve the potash and deer horn salt in a small glass with a little water. Sift the flour into a bowl and mix with the gingerbread spice. Make a well in the middle of the flour and add the slightly cooled honey mixture and mix a little. Now add the dissolved staghorn salt and the potash (attention: the honey mixture must not be too warm). Process everything into a dough and leave the dough in cling film in the refrigerator overnight.
- Knead the dough that has rested overnight again and roll it out on the worktop to about 0.5 cm thick. With a rolling pin, diamonds are cut and placed on a baking sheet. Bake at 180 degrees for about 15 minutes.
- My great-grandmother already baked these Christmas cookies and they are an absolute tradition with us. The amount of dough is enough for an XXL cookie jar (see picture). So enjoy your meal 🙂
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