Brown cakes

Ingredients for 1 servings:

• 650 g flour (type 405)
• 500 g beet syrup
• 250 g sugar
• 125 g margarine
• 125 g clarified butter
• 10 g potash
• 125 ml rose water
• 125 g almond(s), ground
• 30 g candied orange peel, very finely chopped
• 40 g candied lemon peel, very finely chopped
• 1 pinch of cinnamon
• 1 tsp. clove powder

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

old family recipe from Schleswig – Holstein

Melt the syrup, sugar, and fat in a saucepan over low heat, stirring until combined. Transfer the mixture to a mixing bowl (preferably a food processor). Combine the flour, potash, cinnamon, and clove powder, and stir into the sugar mixture while stirring constantly. Slowly add the rose water, ground almonds, and the candied orange and lemon peel, cut into very small pieces (to make rolling easier). This takes about 45 minutes. Let the dough rest in a cool place (cellar or pantry), lightly dusted with flour, for at least 2, or preferably 3 to 4 weeks. To bake, roll out small pieces of dough very flat (about 1-2 mm), divide them into pieces about 5 cm x 5 cm using a knurled wheel, and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for about 8-10 minutes on the middle rack. The cookies will first begin to shine and then become matte again. Remove them before they turn brown. They may still be soft, but will still be crispy. This baking process takes about 2 hours for about 12 baking sheets. The flavor will only fully develop the next day. Packaged in tins, the cookies will keep for weeks.