Spiced Printen

Ingredients for 1 servings:

• 500 g sugar beet syrup
• 40 g water plus 3 tbsp for the potash
• 50 g sugar, white or brown
• 150 g rock candy (crumb candy)
• 6 g potash
• 600 g flour
• 3 tsp, leveled cinnamon powder
• 3 tsp, leveled anise powder
• 2 tsp, leveled coriander powder
• 1 pinch of ginger powder
• 1 tsp. clove powder
• 1 pinch of cardamom powder
• 1 pinch of mace or nutmeg
• 30 g candied lemon peel, finely weighed
• 30 g candied orange peel, finely weighed
• some milk, for brushing the cookies

Instructions

Working time approx. 50 minutes; Rest period approx. 3 days; Cooking/baking time approx. 20 minutes; Total time approx. 3 days 1 hour 10 minutes

Gently heat the sugar beet syrup and water in a large saucepan. Grind the rock candy in a bag with a paper towel. Remove the pan from the heat and stir in the sugar and rock candy. Dissolve the potash in 3 tablespoons of water and stir into the sugar mixture. Then add the flour and spices and mix everything well. Cover the dough and let it rest in a cool room for at least one, preferably two to three days. Line a baking sheet with baking paper and preheat the oven to 150°C (top/bottom heat). Divide the tough dough into several portions and shape them into 2 cm diameter rolls. Flatten them with the paper towel and cut out rectangles approximately 4 mm thick. Place them on the baking paper. Brush with milk before baking, then bake for about 15-20 minutes. Only remove from the baking paper once completely cooled and store in a tin. The low baking temperature keeps the Printen soft and allows them to be eaten immediately.