Küchenlatein

For the  Cookie Swap Party , a joint event  of IMMB 
and SHF , hosted by Jennifer, The Domestic Gooddess, and Alberto, Il Forno, you may share more than one recipe.


Friday  I started with the Chestnut Cookies, yesterday I went on with  the Apricot frangipane swirls and now -  just in time for the 1st Advent-  the recipe trial results in
These are not real cakes, but cookies. Where I live - in the North of Germany - these cookies are very popular and traditional . This reminds me of my childhood: No Advent season without "Braune Kuchen". You have to know that we have also "Weiße Kuchen - White Cakes", which are also cookies.

You need for  about 50 cookies
100 grams  butter
75   grams  brown sugar
100 grams  dark molasses
75   grams  almonds, chopped
1     teasp. cinnamon, ground
1     pinch  cloves, ground
1/2 teasp. pottash
125 grams  plain, Type 405
125 grams  rye flour, Type 1150

Method:
In a saucepan warm butter, sugar and molasses on low heat. . Fold in
cinnamon and cloves. Leave to cool.

Dissolve the potash in 1 tablespoon warm water and add to the
mixture. Add the flours and knead until the dough is smooth and well
combined. If necessary add 1 or 2 tablespoons water.

Place into a bowl, cover with cling film and rest over night (or more) at room temperature.

Roll out between clingfilm, about 3 mm thick and cut into 3 x 5 cm
rectangles. Place on greased baking tray.

Bake for 8 mins at 200 °C/fan 170 °C/gas 3 . Cool on a wire rack.

Store in an airtight container.


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