IMMB - SHF Cookie Swap Party: Braune Kuchen - Brown Cakes
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
Braune Kuchen - Brown Cakes
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.
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
Braune Kuchen - Brown Cakes
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.
