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Crispy browncakes.

Crispy browncakes.

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Crispy browncakes.

Ingredients

You need.

  • 250 gram 1¼ Cup butter.
  • 200 gram 1 Cup syrup dark liquid sugar.
  • 200 gram 1 Cup Brown sugar.
  • 500 gram 2¼ Cup flour.
  • 50 gram ¼ Cup chopped almonds.
  • 50 gram ¼ Cup succade candied peel.
  • 50 gram ¼ Cup chopped orange peel.
  • 31 gram ¼ little Cup brown cake spice,
  • teaspoon potash baking soda
  • ½ dl ¼ Cup water.
  • Baked at 170°C / 338°F

Recipe.

  • Butter, syrup (dark liquid sugaand Brown sugar must be melted in a pot, do not boil.
  • Potash (baking soddissolves in ½ dl (¼ Cuof water, pour into the warm mass under stirring,
  • after which it has to cool.
  • Brown cake spice, chopped almonds, succade (candied peel), chopped orange peel and flour mix well together in a bowl.
  • The cooled sugar mass is poured into the browncakes mixture,
  • stirred and kneaded well, then rolled out into rods with a diameter of about 4 cm and a length of about 30 cm,
  • then roll the rods into baking paper and lay on the fridge for a day.
  • To make it easier to cut the rods into slices, they can be used 1 hour in the freezer before cutting them into slices.
  • The rods are cut into slices a about 2 mm thick and put on a greased baking sheet (lubricated with butter)
  • and baked at 170°C / 338°F for 7 minutes in preheated hot air oven.

They are a little soft when they get out of the oven, but are beautifully crisp when they are cooled off.

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