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,
- 1½ 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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