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Ostfriesische Neujahrskuchen (East Frisian New Year wafer rolls)
A traditional German bake from Lower Saxony: in East Frisia these thin wafer rolls are baked for the turn of the year and are known there as Rullerkes. They smell of aniseed and cinnamon, shatter crisply when you bite into them and simply belong with a cup of East Frisian tea. The recipe makes about 40 pieces.
Kochzeit
90 min
Portionen
40
Zutaten
9
Nährwerte
pro Portion121 kcal
Kalorien
2 g
Eiweiß
6 g
Fett
15 g
Kohlenhydrate
Zubereitung
- 1
Melt the butter or margarine in a pan and leave it to cool a little.
- 2
Stir the sugar, eggs, water and rum into the melted fat.
- 3
Mix the flour with the cinnamon, aniseed and salt and stir it in until you have a smooth, thick batter with no lumps.
- 4
Cover the batter and leave it to stand.
- 5
Heat the Neujahrskuchen iron and grease it thinly if needed. Put a heaped tablespoon of batter into the middle each time, close the iron and bake the wafer until golden.
- 6
Loosen the hot wafer straight away with a spatula and roll it around the handle of a wooden spoon. Hold the roll for a moment until it keeps its shape.
- 7
Leave the rolls to crisp up on a wire rack and use up the remaining batter in the same way.
