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Braune Kuchen (North German Spiced Christmas Biscuits)
A traditional German bake from Hamburg: Braune Kuchen are a northern German Christmas classic that many families start baking as early as November. The dough of sugar beet syrup and spices is rolled out wafer-thin and makes crisp rectangles with half an almond in the middle. The recipe makes about 100 pieces.
Kochzeit
95 min
Portionen
100
Zutaten
15
Nährwerte
pro Portion55 kcal
Kalorien
1 g
Eiweiß
2 g
Fett
8 g
Kohlenhydrate
Zubereitung
- 1
Warm the sugar beet syrup, the sugar and the butter or margarine in a pan, stirring, until the sugar has dissolved, then transfer the mixture to a large bowl and leave it to cool until lukewarm.
- 2
Mix the flour with the cinnamon, the cloves, the cardamom, the nutmeg and the salt. Dice the candied orange peel and the candied lemon peel very finely and dissolve the potash in the water.
- 3
Knead the flour mixture with the candied orange peel, the candied lemon peel, the chopped almonds and the dissolved potash into the syrup mixture until a firm dough forms.
- 4
Wrap the dough in cling film and leave it to rest somewhere cool overnight.
- 5
Preheat the oven to 180 °C conventional heat and line two baking trays with baking paper. Roll out the dough in portions to about 2 mm thick and cut it into rectangles of 4 × 6 cm.
- 6
Put the rectangles on the trays, press half an almond into the middle of each one and bake them on the middle shelf.
- 7
Leave the Braune Kuchen to cool on a rack and do the same with the remaining dough.
