Aachen-style Printen
Spiced beet syrup and rock sugar biscuits that soften as they mature.
Active time40 min
CookingNot specified
Total78 hResting : 77 h
Add to my week
Loading your week…
Ingredients
- 1 tsp ground coriander
- 60 g candied orange peel
- 45 ml whole milk
- 1 tsp ground anise
- 1 tsp ground cinnamon
- 70 ml water
- 610 g plain flour
- 500 g sugar beet syrup
- 150 g brown rock sugar
- 100 g cane sugar
- 10 g food-grade baking potash
- 1 knife-tip ground cloves
Preparation
Crush the rock sugar and finely chop the candied peel. Dissolve the baking potash in 10 ml water. Gently heat the beet syrup with the cane sugar and 60 ml water until the sugar dissolves. Mix 600 g flour with the rock sugar, peel and spices, then work in the dissolved potash and syrup. Knead until combined. Cover and chill for at least 4 hours.
1 tsp ground coriander60 g candied orange peel1 tsp ground anise1 tsp ground cinnamon70 ml water610 g plain flour500 g sugar beet syrup150 g brown rock sugar100 g cane sugar10 g food-grade baking potash1 knife-tip ground cloves- rolling pin
- knife
- saucepan
- mixing bowl
- cling film
Heat the conventional oven to 150 °C. Dust the worktop with 10 g flour and roll the dough 0.5 cm thick. Cut into 3 × 7 cm rectangles. Place on a lined tray with about 2 cm between them. Brush with milk and bake each tray for 10 to 15 minutes. Cool completely on a wire rack.
45 ml whole milk- oven
- rolling pin
- knife
- baking tray
- baking paper
- brush
- wire rack
The Printen are firm after baking. Once cold, place in a tin and let mature for at least 3 days to soften.
- biscuit tin
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration