Bentheimer Moppen
The Bentheimer Moppen owe their name to the county of Bentheim in Lower Saxony. The traditional spice biscuits made from shortbread pastry are in season all year round. The spices in these pastries vary depending on the family. But whatever is included: caraway. It gives the characteristic taste. There are also other spices such as anise, coriander or cinnamon. At Christmas in particular, these spices are increasingly being added. Here it is worth trying it yourself, as it is a very simple recipe.
The Bentheimer Moppen are particularly widespread in and around the town of Schüttorf. Numerous bakeries offer this specialty here.
The term “Moppen” actually means something thick and often refers to different types of pastry, including gingerbread. One example is the Bremen Moppen, which are traditionally sold on the Bremen Freimarkt in October.
Recipe Bentheimer Moppen
Ingredients & Shopping list
- 250 g flour (type 405)
- 2 tsp tartar powder or 3 teaspoons baking powder
- 150 g brown sugar
- 1 pinch caraway seeds
- 1 tsp ground
- 1 tsp ground coriander
- 1/2 tsp anise
- 1 egg
- 125 g melted butter
Preparation
- Mix the dry ingredients together. Then add the egg and butter and knead everything together well.
- Shape the dough into a roll 3 to 4 cm in diameter. Wrap in household foil and let rest in the refrigerator for 2 hours.
- Then take out the dough, remove the foil and cut the dough into approx. 0.5 cm thick slices.
- Preheat the oven to 170 degrees top and bottom heat.
- Spread the dough slices on a baking tray lined with baking paper. Choose a little more space, as the dough will rise a lot during baking.
- Let the Moppen cool on a wire rack.
Tips & Hints
The caraway flavor gives this sweet pastry a fine note without tasting too much of caraway. The shortbread is tenderly crispy.
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