The Printen are a gingerbread variant and are known for their typical shape, elongated strips.
Resting time8d
Total Time1hr30mins
Course: holiday dish, pastries
Cuisine: Rhineland
Keyword: sweet
Schwierigkeit: Experienced
Servings: 20pieces
Ingredients
500gsugar beet syrup
100ghoney
200gbrown sugar
4tbspwater
500gflour
1tspground pimento
1tspground coriander
1tspground cloves
1tspground cinnamon
1pinchgrated nutmeg
1pinchbaking soda
5gpotash (alternatively baking soda)
Instructions
Heat the water in a saucepan; not cook. Dissolve honey, syrup and sugar in it until the mixture is liquid. Let everything cool down a bit.
Dissolve baking soda and potash in a little water
Mix the spices with the flour and knead all liquid ingredients with the flour mixture.
Leave the dough to rest in a cool place for 2 to 8 days. This makes the dough fluffy. The longer, the better it is for the end result.
Take the dough out of the refrigerator, knead well and roll out.
Preheat the oven to 200 degrees.
Roll out the dough and cut into 10 x 4 cm rectangles. Place the dough pieces on a baking sheet lined with baking paper. Bake the Printen at 200 ° C for 20 minutes.
Brush hot with a little sugar water. Let cool and store in tin cans.
Tipps & Hinweise
The Printen get hard in the tin cans. If you want it soft, just add a piece of apple to the can.