Aachener Printen
 
Ingredients
  • 10 fluid ounces / 14 to 15 oz. by weight / 500 grams sugar beet syrup (Zuckerrüben Sirup)
  • 3 tablespoons / 45 ml water
  • 2¾ teaspoons / 10 grams potash (Pottasch)
  • (Substitute 1½ teaspoons baking soda if potash is not available
  • 1 tablespoon / 15 ml rum or water
  • ¾ cup / 150 grams / 5¼ oz. brown rock sugar chunks (Krümel Kandis), crushed
  • ½ cup / 100 grams / 3 ½ oz. granulated sugar
  • ⅓ cup / 60 grams / 2 oz. candied orange peel, finely chopped
  • 2 teaspoons cinnamon
  • 2 teaspoons coriander
  • ¼ teaspoon allspice
  • ¼ teaspoon cardamom
  • ⅛ teaspoon cloves
  • 2 teaspoons anise seed, finely ground
  • 3¾ / 600 grams / 21 oz. flour (plus more for firming dough and rolling)
  • For coating: sugar beet syrup mixed with an equal amount (or more) water
Instructions
  1. Finely crush the rock sugar. One method is to wrap it in a tea towel and whack it with a hammer or rolling pin.
  2. If using potash, dissolve it in rum or 1 tablespoon water. (If using baking soda, do not dissolve in the rum. Each will be added separately to the batter. Rather, whisk the soda into the flour.)
  3. Warm the sugar beet syrup and 3 tablespoons water is a saucepan. Remove from heat. Pour into a large mixing bowl.
  4. Add the spices, sugars and orange peel. Mix thoroughly.
  5. Add the diluted potash and blend everything.
  6. Add the flour in two or three parts.
  7. The dough is heavy so mix by hand if not using a heavy-duty mixer.
  8. Dump onto the counter and knead until all of the flour is incorporated.
  9. Cut into two pieces and pat out into 1 inch-thick discs.
  10. Wrap tightly in plastic wrap. Seal in a plastic ZipLoc bag and store in a cool place (not the refrigerator) for 1 to 2 days, or up to 4 days.
  11. Preheat oven to 350°F/180°C.
  12. Lightly grease cookie sheets.
  13. Dust counter generously with flour. Unwrap the dough. If it is very soft and sticky, knead in some of the flour.
  14. If using a cookie cutter or forming rectangles of any size, roll the dough to ¼ inch or 5 mm thick.
  15. If using a cookie mold, dust the mold with flour, roll dough to appropriate thickness (no thinner that thickness for cutters) and press into the mold. Whack the back of the mold with a rolling pin to insure an impression is made into the thick dough. (Note: deep molds without delicate images work best.)
  16. Bake one test cookie to be sure the dough is firm enough. If it spreads or the image does not hold, knead a bit more flour into the dough. The dough should not be sticky. It should feel rather like a stiff gingerbread dough.
  17. Bake 8 minutes then turn the pan around. Bake about 5 to 7 more minutes.
  18. Remove when bottoms are browned, tops are lightly browned and the Printen is still a bit soft. Baking too long results in rock-hard cookies.
  19. Blend syrup and water until it reaches a very watery consistency.
  20. Immediately upon removing the Printen from the oven, brush the glaze over the tops and sides. Do not let the glaze pool. Printen will remain sticky if the coating was not diluted with enough water.
  21. Remove from the cookie sheet to cooling racks. Cool thoroughly.
  22. Once cool and no longer sticky, store in an airtight container.
  23. SUBSTITUTIONS FOR SUGAR BEET SYRUP:
  24. Middle Eastern or Greek grape molasses may be substituted. It tends to be thinner than the sugar beet syrup so more flour may need to be added. Honey, molasses, cane syrup or dark corn syrup should not be used as it will change the taste to that of gingerbread.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/aachener-printen/