Aachen gingerbreads

Ingredients

• 125 grams beet syrup (maple syrup, molasses or honey)
• 1 tablespoon water
• 1 grams potash
• 37.5 grams candy sugar
• 25 grams sugar
• 150 grams flour
• 15 grams candied orange
• pinch of allspice
• 0,75 teaspoons ground anise seeds
• 0.5 teaspoons ground coriander
• 0,5 teaspoons ground cinnamon
• pinch of ground clove
• pinch of cardamom
• pinch of nutmeg
• a pinch of baking soda

Preparation method (receipt)

Heat the syrup with water. Dissolve a potash in the water, mix with syrup and other ingredients. Cool the received dough in the fridge for 8 hours. Roll out to 3 millimeters thick. Cut into rectangles. Drizzle the baking sheet with water, place gingerbreads and bake at 200-220 degrees Celsius for 15 minutes.