Aachen gingerbreads


  • 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.

beet syrup water potash sugar wheat flour candied orange allspice anise coriander cinnamon cloves cardamom nutmeg soda