For the Cookie Swap Party , a joint event of IMMB and SHF , hosted by Jennifer, The Domestic Gooddess, and Alberto, Il Forno, you may share more than one recipe.


Friday I started with the Chestnut Cookies, yesterday I went on with the Apricot frangipane swirls and now – just in time for the 1st Advent – the recipe trial results in

Braune Kuchen – Brown Cakes

These are not real cakes, but cookies. Where I live – in the North of Germany – these cookies are very popular and traditional . This reminds me of my childhood: No
Advent season without „Braune Kuchen“. You have to know that we have
also „Weiße Kuchen – White Cakes“, which are also cookies.
You need for about 50 cookies

100 grams butter
75 grams brown sugar
100 grams dark molasses
75 grams almonds, chopped
1 teasp. cinnamon, ground
1 pinch cloves, ground
1/2 teasp. pottash
125 grams plain, Type 405
125 grams rye flour, Type 1150

Method:
In a saucepan warm butter, sugar and molasses on low heat. Fold in almonds, cinnamon and cloves. Leave to cool.

Dissolve the potash in 1 tablespoon warm water and add to the mixture. Add the flours and knead until the dough is smooth and well combined. If necessary add 1 or 2 tablespoons water.

Place into a bowl, cover with cling film and rest over night (or more) at room temperature.

Roll out between clingfilm, about 3 mm thick and cut into 3 x 5 cm rectangles. Place on greased baking tray.

Bake for 8 mins at 200 °C/fan 170 °C/gas 3 . Cool on a wire rack.

Store in an airtight container.