Brown pepper nuts

Name: Brown pepper nuts
Cook time: 50 min
Total time: 50 min
Yield: 45
Ingredients: 1/2 TEASPOON Potash; 250 g + some flour; 50 g ground almonds (without skin); 1 TEASPOON Cocoa powder; 125 g Sugar; 65 g Butter; 30 g Lard; 75 g Sugar beet syrup; 1/2 coated Tsp Cinnamon; 1 knife tip ground cloves, cardamom and anise; 3 TABLESPOONS condensed milk; 50 g white chocolate; 7-10 Tbsp Cling film; baking paper; 1 Freezer or disposable piping bag

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 45

1/2 TEASPOON Potash
250 g + some flour
50 g ground almonds (without skin)
1 TEASPOON Cocoa powder
125 g Sugar
65 g Butter
30 g Lard
75 g Sugar beet syrup
1/2 coated Tsp Cinnamon
1 knife tip ground cloves, cardamom and anise
3 TABLESPOONS condensed milk
50 g white chocolate
7-10 Tbsp Cling film
baking paper
1 Freezer or disposable piping bag

Directions

1
Mix the potash and 3 tablespoons of hot water. Put 250 g flour, almonds, cocoa, sugar, butter, lard, syrup, spices and condensed milk in a bowl. Add the dissolved potash and knead to a smooth dough using the dough hooks of the mixer.
2
Wrap in foil and chill for about 2 hours.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Line two baking trays with baking paper. Roll out the dough on some flour to a thickness of approx. 8 mm and cut out approx. 45 round cookies (approx. 3 cm Ø).
4
Spread cookies on the trays. Bake in the oven for about 10 minutes. Let them cool down.
5
Roughly chop the chocolate, put it in a freezer bag or piping bag and melt it in a hot water bath. Cut off a small corner and decorate the pepper nuts with chocolate strips. Leave to dry.