Christiansen's brown cakes

Name: Christiansen's brown cakes
Cook time: 1 h
Total time: 1 h
Yield: 42
Ingredients: 105 g light syrup; 105 g dark syrup; 165 g Wheat flour (Type 550); 40 g Rye flour (Type 1150); 210 g Butter or margarine; 30 g Icing sugar; 265 g Wheat flour (Type 550); 1 pack of Gingerbread spice; 1 pinch Salt; 5 g Potash; 5 g salt of the hartshorn; 250 Icing sugar; 7-10 Tbsp Half peeled almonds, cherries and chopped pistachios; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 42

105 g light syrup
105 g dark syrup
165 g Wheat flour (Type 550)
40 g Rye flour (Type 1150)
210 g Butter or margarine
30 g Icing sugar
265 g Wheat flour (Type 550)
1 pack of Gingerbread spice
1 pinch Salt
5 g Potash
5 g salt of the hartshorn
250 Icing sugar
7-10 Tbsp Half peeled almonds, cherries and chopped pistachios
baking paper

Directions

1
For the pre-dough, warm light and dark syrup lukewarm and mix with wheat and rye flour. For the fat dough mix fat, icing sugar, wheat flour, gingerbread spice and salt. Knead the pre-dough and fat dough. Stir potash and deer horn salt separately with 1 tablespoon of water each until smooth and knead into the dough one after the other. Let it rest overnight at room temperature. On a floured work surface, roll out to a thickness of approx. 3 mm into a rectangle of approx. 28x36 cm and cut into rectangles of 4x6 cm.
2
Place on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for 6-8 minutes. Take out and let cool down. Mix 5 tablespoons of water with icing sugar until smooth and coat the cakes with it. Decorate as desired with almonds, cherries and pistachios. Results in approx. 42 pieces