Two kinds of brown cakes
very easy
60 mins
60 mins
Ingredients
- 250 g Butter
- 200 g demerara sugar
- 125 g treacle
- 50 g ground almonds (without skin)
- 2 TEASPOONS Cinnamon
- 1 coated Tsp ground ginger
- 1⁄2 Tsp ground cloves
- 8 g Potash
- 500 g Flour
- 50 g flaked almonds
- 100 g Almond kernels (with skin)
- 50 g Macadamia nut kernels
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
The day before put butter, sugar and syrup in a pot. Heat while stirring, bring to the boil once and remove from the stove. Stir in ground almonds, cinnamon, ginger and cloves. Dissolve the potash in approx. 2 tbsp. hot water and stir into the butter-syrup mixture.
- 2
Place in a bowl and allow to cool. Sift the flour over the mixture. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
- 3
Cut the dough in half. Form one half into a roll (approx. 4 cm Ø). Knead almond flakes under the other half of the dough. Form into a block (approx. 3 x 5 x 17 cm). Wrap the dough roll and block in cling film and chill for at least 1 night.
- 4
The next day, line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut whole almonds in half horizontally. Coarsely chop the macadamia nut kernels.
- 5
Cut the dough roll and block into thin slices. (Caution! Dough breaks easily when cutting.) Spread cookies on the baking sheets. Decorate round biscuits with nuts, press them in slightly. Bake one after the other in a hot oven for 5-7 minutes.
- 6
Pull the biscuits and paper from the tray and let them cool down.
Nutrition Facts
90 kcal
9 g
5 g
1 g
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