INGRÉDIENTS PRINCIPAUX
- Farine
Ingrédients
Préparation
Ingrédients
- 100 g butter (salted)
- 100 g cane sugar
- 75 g dark syrup
- 1/2 tsp orange flower water (can be omitted)
- 1 tsp of potash/ pottasche
- 1/2 tbsp water
- 280 g Anelise's gluten-free flour mix (or 330 g Schär Universal mix)
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp all spice
- 25 g chopped almonds
- 25 g candied orange peel (finely chopped)
Extra information:
- Baking: 6 - 8 minutes
- Resting time: 1 day
Portion:
- 32-48 pcs
Casserole:
- 1,5 L Casserole cast iron
- cookies baking sheet
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Préparation
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1Oven: hot air 200C (Preheated)
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2Pour the butter, cane sugar, syrup and orange flower water into a 1.5 L classic cast iron casserole and heat it over medium heat until the butter are melted completely.
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3Remove the casserole from the heat. Stir the potash and water together in a small bowl and pour it into the hot syrup. Stir well and let it cool down to room temperature.
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4Mix all dry ingredients together in a bowl. Finely chop the candied orange peel and set it aside.
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5Pour approx. 2 tablespoons of flour mixture in the casserole and stir the dough with a dough scraper. Add the flour in 2 batches, stirring well between each addition. Add chopped almonds and candied orange peel and stir until no more flour is visible. Take the dough out of the casserole, wrap it in a piece of kitchen film and roll it into a sausage of approx. 5 cm in diameter.
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6Put the dough in the fridge and leave it to rest until the next day (if you are in a hurry, you can let it rest for approx. 2 hours).
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7TIP: Turn the dough a few times during the first 30 minutes it is in the fridge, so that the sausage is as round as possible, without any flat sides.
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8The next day: Take the dough out, unwrap it and cut the sausage in the middle. Wrap one half in the kitchen film again and put it in the fridge, while you work on the other half.
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9With a very sharp knife cut slices of approx. 3 - 5 mm thick. Place them on the baking sheet with a good distance between each cake. If the slices break in the middle, it doesn't matter, the pieces can easily be placed on the baking sheet still.
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10Bake the brown cookies for approx. 6 – 8 minutes on the middle rack in the oven until they are golden. (The baking time depends on how thick the cookies are and can vary from oven to oven.)
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11Move the cookies to a cooling rack and let them cool off.
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12Store the cooled cookies in a cake tin and put it in a cool place. This will make them stay fresh for several weeks.
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13TIP: The raw dough can be kept in the fridge for a few weeks, so you can easily make the dough in plenty of time before the Christmas rush begins.
