These have molasses in them instead of honey, and were truly baked
in the old-fashioned German way. The dough, which had to sit for
3 weeks in a cool basement, was made early in December so the cookies
would be ready by the Christmas holidays. They are still great if
you don't have the full 3 weeks. But the flavors really have time
to marry this way and they have such a wonderful flavor.
3 lbs (1350 g) Flour (about 6 cups, 1.5 L)
1 1b.(675 g) molasses (about 3 cups, 750 ml)
1 cup (250 ml ) brown sugar
5 oz (140 g) Lard or shortening
2 oz (60 g) candied orange peel
1 cup (250 ml) rose water (or 1 cup water)
1/2 oz (15 g) Cloves
1/2 oz (15 g) Cinnamon
1 grated lemon rind
1 cup (250 ml) almonds, blanched and split in halves
Candied Fruit and raisins. (3/4 to 1 1/2 C)
German, Austrian, Czech, & Hungarian The robust cuisines of Germany, Austria, Hungary, and the Czech Republic have all proved enduringly popular across the world, travelling with pioneers, migrants and refugees as part of their incredibly rich and robust cultural heritage. This book is a comprehensive history and fascinating collection of these traditional recipes and foodstuffs.
Bring molasses and sugar to a simmer, and cook 5 minutes. (to dissolve
sugar) Let cool then stir in everything else, with the flour being
Let the dough stand covered, at room temperature for 3 weeks. If
you don't have that much time its okay. Roll out fairly thin, cut
into rectangles 1 and a half inches by 3 inches (4 x 8 cm) with
a fluted cutting wheel, or just a knife. Roll out fairly thin, cut
into rectangles 1and a half inches by 3 inches (4 x 8 cm) with a
fluted cutting wheel, or just a knife. Try a few cookies and bake
in a 325 degree oven for 10 minutes, and let cool. Check the texture.
If you desire a crispier texture, bake an additional 5 min.
This recipe makes lots of cookies, but they keep well if kept in
a tightly covered tin or in the freezer.