Aachen Printen – with Potash

Heat the honey, butter and sugar in a saucepan, let it melt and cool a little. Put the flour and the spices in a large enough bowl, add the candied lemon peel and mix with the honey-butter mixture. Dissolve the potash in a little water and knead well into the dough. Then put the dough to cool for 2 hours.

Now roll out the dough on the surface sprinkled with crushed rock candy and cut into strips 8 cm long and 3 cm wide, place them on a baking sheet lined with parchment paper.

Brush the dough pieces thinly with cold water. Bake in a heated oven, second shelf from the bottom, at 180 °C for about 15 to 18 minutes.

The “Aachener Printen” can be stored in a tin can for approx. 4 weeks.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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