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Wednesday, December 11, 2013

Braunschweiger Kuchen, Großma's recipe, by request

These cookies are from an old recipe of my grandmother's (Großma Klassen).  The recipe calls for 4 1/4 cups flour but the extra 1/4 cup is not often used.

Braunschweiger Kuchen

 2 cups brown sugar
1/2 cup honey
1/3 cup butter
4 cups flour
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground mace (or nutmeg)
1 tsp soda
1 tsp ground star anise
1 egg
1tbs lemon juice
1 tbs grated lemon zest
2 tbs milk

Mix the sugar and honey and heat over gentle heat (flame) until melted.  Do not boil.  Add butter, lemon juice and zest.  Cool.

Combine milk to which a beaten egg is added and stir liquids into flour that has been sifted with spices and soda.  Should be a soft sticky dough.

Let stand, wrapped in plastic, overnight.

Roll dough out 1/8 inch thick.  Sprinkle with sugar and roll over once.  Cut into shapes.

Bake at 350ºF for up to 15 minutes (I baked for 11-12 minutes until just brown, depends on pans and ovens).  Store when cooled in containers with a piece of apple until cookies are soft - up to 3 weeks.

Happy Holidays!

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