ReceptnaptárAachener Printen (Aachen spiced honey-and-syrup biscuits)
Aachener Printen are a favourite Christmas sweet of Aachen: hard, spiced, gingerbread-like slabs that soften in storage. The name comes from the French “imprimer”, because they used to be pressed into patterned moulds. They are perfect with coffee, tea or mulled wine.
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Method
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- Heat the honey, syrup and brown sugar over low heat until the sugar dissolves; let cool to lukewarm.
- Mix the flour, bicarbonate of soda, spices and salt and knead with the honey mixture into a cohesive dough.
- Mix in the candied orange peel, then wrap the dough and rest in the fridge for 1 hour.
- Roll out 1 cm thick and cut into 3x8 cm rectangles.
- Bake in an oven preheated to 180°C for 15-18 minutes until the edges brown.
- Let cool and, if you like, dip one half in melted chocolate.
- Rest in a closed tin for 1-2 weeks, as they are only really good once they have softened in storage.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not be afraid of the spices; resting softens the strength of the Christmas flavours.
- Resting the biscuits in a closed tin with a slice of apple softens them soonest.
- They look best with chocolate or glaze.
Frequently asked questions
What is the difference between Lebkuchen and Printen?
Printen are harder, made with syrup, honeyed and spiced, and are not based on a baked mass the way Lebkuchen are.
How long do they keep?
3-4 weeks airtight.
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