Aachener Printen

These cookies are tough at first, but soften up after a week or so. They keep for months.

500 g dark syrup
3 T water
10 g potash
1 T rum
150 g rock candy
100 g sugar
60 g candied orange peel, finely chopped
2 t ground aniseed
2 t ground coriander
1 pinch ground cloves
600 g flour
for glazing: some dark syrup and water
  1. Heat syrup and water and then let it cool down until lukewarm.
  2. Dissolve potash in rum, beat the candy rock into small pieces and give both to all other ingredients and knead a dough out of it.
  3. Let it rest for 5 days and then roll it out to a thickness of 0.5 cm and cut out rectangles of 4 x 8 cm.
  4. Grease the baking sheet and place the Printen with some distance to each other on the sheet.
  5. Preheat oven to a temperature of 350 F and bake the Printen for about 15 minutes.
  6. Glaze the cookies with a mixture of syrup and water and store in tins.