These are classic German Advent biscuits (cookies), served throughout the Christmas season, often with a glass of mulled wine.
Prep time: 20 minutes/Cook time: 10 minutes/Makes: 15-18
Ingredients:
100g butter
75g brown sugar
100g black treacle
75g blanched almonds, finely chopped
1 tsp ground cinnamon
pinch of ground cloves
1/2 tsp baking soda
125g plain flour
125g rye flour
Method:
Combine the butter, sugar and treacle in a small tan. Heat over low heat until the butter melts and the mixture becomes liquid then fold in the cinnamon and cloves. Take off the heat and set aside to cool.
Dissolve the baking soda in 1 tbsp of warm water then add to the treacle mixture. Fold in the flours and bring the mixture together as a dough. Turn onto a lightly-floured works surface then knead until the dough is smooth and well combined (if it’s a little stiff add a little water).
Place in a bowl, cover with clingfilm (plastic wrap) and leave outside at room temperature over night. The following day sandwich the pastry between two sheets of clingfilm then roll out to 3mm thick. Cut into rectangles (about 3 x 5cm in size). Transfer these to a lightly-greased baking tray then place in an oven pre-heated to 170°C and bake for 8 minutes, or until golden brown. Allow to cool in a wire rack then store in an air-tight jar.
