Aachener Printen


  • 500 g golden syrup
  • 500 g cake flour
  • 150 g coffee sugar crystals
  • 50 g candied orange peel
  • 2 tsp. baking powder
  • 2 tsp. anis seeds, ground
  • 2 tsp. coriander, ground
  • 2 tsp. cinnamon
  • 1 tsp. cloves, ground

for glace:
  • 2 tbsp. sugar, 2 tbsp. water (simply mix together)


While warming the syrup, mix all the other ingredients in a bowl. Add the lukewarm syrup and knead into a dough. Roll into 1 cm thick plate and cut into 2x6 cm big fingers. The dough will be a bit sticky and soft, but you can "reshape" the pieces when you place them on the baking paper. Bake at 180 for 15 min. Glace while still warm, or alternatively, coat with dark chocolate (this will make you the cooking hero in your family :-).

Will last two to four weeks in an airtight container in a place where the hubby can't find them.


To create a heavenly variation add chopped roasted hazelnuts before the chocolate coating is applied.

Directly after the baking they will be fairly hard and crunchy, but this will turn into a nice chewy texture after a couple of days. If you like to soften them further, store them together with an apple (cut open) in an airtight container, but don't store for too long after that, they might go mouldy otherwise.

Should you have any leftovers, use them to thicken your venison gravy, in case you are doing a venison roast for Christmas. The sweetness and flavour of the printen will make a stunning sauce :-)

For a more traditional touch substitute the two tsp. of baking powder with one tsp. of "Hirschhornsalz" (salts of hartshorn).


If you live in New Zealand, then you can order my own sweet treats online here.

Quakebake Ltd., Napier, New Zealand    phone (06) 833 6446    © Copyright 2005 All rights reserved.

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