Crunchy German rock sugar cookies with a hint of caramel. A cookie which will make everybody smile for sure.
German rock sugar, originated in the East, is nothing more than lumps of crystallized sugar. I used to eat it secretly from the little sugar pot at my mothers house when I was young. It crackled so good in your mouth and tastes a bit like caramel. Hence that's where I got my strong preference for German rock sugar cookies. And today a delicious recipe.
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German rock sugar cookies
- 100 ml Dutch sugar syrup
- 75 grams rock sugar
- 300 grams self-rising flour
- 3 eggs size L
- 175 grams butter unsalted ( + extra to grease the baking sheet )
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
Ingredients you need per step are listed below the step in Italic
- Grind the rock sugar in a food processor.
- In a bowl mix the flour, dark sugar syrup, eggs, butter, salt, cinnamon, and nutmeg until it becomes a smooth batter with the mixer.
- Then mix the crushed sugar into the batter.
- Put the dough in the refrigerator for 1 hour.
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Grease a baking tray with butter. With a spoon put some batter on the baking plate.
- Repeat for the rest of the plate, but leave 2 inches between the cookies (the batter will spread slightly).
- Put in the oven and bake 20 to 25 minutes or until golden brown.
- Let the cookies cool on a wire rack and store in an airtight sealed box.