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. But first, the quote of the week:
It's a good taste!
Recipe: German rock sugar
German rock sugar cookies
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- baking plate
- Food processor with knife
- 100 ml dark sugar syrup
- 75 grams rock sugar
- 300 g self-raising flour
- 3 eggs
- 175 grams butter unsalted ( + extra to grease the baking sheet )
- pinch salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 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 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 .