Chocolate Printen

Ingredients

• 5 g potash
• 20 ml rum
• 250 g beet syrup
• 125 g cane sugar
• 300 g flour
• 50 g chopped lemon zest
• 0.5 tsp cinnamon powder
• 1 tsp anise powder
• 1 tsp clove powder
• 2 tbsp milk
• 150 g whole milk chocolate

Instructions

1. 1.

   Dissolve the potash in rum. Heat the beet syrup with 50 g cane sugar and 3 tbsp water until the sugar is dissolved. Mix the flour with the remaining sugar, lemon zest, cinnamon, anise, and cloves. Knead into a smooth dough with the dissolved potash and syrup. Wrap in cling film and refrigerate overnight.

2. 2.

   Preheat the oven to 160 °C fan.

3. 3.

   Roll out the dough to about 5 mm thickness. Cut into rectangles of roughly 3×8 cm and place on a baking tray lined with parchment paper, leaving 2 cm spacing. Brush with milk and bake in the preheated oven for about 12 minutes. Remove from the tray and cool.

4. 4.

   For the glaze, chop and melt the chocolate. Let it cool slightly so that the printen can be coated and set.