Aachener Printen is a speciality gingerbread or Lebkuchen sold in the masses to the masses at Christmas. Recipes are closely guarded secrets but my German friend gave me this version.
- 500g golden syrup
- 500g plain flour
- 50g candied peel
- 2tsp baking powder
- 2tsp ground star anise
- 2tbsp ground coriander seeds
- 2tsp ground cinnamon
- 1 tsp ground cloves
For the glaze
- 2 tbsp granulated sugar
- 2 tbsp water
For the topping
- 200g dark chocolate – minimum 80% cocoa solids
To make around 12 pieces
- Mix all the dry ingredients in a bowl and set aside.
- Warm the golden syrup in a pan over a low heat until it’s loosened and warm to touch but not hot.
- Add the syrup to the dry ingredients and mix together into a soft dough.
- Roll into 12 pieces – shapes of your choice. Cylinders or rounds or squares.
- Place the pieces on to the baking tray and bake for 15- 20 minutes.
- Make the glaze by dissolving the sugar in the warmed water and glaze the pieces while they are still warm.
- When cooled, dip and coat in melted chocolate.