Aachener Printen (German gingerbread cookies)

Aachener Printen (German gingerbread cookies)

Based on 1 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"Aachener Printen is a type of gingerbread from the west German city: Aachen. These soft and chewy cookies are simply part of the winter and Christmas seasons. But it puts many people off, as it is usually quite a laborious recipe. Here my version is easy and fool-proof. As an alternative to potash and baker's ammonia (traditional German baking ingredients), you can also use a total of 15 g of baking powder. Simply sift the baking powder, without water, into the flour."

Difficulty

Easy 👌

Preparation

30 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
126⅔ g
honey
30 g
rock sugar
160 g
flour
tsp
salt
3⅓ g
gingerbread spice
tbsp
orange zest
1 g
potash
1⅓ g
baker’s ammonia
flour (for dusting)
milk (for coating)
MetricImperial

Utensils

meat tenderizer, fine sieve, 2 bowls (large), 2 bowls (small), wooden spoon, plastic wrap, oven, rolling pin, baking sheet, parchment paper, pastry brush

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How-To Videos

homemade-gingerbread-spice

Homemade gingerbread spice

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-measure

How to measure

Nutrition per serving

Cal551
Fat1 g
Protein9 g
Carb130 g
  • Step 1/4

    Crush rock sugar in a sealable plastic bag using a heavy pan or meat tenderizer until only about 3 mm small pieces remain. Sift out the fine sugar dust as needed and use only the sugar pieces. Mix the flour, salt, rock sugar, and gingerbread spice in a large bowl. In a second large bowl, mix the honey, and orange zest until everything is well combined.
    • 30 g rock sugar
    • 160 g flour
    • tsp salt
    • 3⅓ g gingerbread spice
    • 126⅔ g honey
    • tbsp orange zest
    • meat tenderizer
    • fine sieve
    • 2 bowls (large)

    Crush rock sugar in a sealable plastic bag using a heavy pan or meat tenderizer until only about 3 mm small pieces remain. Sift out the fine sugar dust as needed and use only the sugar pieces. Mix the flour, salt, rock sugar, and gingerbread spice in a large bowl. In a second large bowl, mix the honey, and orange zest until everything is well combined.

  • Step 2/4

    Dissolve potash and baker's ammonia separately with 1 tbsp water each. Slowly add the flour mixture, prepared potash, and baker's ammonia to the honey mixture, and mix everything with a wooden spoon until a dough is formed. If the dough is way too sticky, you can add a little more flour. Wrap the dough tightly in plastic wrap and place it in the refrigerator for at least an hour.
    • 1 g potash
    • 1⅓ g baker’s ammonia
    • 2 bowls (small)
    • wooden spoon
    • plastic wrap

    Dissolve potash and baker's ammonia separately with 1 tbsp water each. Slowly add the flour mixture, prepared potash, and baker's ammonia to the honey mixture, and mix everything with a wooden spoon until a dough is formed. If the dough is way too sticky, you can add a little more flour. Wrap the dough tightly in plastic wrap and place it in the refrigerator for at least an hour.

  • Step 3/4

    After the cooling time, preheat the oven to 175°C/347°F and dust a work surface generously with flour. Using a lightly floured rolling pin, roll out the dough to approx. 0.8 cm/0.3 inch thick. Cut dough into approx. 7x3 cm / 2.75x1 in. rectangles. Then carefully transfer to a baking sheet lined with parchment paper, leaving some space in between. Roll out the remaining dough again to cut out more Printen.
    • flour (for dusting)
    • oven
    • rolling pin
    • baking sheet
    • parchment paper

    After the cooling time, preheat the oven to 175°C/347°F and dust a work surface generously with flour. Using a lightly floured rolling pin, roll out the dough to approx. 0.8 cm/0.3 inch thick. Cut dough into approx. 7x3 cm / 2.75x1 in. rectangles. Then carefully transfer to a baking sheet lined with parchment paper, leaving some space in between. Roll out the remaining dough again to cut out more Printen.

  • Step 4/4

    Brush the Printen with milk and bake for approx. 10–15 min. or until crispy on the outside and just lightly browned. Then let the cookies cool on the baking sheet for approx. 5 min. so that they become even firmer. Then allow to cool completely. Decorate with chocolate or frosting as desired. Enjoy!
    • milk (for coating)
    • pastry brush

    Brush the Printen with milk and bake for approx. 10–15 min. or until crispy on the outside and just lightly browned. Then let the cookies cool on the baking sheet for approx. 5 min. so that they become even firmer. Then allow to cool completely. Decorate with chocolate or frosting as desired. Enjoy!

  • Enjoy your meal!

    Aachener Printen (German gingerbread cookies)

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