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These cookies originated in the city of Aachen. While they were traditionally sweetened with honey, they began sweetening them with sugar beets when Napoleon issued a trade embargo affecting the availability of honey.
INGREDIENTS
- 165 g honey
- 15 mL water
- 2 g potash (or baking soda)
- 6 mL dark rum
- 50 g brown rock candies
- 30 g granulated sugar
- 20 g candied orange peel
- 4 g cinnamon
- 4 g anise
- 2 g coriander
- 1 g cloves
- 200 g cake flour
DIRECTIONS
- Heat (don’t boil) the honey and water on a saucepan
- If using potash, dissolve in liquid. If using baking soda, then add to the dry ingredients
- Mix all of the dry ingredients in a second bowl
- Add the rum, candies, sugar, and orange peel to the dry ingredients and mix well
- Add the dry mixture to the honey mixture and combine well. Chill for a few hours
- Roll out (~0.75 cm) on a floured table and cut into whatever shape you would like
- Bake at 350 F until the outsides being to harden and the insides are still soft (should still be light in colour)
Notes:
- There is no fat in these cookies, so they will stay soft after chilling
Chateau Gateau 