German Syrup Cookies Recipe
Sirupkuchen is a traditional German spiced cookie made with a rich blend of syrup, spices, and lemon, often enjoyed during the Christmas season.
Ingredients
- 250 g Butter 1 cup / 8.8 oz
- 133 g Sugar 2/3 cup / 4.7 oz
- 500 g Golden Syrup 1 1/2 cups / 17.6 oz
- Juice and Peel of 1 Lemon
- ½ teaspoon Cloves
- 2 teaspoons Cinnamon
- ⅓ teaspoon All Spice
- ⅓ teaspoon Mixed Spice
- ⅔ teaspoon Ginger
- 80 ml cold water 1/3 cup / 2.7 fl oz
- 1 ⅓ heaped teaspoons Bicarbonate of Soda
- 833 g Flour 6 1/2 cups / 29.4 oz
Instructions
- Preheat the oven to 170°C (340°F).
- Line 2-3 baking trays with baking paper.
- In a large pot, melt the butter, sugar, and syrup together and bring to a boil. Remove from heat and allow to cool.
- Using a lemon squeezer and grater, add the juice and peel of 1 lemon.
- Add all the spices and mix well.
- In a ⅓ cup of water, dissolve the bicarbonate of soda and stir. Add this to the mixture in the pot. The mixture will bubble up. Mix well.
- Add the flour and mix until combined.
- Allow the dough to rest in the fridge overnight.
- Using a rolling pin, roll out the cookie dough as thin as possible.
- Cut out shapes with a cookie cutter.
- Place on the prepared baking trays.
- Bake for 10-15 minutes, adjusting the time based on the thickness of the cookies. Remove the thinner cookies first if necessary and continue baking the thicker ones.
- Allow the cookies to cool on the trays. The cookies need to be crispy, if they are not hard they are not baked long enough. Check for crispness and return to the oven if needed for a few more minutes.
