Aachen Printen

Melt the syrup and sugar in it. Allow the liquid to cool. Dissolve potash and baking soda in a little water. Then knead all the liquid ingredients into the flour and spices. Let the dough rest for about 6 days in the dark and cooled down. After resting, it is kneaded well and rolled out. Then cut the dough into Printen shapes (rectangles about 4 x 10 cm).

Bake on a baking tray lined with parchment paper at 200 °C for 20 minutes. While still hot, brush them with sugar water.

000 years ago, honey cake – which is what the Aachen Printe is – was baked on special occasions. Egyptians and Greeks developed a high baking culture around this specialty. In the Middle Ages, so-called “Bild-Printen” were also offered at local fairs, especially for the well-heeled.

In the course of time, however, simple sugar (syrup) was increasingly used instead of honey. The “honey cake” thus became a poor man’s cake, while the rich increasingly afforded pastries and cakes.

Secret recipes according to old tradition The original recipes are still kept secret thanks to strict rules within the bakers’ guild. In the meantime, the ingredients are basically known, but the mixture, especially the spices, is still a secret. A skilled baker can quickly identify what is needed to bake Printen: Wheat flour, syrup and baking powder, candied orange peel, k

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