45 min. (active baking time - the dough should be refrigerated for a few hours)
250 gr butter
150 gr sugar
250 gr syrup
2 tsp potash
1 tbsp water
400 gr wheat flour
100 gr 03 Stout Super Grain Flour
2 tsp cinnamon
1 teaspoon cloves
50 gr almonds (whole or chopped)
Heat the butter, sugar and syrup to boiling point.
Dissolve the potash in the water and stir in.
Cool the mixture until lukewarm.
Mix the flour and spices in a separate bowl, sieve and stir in with the almonds.
Knead the dough well.
Roll into bars about 5 cm thick, wrap in baking paper and leave in a cool place - at least a couple of hours but preferably until the next day.
Cut into thin slices and place on a baking sheet lined with baking paper.
Bake for about 6 minutes at 175 degrees (regular oven)
If you've kept the dough in the fridge, take it out just before you're going to cut it - that way you'll avoid the dough crumbling when you cut it.