Brown cakes: A classic cookie from northern Germany and Scandinavia that tastes wonderfully aromatic thanks to ingredients such as cinnamon, cloves and ground almonds. This is how it's made:
Place all the dry ingredients in a food processor and blend together. Warm the syrup slightly - this makes it liquid and makes it easier to work with. Then add this to the flour mixture. Knead the dough well with the dough hook and shape into a large ball. Wrap the ball of dough in cling film and leave to rest in the fridge for at least a few hours, preferably overnight.
After the dough has rested, roll it out as thinly as possible with a rolling pin (approx. 2 - 3 mm).
Now use the cookie cutters to cut out cookies and place them on the baking tray with baking paper. The cookies can be placed quite close together as the dough hardly rises any further in the oven.
Heat the Monolith Classic to 220° C with the deflector stones, place the 2nd & 3rd levels inside and place the pizza stone on the third level. Bake at 220° C (approx. 7 to 9 minutes).
The cookies are still soft straight from the monolith, so allow the brown cakes to cool well - they should be nice and crispy!
