Speckendicken

Ingredients:

125 g lard          500 g rye flour

250 g grind coarsely wheat flour      ½ l milk

125 g sugar beet syrup       100 g of sugar

½ pack of baking soda      ½ pack of cardamom

½ pack of anise    3 eggs       dried sausage (Salami)

fat bacon

Preparation: Heat the milk with syrup, sugar and lard in a saucepan. Mix the flour with baking powder, anise and cardamom and place in a mixing bowl, make a recess in the middle and add the beaten eggs. Then add the lukewarm milk mass to the flour mixture. Process everything well into a dough.

The dough must rest in the fridge for one night. The next day, the dough must be so thick that it can be easily added to the pan with a spoon. If it is too firm, it can easily be stretched with milk. The dough should not be too thick and not too thin. Leave the fat in the pan and then add the dough with the spoon, then gently press in the sausage and bacon slice. Bake and turn in between.

You should plan for 10 minutes per Speckendicke and not fry too hot, so that they don't take on color too quickly.

East Frisian New Year's cookies

Ingredients:

450g flour        

200g sugar candy or white sugar       

200g butter       

1 egg   

0,5l  water

1 tablespoon of cinnamon ground

1 tablespoon of anise ground

The sugar candy is dissolved in hot water and placed to cool. The butter is also made liquid and after it has cooled it is stirred until creamy. Then add the egg, cinnamon, anise and sugar solution and flour. Mix everything into a smooth dough and let it rest for one night.

Bake thinly in the waffle machine and roll up quickly.

They are best stored in a tin can.