Benedikte cakes

Ingredients for Benedikte cakes

Instructions for Benedikte cakes

To prepare the Benedikte cakes recipe, please follow these instructions:

Margarine, brown sugar, water, cinnamon, carnation and Seville oranges should be warmed up together, but must not come to a boil. Cooled by, and the rest is mixed in it. The dough should be left overnight. Shaped like small rods by running the dough through the kødmaskinen (like when you make vanillekranse, but through a slightly wider form). Cut into 5 cm pieces. Bake at 175 degrees C for about 10 minutes, they should be crunchy. The taste reminds quite a bit about Brown cakes.