• Butter, syrup (dark liquid sugaand Brown sugar must be melted in a pot, do not boil.
• Potash (baking soddissolves in ½ dl of water, pour into the warm mass under stirring,
• after which it has to cool.
• Brown cake spice, chopped almonds, succade (candied peel), chopped orange peel and flour mix well together in a bowl.
• The cooled sugar mass is poured into the browncakes mixture,
• stirred and kneaded well, then rolled out into rods with a diameter of about 4 cm and a length of about 30 cm,
• then roll the rods into baking paper and lay on the fridge for a day.
• To make it easier to cut the rods into slices, they can be used 1 hour in the freezer before cutting them into slices.
• The rods are cut into slices a about 2 mm thick and put on a greased baking sheet (lubricated with butter)
• and baked at 170°C for 7 minutes in preheated hot air oven.

They are a little soft when they get out of the oven, but are beautifully crisp when they are cooled off.