Butter, syrup (dark liquid sugar) and Brown sugar must be melted in a pot, do not boil.
Potash (baking soda) dissolves 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.
