OUR X-MAS COOKIES RECIPES
Bon appétit!
Merry X-Mas
SHORTBREAD COOKIES
Ingredients:
400 g flour
250 g butter
250 g sugar
2 vanillin packets
½ tsp salt
½ tsp baking powder
1 egg
2 tpsp rum
100 g ground almonds and/or ground hazelnuts
Milk chocolate (for decoration).
Whip the butter until it' s creamy. Add sugar, vanilla sugar, rum, egg and salt.
Add the baking powder to the flour and mix the mixture extensively with the almonds / hazelnuts. Then cover and let swell for 30 minutes, then shape the mixture into small cookies. Leave a space on the baking sheet, as the cookies will still swell a bit. Do not allow to brown, but remove from oven when soft - they will still harden.
Baking time: 10-15 minutes
Temperature: electric oven: 175°C - 200°C - convection oven: 180°C
After baking, cover the cooled cookies with chocolate.
NUTELLA BISCUITS
Ingredients:
180 g Nutella
150 g flour
1 tsp baking powder
1 egg
Mix the baking powder into the flour and add to the mixing bowl. Add the remaining ingredients and knead into a dough for 45 sec / speed 7.
Shape the dough into approx. 20 small balls by hand and place on a baking tray lined with baking paper. Leave enough space as the biscuits will rise a little.
Baking time: approx. 8 minutes
Temperature: top/bottom heat180°C
PUDDING BISCUITS
Ingredients:
100 g icing sugar
250 g flour
250 g butter
100 g custard powder, vanilla
1 pck. Vanilla sugar
Mix the icing sugar, vanilla sugar and the soft butter and gradually stir in the custard powder and the flour. Shape the dough into balls and place on a baking tray lined with baking paper. Flatten the balls with a fork to create a pattern on the biscuits.
Baking time: approx. 10 minutes
Temperature: convection oven 190°C
CHOCO-CROSSIES
Ingredients:
200 g chocolate (whole milk/white/dark)
150 g cornflakes
50 g almond(s), slivered and roasted
Simply heat the chocolate in a water bath and meanwhile put the ingredients (more or less, depending on your eye, as you like) in a bowl and "crack" them small with your fist or a spoon. Then add the chocolate and mix. Then blot small heaps of this mixture on a baking paper with a spoon.
Dry and put in a cool place.
Berlin bread
FOR THE BREAD DOUGH
500 g flour (type 405)
125 g butter
300 g sugar
100 g dark cocoa
100 g chopped hazelnuts
100 g ground almonds
4 eggs
2 tsp gingerbread spice
1 sachet baking powder
1 sachet vanilla sugar
FOR THE ICING
100 g sugar
3 tbsp. water
First mix the butter, sugar and eggs with a cake mixer or blender. Then gradually add the cocoa, nuts and flour. As the dough becomes very firm, you should knead it by hand at the end.
Line a baking tray with baking paper. Shape the finished dough into rolls about 4 to 5 cm in diameter and the length of the baking tray and bake on them in the oven at about 200°C for 20 to 25 minutes.
In the meantime, mix the icing sugar with water for the glaze and stir until smooth.
When the baking time is over, brush the rolls immediately with the glaze and cut them diagonally into 2 cm wide slices while they are still warm. Then leave to cool on the baking tray.
Baking time: 20 min.
