Mürbchen

A simple and tasty German cookie or biscuit.  In order to achieve the intense yellow colour, the egg yolks are mixed with a pinch of salt and set aside covered for about an hour before they are added into the dough mixture.  Before baking, the cookies are brushed with egg yolk twice i.e. they are left to dry for about 5 to 10 minutes before the second egg yolk brush.

Ingredients (yields about 60 pieces):
2 egg yolks
a pinch of salt

300 g plain flour
mark from half of a vanilla pod or 8 g vanilla sugar
150 g cold butter, to be cut into cubes
150 g fine sugar

2 egg yolks (for brushing)

Method:

In a small bowl, mix 2 egg yolks and a pinch of salt together.  Cover bowl with cling film and leave aside for about an hour.

In a mixing bowl, add the egg yolk mixture, plain flour, vanilla mark, cold butter and sugar.  By using the kneading hook, knead mixture to a pliable dough.  Wrap dough in cling film and store in the fridge for about 30 minutes.

Roll out dough on a well-floured work top to a thickness of 0.5 cm.  By using different shapes of cookie cutters, cut out preferred shapes.  Arrange on a baking tray which is lined with baking paper. Brush dough shapes with beaten egg yolk and leave aside for about 5 or 10 minutes.  Then, brush again with egg yolk.

Bake in a preheated fan oven at a temperature of 160° C for about 15 minutes.  Once done, remove from oven and store between pergament paper in an airtight tin.

Happy Baking!

Haferflocken-Plätzchen (Oatmeal Cookies)

Not a German cookie but a typical English cookie!  Why not bake them for Christmas?  I was glad that I did because our son loves the taste and crunch!

Ingredients:
250 g butter
300 g fine sugar
300 g oatmeal
2 eggs
150 g plain flour
8 g baking powder
100 g raisins

Method:
In a mixing bowl, mix all ingredients together.

By using a teaspoon, scoop small portions and form them into balls.  Arrange them quite apart from each other on a baking tray which is lined with baking paper.  Kindly note that the cookies will expand themselves.

Bake in a preheated fan oven at a temperature of 180° C for about 15 minutes.  Once done, remove from oven and leave aside to cool down completely.  Store between pergament paper in an airtight tin.

Happy Baking!

Schoko Bärentatzen

Literally translated as "bear claws", this is a traditional German cookie.  By using a Bärentatzen mould which is sprinkled with fine sugar, cute bear claw figures are formed before they are gently baked.  To complete the look, the cookies are immersed in either white or brown chocolate icing. There are a few variations of Bärentatzen and I baked mine with grated chocolate in it.

Ingredients (yields about 50 pieces):
2 egg whites (medium-size)
250 g sugar powder or confectioner's sugar
100 g bitter dark chocolate, to be finely grated
225 g ground almonds

fine sugar for mould
100 g white chocolate icing
100 g dark chocolate icing

Method:
In a mixing bowl, whisk egg whites until frothy.  Add sugar powder and continue whisking until the mixture becomes thick and creamy.  Add grated chocolate and ground almonds to mixture.  Knead to a pliable dough.

By using a teaspoon, scoop portions to the size of a cherry and roll them in fine sugar.  Arrange balls on a baking tray which is lined with baking paper and leave aside for about an hour.

I am using the wooden mould which is shown below.  If you do not have this mould, you may use the french madeleine mould.  Sprinkle fine sugar in mould.  Then, overturn mould to remove excess sugar.  Place a sugared ball in it and spread dough to cover the mould.  Knock mould over worktop in order that the dough comes out. Arrange onto a baking tray which is lined with baking paper.

Bake in a preheated fan oven at a temperature of 110° C for about 30 minutes.  Once done, remove from oven and leave aside to cool down  completely.  Melt both types of chocolate icing separately. Divide cookies into two portions.  Dip the bottom end of one portion in white chocolate icing and the other portion in the dark chocolate icing. Arrange on baking tray and leave overnight.  Then, store cookies between pergament paper in an airtight tin.

Happy Baking!

Schneeflöckchen

Also known as German Cookies in another part of the world, this cookie originates from North Friesland and is normally baked during Advent.  It has a buttery melt-in-the-mouth texture, just like snowflakes!  Simple to prepare and tastes good!

Ingredients (yields 70 pieces):
250 g cold butter, to be cut into cubes
250 g cornflour
120 g plain flour
100 g sugar powder
15 g vanilla sugar

1 cup of fine sugar for garnishing

Method:
In a mixing bowl, add all ingredients and by using the kneading hook, knead into a pliable dough. Wrap dough in cling film and store in the fridge for at least 30 minutes.

By using a teaspoon, scoop portions and form into small balls (the size of a cherry). By using a fork, press lightly on the balls to create an indent.  Then, arrange on a baking tray which is lined with baking paper.

Bake in a preheated fan oven at a temperature of 160° C for about 12 minutes.  The cookies should have a white surface.  Do not overbake!  Once done, remove from oven.  Roll carefully in fine sugar while they are still warm.  Store between pergament paper in an airtight container.

Happy Baking!

Heidesand

Originating from Lower Saxony, this classic cookie got its name from its "sandy" texture and light colour.  One of my favourites but not my hubby's!  Easy to prepare but the dough needs to be refrigerated overnight.  Before baking, the dough is brushed with egg yolk and rolled in granulated sugar, then sliced into 0.5 cm slices.

Ingredients (yields 70 pieces):

100 g sugar powder or confectioner's sugar

1 tsp vanilla sugar

200 g soft butter

50 g marzipan

zest from 1/2 lemon

250 g plain flour, to be sifted

1 egg yolk, to be slightly beaten

200 g granulated sugar, to be spread on a small tray

Method:

In a mixing bowl, whisk sugar powder, vanilla sugar, butter, marzipan and lemon zest together.  Add sifted flour and knead to a pliable dough.  Form dough into two logs of 3 cm or 3.5 cm in diameter. Wrap dough logs in cling wrap and store in the fridge overnight.

On the next day, take out a dough log (one log at a time) from the fridge.  Remove cling wrap and brush dough log with egg yolk.  Then, roll on granulated sugar until coated all over.  Slice into 0.5 cm slices and arrange them quite apart from each other.  Kindly note that the cookie tends to spread a bit during baking.

Bake in a preheated fan oven at a temperature of 170° C for about 15 minutes.  Once done, remove from oven and leave to cool down completely.  Store between pergament paper in an airtight tin.

Happy Baking!