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!

Spitzbuben

Christmas is slowly approaching and I have already baked 6 must-bake German traditional cookies. This year, I will be baking 6 new cookies to add to my Christmas Cookies collection.

Literally translated, Spitzbuben means "rogues" but these cookies do not look like it. They are quite similar to Jammy biscuits but I use red currant jelly to sandwich two cookies together.  Before they are sandwiched together, the tops are sprinkled with sugar powder or confectioner's sugar.  In short, they look pretty and taste excellent!

Ingredients (yields about 70 pieces):
200 g cold butter, to be cut into cubes before adding to dry ingredients
400 g plain flour
50 g ground hazelnut
3 egg yolks
90 g fine sugar
7 g vanilla sugar
zest from half a lemon

200 g red currant jelly or jam, to be slightly heated in a small pot
sugar powder or confectioner's sugar

Method:
In a mixing bowl, add all ingredients except red currant jelly and powdered sugar.  By using the kneading hook, knead to a pliable dough.  Wrap dough in cling film and leave it in the fridge for at least two hours.

Roll out dough on a well floured worktop to a thickness of 2.5 cm.  By using a 3 cm or 3.5 cm diameter cookie cutter, cut out dough as shown below.  Arrange on baking tray which is lined with baking paper.  Repeat procedure until all dough are used up.

Bake in a preheated fan oven at a temperature of 180° C for about 10 minutes.  Once done, leave aside to cool down completely.

Arrange cookies with a hole in the centre on a tray and by using a small sieve, sprinkle sugar powder on top.  Spread a little red currant jelly or jam on a base cookie (without hole), then place a cookie (with hole) on top.  Arrange on a baking tray and leave overnight in order that the jelly or jam get dried.  Store cookies between pergament paper in an airtight container.

Happy Baking!

Almond Bars (French-style)

My last new addition to my Christmas cookies selection this year.  I have tasted this cookie somewhere years ago (I cannot remember when & where) but now, I must "die die" want to bake it. The ingredients for the batter are just noisette chocolates, butter, eggs, sugar & flour - spread on rectangular Oblaten (thin wafers) and sprinkled with almond slivers before baking.  No cutting out shapes at all!  Once baked, just cut into diamond shapes while still hot and sprinkle with icing sugar! It is worth the effort because the taste is delicious!

Ingredients (yields about 50-60 pieces):
6 pcs Oblaten or thin wafers (120 x 200 mm)

350 g butter (room temperature)
350 g fine sugar
6 egg yolks (medium-size)
200 g (2 bars) noisette chocolates from Milka
175 g flour

6 egg whites (medium-size)
a pinch of salt

200 g almond slivers (gestiftelte Mandeln)
icing sugar

Method:
Grate noisette chocolate into a bowl.

Arrange Oblaten on a baking tray and lightly brush the overlapping sections with water as shown.

In a mixing bowl, whisk butter, sugar and egg yolks until thick and creamy.  Add grated chocolate and mix well.  Then, gradually fold in flour and mix well.  In another mixing bowl, whisk egg whites and salt until stiff.  Fold into the butter/egg mixture.

Spread mixture on Oblaten evenly.  Then, sprinkle the almond slivers on top.

Bake in a preheated fan oven at a temperature of 160° C for about 35 minutes.  Once done, cut into diamond shapes while still hot and sprinkle with icing sugar.  Leave aside to cool down completely before storing in a tin.

Happy Baking!

Peanut Butter Cookies

A non-traditional german cookie this time as I would like to bake something different. I added peanut butter and cane sugar in the dough mixture to achieve the peanut taste.  Easy to make and one can bake them a few days before they are decorated.

Ingredients (yields about 90 pcs):
250 g peanut butter
250 g butter (room temperature)
200 g fine sugar
200 g cane sugar
a pinch of salt
2 eggs
600 - 650 g flour

400 g bitter chocolate

Method:
In a mixing bowl, whisk peanut butter, butter, fine sugar and cane sugar until creamy. Add eggs and mix well.  Then, add salt and flour and knead by using the dough hook to a pliable dough.  Wrap dough in a cling wrap and leave in fridge for about 30 minutes.

Roll out dough and cut out circles with a diameter of 6 cm.  Bake in a preheated fan oven at a temperature of 155° C for about 10 minutes or until top is light brown in colour.  Once done, remove from oven and leave to cool down completely.

Melt chocolate in a bain-marie again and dip the cookies halfway.  Decorate with chocolate hearts and leave to dry completely before storing them in an airtight tin.

Happy Baking!

Baiserbusserln

A new german cookie which I am adding to my collection of Christmas cookies. These Busserln are mini in size and do not require much work.  The bases are simple biscuits and topped with meringues. The enjoyable part is to assemble them together with red or blackcurrant jam.

Base Biscuit Ingredients (yields about 100 pieces):
200 g flour
2 egg yolks
150 g butter (room temperature)
30 g fine sugar
1 tsp vanilla sugar
a pinch of salt

Meringue Ingredients:
3 egg whites
240 g fine sugar

100 g red or blackcurrant jam

Method:
In a mixing bowl, knead butter, egg yolks, sugar, vanilla sugar, flour and salt together to a pliable dough.  Wrap dough in a cling wrap and store in fridge for about 30 minutes.

Roll out dough on a well floured worktop to a thickness of 2.5 cm.  Cut out circles with a diameter of 2 cm.  Arrange on a baking tray which is lined with baking paper.

Preheat fan oven to a temperature of 165° C.  In another bowl, whisk egg whites. Gradually, add sugar to form a firm mixture.  By using a piping bag with a 1 cm diameter plain nozzle, pipe a small meringue spot on top of the bases as shown.

Bake in oven on the lowest rack for about 17-20 minutes.  Once done, leave to cool down completely.

In a small saucepan, heat jam over low heat and stir until smooth.  Leave aside to cool down a bit.  To assemble, join two Busserln together by spreading a little jam on the base.  Leave to dry completely before storing them in an airtight tin.

Happy Baking!

Linzer Cookies

Another new german cookie to add to my collection of Christmas cookies.  I added three spices i.e. cinnamon, cardamon and cloves in the dough.  Apart from the spices, I also added ground almonds. One may add clear cherry liquor for the extra taste.  The top biscuits with hearts are sprinkled with icing sugar and assembled together to their bases with red or blackcurrant jam.

Ingredients (yields about 100 pieces):

450 g cold butter

220 g icing sugar

60 g vanilla sugar

a pinch of salt

3 eggs

1/4 tsp cardamon powder

1/4 tsp cinnamon powder

1/4 tsp cloves powder

450 g flour type 550 or plain flour

450 g ground almond

3 tsp clear cherry liquor/Kirschwasser (optional)

extra icing sugar for topping

400 g red or blackcurrant jam

Method:

In a mixing bowl, knead butter, icing sugar and vanilla sugar together.  Then, add egg, salt, spices and cherry liquor (optional).  Gradually add flour and ground almond. Knead mixture to a pliable dough.  Wrap dough in a cling wrap and leave in the fridge overnight.

Roll out dough on a well floured worktop.  Cut out your desired shape and arrange on a baking tray which is lined with baking paper.  Ensure that the bases and tops with an opening are cut out as shown.

Bake in a preheated fan oven at a temperature of 150° C for about 20 minutes or until golden brown. Leave to cool down completely.

In a saucepan, heat jam over low heat and stir until smooth.  Leave aside to cool down a bit.  Arrange the tops on a baking tray and sprinkle with icing sugar.

To assemble, spread a little jam on the bases and carefully place the tops over it.  Leave to dry before storing in an airtight tin.

Happy Baking!

Springerle

Christmas is slowly approaching and it is about time to start baking some cookies. Various german cookies recipes can be found under the "Browse Recipes" section.

Springerle - A traditional german Christmas cookie which comes in different shapes and sizes.  I have my own collection of wooden moulds which I will add on as and when I find pretty moulds which are on sale at the christmas markets.  This cookie needs to be baked way in advance, at least four weeks before Christmas in order that they become soft.  Before baking, the cookies need to be left at room temperature to dry for at least 24 hours in order that they get an elevated base underneath during baking.  Once cooled, arrange them on a large tray and leave them in a cool place. Do not store them in an airtight container or else, they will become hard.  Another option is to store them in the freezer between layers of pergament paper in a plastic container. Thaw them for half an hour before serving!

Ingredients (yields about 50 pieces):
4 eggs (medium)
500 g icing sugar, to be sifted
grated zest of a lemon
500 g plain flour, to be sifted

Method:
In a mixing bowl, whisk eggs and icing sugar together until thick and creamy.

Add lemon zest and flour gradually.  Use the dough hook to knead.

Take a small portion of dough and roll out to 1-cm thickness on a well-floured worktop. Sprinkle flour all over on wooden mould and then, knock off flour from mould.  Position mould on dough and press evenly to make an impression.  Remove mould and by using a round cutter to cut the edges as shown.  Arrange on baking tray which is lined with baking paper.  Leave to dry at room temperature for at least 24 hours.

Preheat oven to a temperature of 160° C (fan:  130° C).  Bake on middle rack with the oven door slightly ajar (i.e.  place a wooden spoon in between oven door and oven) for about 20 to 30 minutes. The Springerle cookies should have a white top and a slightly browned bottom.  One also notice that the cookies have an elevated base underneath.

I also use another mould as shown below.

After baking, arrange them on a large tray and leave them in a cool place.  Do not store them in airtight containers or else, they will become hard.  Another option is to store them in the freezer between layers of pergament paper in a plastic container. Thaw them for half an hour before serving!

Happy Baking!

Gewürzte Herzen (Spiced Heart Cookies)

Another new cookie addition to my christmas cookies collection this year.  I added Lebkuchengewürz or gingerbread spices to the dough to give this cookie a subtle taste.  Once baked, I glazed the tops with icing glaze made up of beetroot juice and decorated with sugar pearls.

Ingredients (yields 60 pcs):
250 g brown cane sugar (Rohrzucker)
200 g cold butter, to be cut into cubes
1 packet Lebkuchengewürz or 15 g gingerbread spice
200 g rye flour (Roggenmehl), to be sifted
300 g plain flour. to  be sifted
1 tsp (heaped) baking powder, to be sifted
3 eggs ("M" size)

Glaze Ingredients:
150 g icing sugar, to be sifted
100 ml beetroot juice (taken from bottled beetroot), to be boiled until concentrated - only 3 tbsp are needed OR 3 tbsp fresh orange juice
sugar pearls for decoration

Method:
In a bowl, knead cubed butter, cane sugar, both types of flour, baking powder, gingerbread spice and eggs together.  Wrap dough in cling film and store in fridge for about 30 minutes.

On a floured worktop, knead dough again.  Take a portion of dough and roll it out to a thickness of 5 mm.  By using a heart shape cookie cutter, cut dough out and place them on a baking tray which is lined with baking paper.  Repeat until all dough is used up.

Bake in a preheated conventional oven at 180° C (fan:  160° C) for about 18 minutes. Once done, remove from oven and leave to cool down completely.

For the glaze, mix icing sugar with concentrated beetroot juice or orange juice until smooth.  By using a small brush, glaze the tops and decorate with sugar pearls. Leave to dry overnight before storing in the tin - each layer to be lined with pergament paper.

Happy Baking!

Ingwer-Mandeln-Taler (Ginger-Almond Cookies)

A new cookie addition to my christmas cookies collection this year.  I added ground almonds and chopped ginger in the dough, cut them into rounds and placed each on a wafer before baking.  Finally, each cookie is glazed with icing sugar and topped with a candied cherry wedge and sliced almonds.

Ingredients (yields about 60 pcs):
130 g butter
130 g honey
120 g sugar
1 egg yolk
300 g plain flour, to be sifted together with gingerbread spice and baking powder
10 g Lebkuchengewürz or gingerbread spice
2 tsp baking powder
50 g ground almonds
150 g marzipan, to be cut up into small pieces
50 g candied ginger, to be finely chopped

Backoblaten (5 cm in diameter) or baking wafers
candied cherries, to be cut into wedges
almond sticks
100 g icing sugar
1 tbsp lemon juice

Method:
In a saucepan, heat honey, butter and sugar until melted. Remove from heat and leave aside to cool down completely.  Pour into a mixing bowl and add egg yolk.  Mix well.  Then, add flour mixture and ground almonds.  Knead well before adding marzipan and candied ginger.  Knead again until all are well combined.

On a floured worktop, roll out dough to a thickness of 5 mm.  By using a cutter with a diameter of 5 cm, cut circles and place them on Oblaten.  Arrange on a baking tray which is lined with baking paper. Bake in a preheated conventional oven at 175° C (fan oven:  155° C) for about 12 to 15 minutes.  Once done, remove from oven and leave to cool down completely.

In a small bowl, mix icing sugar and lemon juice to a thick consistency.  Glaze cookies with icing and arrange a cherry wedge with 2 almond sticks on top as shown in above photo.  Leave to dry overnight before storing in the tin - each layer to be lined with pergament paper.

Happy Baking!

Schoko-Schneeflöckchen

Another simple cookie to round up my christmas cookies selection.  It is easy and quick to prepare! Furthermore, it tastes good!

Ingredients:
100 g sugar
200 g cold butter
300 g flour
1 egg

200 g milk chocolate couverture

Method:
Mix sugar, butter, flour and egg together to form a dough.  Form dough into a ball and store in the fridge for about one hour.

Roll out dough to 2 mm thickness and cut out snowflake shapes.  Place them on a baking tray which is lined with baking paper and bake in a preheated oven at 220ºC (Fan: 170ºC) for about 9-10 minutes.  Leave aside to cool down.

Melt couverture in a bowl over a water bath.  Half dip cookies and place them on a baking tray which is lined with pergament paper.  Leave to set overnight.  Then, store in a lined airtight container (place paper in between each layer).

Happy Baking!

Florentiner

Florentiner is also a traditional german cookie.  Honey is used in most recipes but in this recipe, I used Glukose-syrup or Bonbon-syrup.  There are various ways of making Florentiner either by using a metal ring on a baking tray or a Florentiner mould form out of silicon.  I am using the latter because I find it easier and faster!

Ingredients:
600 g sugar
400 g butter
300 g fresh cream
150 g glucose syrup (Glukosesirup – it can be bought at any cake ingredients shop or online)
600 g thinly sliced, peeled almonds (gehobelte Mandeln)
70 g candied orange peel (Orangeat)
70 g candied lemon peel (Zitronat)

400 g bitter chocolate couverture (Zartbitter-Kuvertüre or Schokoglasur)
glaced red cherries, halved

2 Florentiner silicon moulds, buttered once only before use

Method:
Preheat oven to 160º C.  Bring butter, cream, syrup and sugar in a large pot to boil and keep stirring for 2 – 3 minutes. Add in sliced almonds and candied peels. Mix well and let it boil shortly before removing the pot from stove.

Spoon one tablespoon into each mould and spread evenly. Place a halved cherry in the middle and bake in oven for 25 – 30 minutes or until golden brown. Remove from oven and let it cool down before removing the Florentiner from the silicon moulds.  Leave them to cool on pergament paper.

Melt couverture in a bowl over a water bath.  Dip the bottoms of the Florentiner in the couverture and place them on a fresh sheet of pergament paper.  Leave overnight at room temperature or until the couverture are set before storing them in a cake tin which is layered with pergament paper.

Happy Baking!