Another German christmas-classic to finish off this year's holiday season. While these are absolutely delicious, I am usually a bit hesitant to bake these, since you basically only end up with half as many cookies as you bake. This is due to the fact that the cookies consist of two cookie layers separated by redcurrant jam. The dough is fairly easy to prepare and aside from the redcurrant jam, the ingredients are pretty basic and should therefore be easy to find in your local supermarket.
Ingredients:
Dough:
- 300g flour
- 100g sugar
- 200g butter
- 1 egg
Other:
- Redcurrant jam
- Confectioner's sugar
Preheat the oven to 180 °C (fan oven) or 200-210 °C (upper and lower heat). Chop the butter into very small portions and add all ingredients to a mixing bowl in the order mentioned above. Knead the dough until the mixture is even. If you use your hands to knead, cool them before you get started (for example through cold water) to keep the dough as cold as possible, as it will get sticky otherwise. Refrigerate the dough for 1-2 hours. Spread flour on a surface and use a rolling pin to get a dough thickness of approximately 0.2 cm.
Feel free to use whichever kind of cookie cutter you have at home, however Spitzbuben are traditionally flower-shaped.
Use a small circular cookie cutter to remove the center of every second cookie.
Bake the cookies for approximately 10 minutes. Cover all cookies without holes with redcurrant jam and put one of the cookies with a hole on top. Squeeze lightly and remove all excess jam pressed out on the sides.
Lightly dust all cookies with sifted confectioner's sugar.
I hope everyone enjoyed christmas day with their loved ones and please check back for more recipes to keep you busy during the upcoming winter months!
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