Eating Sweet Recipes

Christmas Biscuits

There is something inherently familiar about baking, I always think about my childhood and the voice of my mother encouraging me to add some flour, or to not be too hesitant about that egg. I know how to handle eggs now, but I still think about those moments every time I pop a cake into the oven. It’s something about working with all these materials to create such a wonderful treat; how eggs, milk, sugar and flour act together and how all those spices create a bouquet of mouth-watering flavours.

Whenever I smell this sweetness I think of busy Saturday mornings standing in the kitchen and dusting every surface, and of the lazy Saturday afternoons spent on the sofa. I remember eating cake and cookies with the family, because it’s something that binds together (as food always does) and I remember eating those treats as something you take time for, something you enjoy and celebrate. Either with a cup of coffee or a good cup of tea.

Especially Christmas time is spend with family and beloved people (if you’re lucky), and it often involves eating Christmas biscuits and other devilish treats usually involving chocolate and marzipan. But what I love even more than eating those packages of bliss and holiday feelings is making them, and I usually bake them with my mother. That’s a tradition I will definitely try to uphold in the decades to come because for me it’s just a mother-daughter thing, and it will not feel the same doing it alone or with others (although that has its very own quality). This year the baking spree took place both because it’s an annual tradition and simply because I currently aren’t in possession of an oven. Funny thing though. When you don’t have one all those wonderful recipes involving an oven come to your mind. Let me tell you, it was fun and ended with me having belly aches because I ate too much dough. I seem to make the same mistakes every year. But let’s have a look at some wonderful recipes:

Chocolate Chip Cookies

 You need:

  • 125 g of chocolate
  • 125 g of butter at room temperature
  • 80 g of sugar
  • 1 pinch of salt
  • 1 package of vanilla sugar
  • 1 egg
  • 200g of flour
  • 1 tsp. of backing powder
  • baking paper

Preheat the oven to 180°C and prepare the baking sheet with baking paper. Chop up the chocolate with a large knife. Set aside 25 g of chopped chocolate to sprinkle the cookies later.

Beat butter, sugar, salt and vanilla sugar with a mixer until fluffy. Add the egg and stir.

Mix the flour and backing powder and strain it to the butter mixture. Add the chocolate and stir everything. With a tablespoon or ice cream spoon from 10-14 small heaps out of the dough and place them on the baking sheet. Pay attention to leaving enough space between the heaps as the cookie dough will spread a bit.

Bake the cookies on the middle shelf of the oven for 10-15 minutes. Sprinkle the still hot cookies with the rest of the chopped chocolate and let them cool.

Spritz Biscuits

 You need:

  • 250 g of butter
  • 200 g of sugar
  • 1 package of vanilla sugar
  • 1 egg
  • 350 g of flour
  • 100 g of ground hazelnuts
  • 50 g of starch
  • Chocolate couverture
  • Mincing machine
  • Baking paper

Prepare the baking sheet with some baking paper. In a large bowl mix everything together and first stir it with the dough hooks of a mixer and then with your hands until you have an even mixture. Let the dough sit for at least two hours in the fridge, you can even prepare it the day before.

To actually make these special biscuits you’ll need a mincing machine with a specific cap for Spritz biscuits. Put a chunk of dough in the machine and start turning the crank, with the other hand push in the dough. It works best with two people for the other person can take the resulting cookie shape and place it on the baking sheet. Form circles, bars or any shape you want.

If you don’t have such a machine feel free to use a piping bag and form circles and bars on the baking sheet. Or you roll out the dough with a rolling pin and use your cookie cutters!

You normally get about three sheets out of this amount of dough. Bake everything at 130-150°C for 25-35 minutes, then let the cookies cool. If you want to decorate the biscuits with chocolate, melt some couverture in a double boiler or the microwave. Stick in the cookies and place them on the baking sheet again to dry. Or you take a spoon and go Jackson Pollock on them!

Spitzbuben Biscuits (no translation here)

 You need:

  • 150 g of sugar
  • 1 pinch of salt
  • 1 package of vanilla sugar
  • 200 g of soft butter
  • 1 egg
  • 300 g of flour
  • 200 g of raspberry jam
  • brandy glass
  • powdered sugar
  • rolling pin
  • baking paper
  • freezer bag
  • brush

Mix sugar, salt and vanilla sugar, add butter and the egg and stir everything with a mixer. Strain the flour to the mixture and stir. Continue working on the dough with your hands until it’s smooth. Wrap in cling wrap and put the dough in the freezer for at least two hours.

Now that’s a trick from my mother: To prevent the dough from sticking to your worktop, slice one side of a freezer bag open with a knife, then put a chunk of dough between the sheets and start rolling it. If it’s thin enough (about 3 mm) you can lift one sheet and start working on the dough.

With a brandy glass cut circles out of the dough and place them on the baking sheet. Of course you can take a round cookie cutter as well if you have one. Cut small holes out of half of the round cookies (be creative about how you do that, I used a funnel). Bake everything 180°C for 10-12 minutes. Let cool.

Warm the raspberry jam in the microwave until it’s liquid. With a brush spread it onto the cookies without hole, then place the one with hole on them. Let the biscuits rest until the jam is solid again, then sprinkle everything with powdered sugar.

Chocolate Crunchies

 You need:

  • 100 g of milk chocolate
  • 50 g of bittersweet couverture
  • 90 g of cornflakes
  • freezer bag

Those ones are really easy: Melt chocolate and couverture in the microwave. In the meantime, put the cornflakes in a freezer bag and crunch them with your hand.

Prepare a baking sheet with paper. When the chocolate is melted add the cornflakes and stir the mixture with a spoon. With the same spoon place small humps of the mixture on the baking sheet. Let everything cool on the balcony or in the fridge.

Whew, that was a pretty exhausting, but very fun afternoon ending in a little bit of nausea (too much dough) and the need for something like cheese or bread. Honestly, I am not capable of eating too much treats, but I’m looking forward to the times when a biscuit or two accompanies my coffee or tea!

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10 Comments

  • Reply
    Valeria
    30th November 2015 at 5:24 pm

    Love your blog, I’m following you ; )
    WorldWideValery

    • Michelle
      Reply
      Michelle
      30th November 2015 at 7:11 pm

      That is so nice of you!

  • Reply
    Trang Do
    1st December 2015 at 9:23 am

    Looks yummy! Thanks for sharing!
    Xoxo,
    Love from http://www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}

    • Michelle
      Reply
      Michelle
      1st December 2015 at 2:13 pm

      Thank you!

  • Reply
    Annie Abbey
    1st December 2015 at 1:41 pm

    OMG all these recipes look incredible! And I have never even heard of a mincing machine but now I am pretty positive that I need to get one! Love you blog!
    Xoxo
    Annie
    http://www.somethingswellblog.com

    • Michelle
      Reply
      Michelle
      1st December 2015 at 2:13 pm

      You do have to! Thank you very much!

  • Reply
    Hanna Marie
    2nd December 2015 at 4:06 am

    Looks really good –Hanna Lei

    Latest Post: Casual Date Night Outfit

  • Reply
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  • Michelle
    Reply
    Michelle
    19th July 2018 at 11:35 am

    So glad I could help you!

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