Christmas baking XXL, part I
First of all, sorry for the long absence but I was very busy with relocating, decorating and so on. And now it looks fabulous:)
So and then, it’s Christmas, time for sweet sins, christmas markets, baking and for our (Carole – sister, Anne – cousin and my) annual biscuit and cookie XXL baking action. We started this many years ago and it got a nice tradition to meet one or two days before Christmas’ Eve for a couple of hours (this year we were making a baking marathon of 6 hours!!) and make a tonne of Christmas’ pastry and give them to our family, and here is the result:
So many cookies…
Pretty, isn’t it? While, we do every year “Schwarz-Weiß-Gebäck” / black’n white shortbread pastry, this year we decided to do also spritz biscuits, which have unfortunately risen so that they lost their distinguishing ‘spritz’ feature but were still very delicious, in addition we did “Ausstecherle” / cut-out cookies and “Schokotaler” / chocolate coins with raisins to make them more juicy.
Please find here all the recipes one by one, in the same order than we were baking them, starting with the ones that need the longest rest hour and finishing with the one that can be put straight away in the oven:
- 300 g flour (plus more for the dough shaping)
- 150 g sugar
- 1 egg or 2 egg yolks
- 200 g cold butter
- 2 tablespoons unsweetened cocoa
- 2 tablespoons single cream or soy single cream
- In a very large bowl or on the kitchen worktop, mix the flour and sugar, heap it and put the egg or the eggyolks in the middle. Place the butter in little pieces around knead well.
- Divide the dough into two halves, mix one half with cocoa and single cream, knead again before placing both halves wrapped in cling film for at least one hour in the fridge.
- For the dices: Onto a floured surface, roll out first the white dough, then the black one. Shape into a square and cut into long even stripes. Use 5 white stripes and 4 black stripes or vice versa and place three next to and on top of each other, so that stripes of the same colour never come into contact.
- For the black-white coins: Again onto a floured surface, roll out one half of the dough and form into a roll of 1,5-2 cm/ 3/4 inches. Roll out the other half very thinly and wrap the differently coloured roll with it.
- For the spirale: Onto a floured surface roll out both dough very thinly, place on top of each other and roll into a roll of 2 cm in diameter.
- Wrap all the formed rolls in cling film again and put in the fridge for another hour.
- Cut the rolls into slices (5mm/0.2inches), place them on a baking tray covered with baking parchment. Bake in a pre-heated oven at 180°C for around 15 minutes.
- Twice one hour rest! So the best is always to start with these ones.
- 250 g flour
- 150 g icing sugar
- grated zest of half an untreated lemon
- 1 egg
- 150 g cold butter
- 125 g icing sugar
- 1-2 table spoons lemon juice or cranberry juice
- Optional crunchy sugar crystals or brittle, "Liebesperlen", chocolate drops or anything else to decorate the cookies
- In a very large bowl or on the kitchen worktop, mix the flour, sugar and lemon zest, heap it and put the egg in the middle. Place the butter in little pieces around, knead well. Place dough wrapped in cling film for at least one hour in the fridge.
- Onto a floured surface roll out dough thinly (3-4mm). Cut out cookies using various-shaped cutters and place them on a baking tray covered with baking parchment. Bake in a pre-heated oven at 180°C for around 10 minutes until goldish brown.
- When the cookies have cooled down, you can start to decorate. Do the glaze yourself by mixing the icing sugar with lemon juice (or cranberry juice for a slightly pink colour) and cover the cookies with the glaze. Garnish with sugar crystals, nuts or whatever you like.
- Enjoy 🙂
- 1 hour rest