Traditional Christmas cookies with a modern twist
Whether rascals, black and white biscuits, vanilla croissants or the classic shortbread biscuits: These classic biscuits should not be missing during the Christmas season. We’ll show you how to create new variations from traditional pastries in next to no time.
Cookies belong to the Christmas season like the Christmas tree decorations on the fir tree. From rogues to vanilla croissants to cinnamon stars, the most popular classic biscuits end up in the cookie jar every year. But how about some novelties that will probably soon make it onto your annual Christmas backlist? Here you will find great classics with a touch of sophistication.
Classic biscuits: Vanilla croissants with a difference
Vanilla croissants are not only delicious, they are also easy to prepare. When it comes to baking with the children, croissants are ideal so that the little ones can lend a hand too. Just as simple and yet original: Orange and vanilla croissants. Add the zest of an organic orange to the batter. So that the taste really comes out and is not covered by the vanilla, you should not roll the warm croissants in vanilla sugar, but in orange sugar. To do this, mix the zest of an organic orange into about 150 g sugar and turn the croissants in it.
Viktoria Lauterbach heralds the Christmas bakery
Speculoos cookies with nutella
Christmas without speculoos or shortcrust biscuits with chocolate icing? Unthinkable! Here, too, you can surprise your family and friends and create a new variation in just a few simple steps. Instead of couverture, nutella is a suitable decoration for your cookies.
Speculoos biscuits with nutella: the ingredients
- 200 g Butter
- 300 g flour type 405 plus some flour for the work surface
- 1 pinch of salt
- 1 teaspoon Baking powder
- 1 egg, separated
- 250 g of brown sugar
- 1/2 teaspoon each of ground nutmeg and ground clove
- 1 TL Zimtpulver
- 150 g nutella
- gold-colored sugar pearls
Speculoos biscuits with nutella: the preparation
- Melt the butter in a saucepan and let cool down a little.
- Mix the flour, salt and baking powder in a mixing bowl. Mix the melted butter, egg yolk, sugar and the spices in another bowl.
- Add the flour mixture to the butter and sugar mixture and knead to form a smooth dough. Wrap in foil and let rest in the refrigerator for about an hour.
- Preheat the oven to 160 ° C fan oven.
- Take the dough out of the refrigerator and roll it out on a floured work surface to a thickness of about 3 mm.
- Use cookie cutters to cut about 35 cookies out of the dough and place on two baking sheets lined with baking paper. Bake one after the other in the oven for 12 minutes. Then remove and let cool on a wire rack.
- Brush the cooled speculoos biscuits with nutella with a spoon or piping bag. Decorate with sugar pearls and store separately.
Classic cookies with a twist: rascals with a shot
With filled biscuit recipes like the rascal there are no limits to creativity and taste. Traditionally, rascals are filled with currant jelly. You can easily change this by warming the jelly and adding about 1 teaspoon of amaretto per 100 g. Then simply brush the cookies with it. Or how about an apricot aperol filling? Simply add 1 teaspoon of Aperol to the warm apricot jam. Tastes heavenly and it’s so easy too.
Cinnamon stars can also be wonderfully reinterpreted. You can enjoy the juicy, soft stars like Queen Elizabeth or grate some marzipan into their classic dough.
Sources used: nutella