I am back with yet another recipe and as the headline suggests it is all about a perfect christmasy treat. I reckon the almost tradition to bake Christmas biscuits of all sorts throughout the Pre-Christmas time is something that every German kid grows up with. Today I wanna share I more adult version of this tradition, yet simple enough for the not so talented baker. Disclaimer: Neither me nor my mum have made this recipe before so you will find out at the end of this blog if it is worth it. But showing the ingredient list to my private chef aka my mum she nodded and said it sounded great. So let’s hope it will be. For all the foreigners wondering what egg liquor is, it is basically a German staple to drink or mix into your cakes and biscuits. Consisting of eggs (obvs), sugar and rum or any other clear liquor you’d like. It’s pretty awesome to be fair and not comparable to the weird eggnog stuff from the Christmas markets.
Now turn on your Christmas playlist, this is my favourite on Spotify atm. Get cosy and start baking. Maybe even with a cup of mulled wine? An if you are lucky it starts snowing while you make them, just like it did for me…
- 230 g all-purpose flour
- 100 g icing sugar
- 15 g cocoa powder
- 100 g ground almonds
- 1 pinch of salt
- 1/2 tea spoon cinnamon
- 1 egg
- 125 g soft butter
- 1 tea spoon vanilla sugar
- 150 g icing sugar
- 50 g (4 – 5 table spoons) egg liquor
- 75 g dark chocolate coating
- Making the dough is probably the easiest thing ever. You simply throw all the ingredients in to a bow and kneel them. I tend to do it with my hands because you get a feeling when it is right. Some might wonder what ‘right’ means in this case. Well all your ingredients should be one mass that is not too sticky any more and feels dense enough to not fall apart. As soon as you can form a ball out of it without half of it falling apart it is right. Simply wrap it in plastic wrap and let it rest for about an hour in the fridge.
- In order to make the biscuits you need to roll the dough out quite thin. So split the dough into two parts and keep the one you are not working on in the fridge until you need it. Simply kneel the other one shortly and roll it into a thin mass of about 3 mm. Once this is done you take your favourite cutter shape(s). Bearing in mind you need two per treat and the topper should have a little hole to see the filling. Other than that you can mix and match as much as you like.
- Repeat the same steps with the other half of the dough so you ultimately should have around 60 treats to munch during the December.
- Pre-heat the oven to 180°C top-& bottom heat and put in the cut treats. Let them bake for about 10 – 15 min, get them out of the oven and of the baking tray as soon as the time is up, to let them cool down. They should still have a slight squeeze to it when you take them out the oven.
- Decoration time: Next step is to pick out all the treats with the hole in them. Start melting the dark chocolate coating, once liquid take a spoon and dip it in. Go in lines over the treats and give them a pattern. Let it dry.
- Last but not least: Filling! Mix the icing sugar and the egg liquor together, add about half a tea spoon to the bottom half of the treat and press the top, decorated, halves on to it. Done.
Now it’s time to get yourself a cuppa tea, coffee or mulled wine to get into the cozy mood. If you want to give someone a special treat you can also just wrap them up in a see-through bag and put a nice bow on it. You will be the office charmer or your baking-challenged friends savior. Because nothing get you in the holiday spirit quite like some homemade biscuits.