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Christmas Biscuits (Spritzgebäck)

June 7, 2016 by Sophie Llewellyn Smith Leave a Comment

Two aunts on my father’s side of the family were particularly good bakers. This recipe is taken from a cookbook in my aunt Maria’s handwriting in Sütterlin script. At the time this was written, there was probably no fridge in the household to rest the dough. The original recipe does not provide the entire method of making the biscuits, so I’ve added how they are shaped. In Germany, they are frequently served on plates of Christmas goodies, together with chocolates, marzipan potatoes, tangerines and nuts.

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Christmas biscuits
Christmas Biscuits (Spritzgebäck)
Print Recipe
  • CourseCakes and bakes
Servings
1 batch
Cook Time
10 minutes
Servings
1 batch
Cook Time
10 minutes
Christmas biscuits
Christmas Biscuits (Spritzgebäck)
Print Recipe
  • CourseCakes and bakes
Servings
1 batch
Cook Time
10 minutes
Servings
1 batch
Cook Time
10 minutes
Ingredients
  • 200 g butter
  • 200 g sugar
  • 100 g cornflour (Maizena)
  • 500 g plain flour
  • 8 g baking powder (about 1 1/2 - 2 tsp)
  • 3 eggs
  • dash lemon juice
  • chocolate for decorating
Servings: batch
Instructions
  1. Mix the soft butter and the sugar and beat until fluffy.
  2. Mix the cornflour with the flour and the baking powder and add to the soft mixture. Add lemon juice and the three eggs (one by one to obtain a supple dough).
  3. Leave the dough to rest in a cool place for half an hour.
  4. Grease a baking tray with butter or line it with baking parchment. Fill the dough into a pastry bag until it is half full and squeeze the pastry through the nozzle of your choice into shapes of your choice (S-shape, ring, heart, etc.). Repeat until all the dough is used up (you may need several baking trays).
  5. Pre-heat the oven to 180-200 °C (or gas mark 4). Bake the biscuits for approximately 10 minutes until golden brown.
  6. Take out of the oven and leave to cool for a short while.
  7. Melt dark chocolate or other chocolate coating and dip the ends of the biscuits into it. Leave to cool on a cooling rack and then place into a biscuit tin to store.
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Contributor

Angelika Welt-Mooney
Translator of English-German and Spanish-German

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

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American Azeri French Irish Italian Mexican Syrian

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all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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