The baking of christmas cookies and biscuits in the Advent season is a tradition. So to say pre-christmas attunement, with christmas carols in the background mixed with the scent of typical christmas spices. New is this Chocolate Kipferl.
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We are going through a so called golden October. Cold in the morning, sunshine and blue sky during the day. A weather for Buchteln.
A typical austrian type of bun. Ovenbaked yeast dumplings filled with jam.
This is a fruity, spicy, slightly hot speciality from Mauritius. Delicious!
Mmmhhh!! Just thinking about it, brings water in the mouth. Read more
3 days left! What’s behind door Number 21? Read more
4 days left!!! Door Number 20!!
Now that we had so much “sweets”… It’s now time for something “salty”…
These biscuits go with wine and beer or just for nibbling. 🙂 My sis’s and bro’s would say “ti gajak”… 🙂
Our children love them too. Also good for “in between”, picnics or snack for school.
Chop olives and tomatoes. Grate cheese.
Whisk softened butter.
Beat 2 eggs, remove 3 tablespoon and put aside (to brush). Mix rest of beaten egg to butter.
Mix olives, tomatoes, cheese, salt, pepper and milk to egg-butter mixture, add flour and knead with hands to a dough.
Place in fridge for 1 hour.
Roll out on a floured surface and cut out shapes you fancy. Put on baking tray with baking paper and brush with remaining egg.
Bake in preheated oven at 210° C for about 12 minutes.
Enjoy baking!
Maggi & Family
What’s behind door number 18. Read more
Today is the 3rd Advent. In a weeks time its Christmas! The children are of course very excited.
What’s behind door number 17?
Because I love poppy seeds so much, I adapted these Poppy Seed Biscuits from the large Poppy Seed Pastry (rolls) and made them into Christmas biscuits.
Read moreNo big ado, quick and easy… lots of anise. This Anise Treats are the favorite of my father!
Read moreThis is the best Gingerbread ever!!
For us it is a must to bake these gingerbread for christmas.
Often it is the problem, that the gingerbread get hard. But not with this one. The dough has to be prepared and stored for two weeks before baking.
You can also build a gingerbread house!
More Christmas Cookie recipes:
Vanilla Crescent Cookies
Coconut Sticks
Linz “Eye“ Cookies
Schneekrapferl EN
Mix flour (both), sugar, bicarbonate of soda and gingerbread spice. Make a little hole in the middle, add in eggs and honey and knead.
Place dough in a “hermetically” sealed tupperware and store cool for 14 days. (Gingerbread will stay soft)
Roll out in 5 mm thick (on floured surface) and cut out in different shapes.
Put on a baking tray (with baking paper), brush with whisked egg and place halved almond on it.
Bake in preheated oven at 220° C for 6 – 7 minutes.
Roll out this gingerbread dough not too thinly and bake hot and briefly.
This gingerbread does not become hard!
Peel the almonds: Boil the almonds briefly in water. Quench and then they can be peeled very easily.
Winterly greetings
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
We have this Cat Tongue Biscuits since years for Christmas time. Delicious and easy to make.
Some more biscuits:
Christmas Beetles
Lemon Crescent Cookies
Poppy Seed Biscuits
Linz “Eye“ Cookies
Whisk butter, icing sugar and vanilla.
Mix in egg and egg yolk one by one.
Sieve flour and starch in and mix.
Put dough in pipping bag with a small smooth nozzle. Pipe on a baking tray. (with baking paper)
Bake in preheated oven at 180° C for 9 minutes.
When the biscuits have cooled down, melt chocolate and coconut oil (bain marie), dip both ends of biscuits in chocolate.
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Thank you!
These cookies melt on the tongue. A mix of chocolate and hazelnuts. Simply irresistible!
Read moreWe love Kokoskuppeln. They are not known everywhere, but so delicious. It takes some time to prepare, but mmmmhhh … soo good.
Read moreI call it Christmas Beetles, because for me they look like this.
They stay soft because of the marzipan (almond paste). Delicious!
Crispy biscuits with coconut and chocolate! These have been on our biscuit plate for a few years now! Our children also like to bake these coconut chocolate biscuits.
Read moreWhat is behind door number 6? Let’s look!
Read moreI also loved these Almond Treats as a child. We used to get a big tin full of biscuits from my aunt every year. And these were my favourite!
Read moreCrumble is mainly used on cakes and, of course, on crumbles. Here we have also put the crumble on Christmas biscuits. Our Crumble Biscuits.
Read moreThese Coconut Sticks are one of our favorite cookies. My aunt has baked them every year since I was a child.
Read moreThese cookies are ideal to use a ripe banana. They taste really delicious, also for children.
Not only at Christmas time.
Scones are typical english! They are eaten at tea time with double cream and a marmelade, black tea with a drop of milk.
We have scones mostly on weekends for breakfast. Warm with butter melting… I love it with jam. Just delicious!!!
My husband enjoys it with butter and cheese (preferably cheddar 🙂 ).
Our kids love it with everything!
The dough is easy and fast to prepare and baked.
This is the family recipe from Mauritius. It has been handed down over the last years and everyone in the family bakes them. From Mauritius to Australia to England over to Gemany/Austria.
Our daughter shows you how to make them:
Whisk milk and egg.
Sive flour and baking powder, mix in salt and sugar.
Cut the butter in little pieces and mix well with flour.
Pour milk-egg-mixture in center of flour and knead lightly.
Put an a floured surface and roll out to 1,5-2 cm thick, cut out.
Brush with milk.
Bake in preheated oven at 220° C, for 12 - 14 minutes.
They taste best still lukewarm.
We like to do twice the amount.
Enjoy baking! (it‘s really quick ?)
Maggi und Family
Gateaux piment or Gato pima (creol)
In some countries it is bread and butter with jam, in Mauritius it is a hot crunchy baguette with butter and Gateaux piment. My husband is crazy about Gato pima. 🙂
You can buy them on almost every street corner, sizzling hot out of the pan.
Much enjoyed as finger-food or in a so called Rougaille (mauritian spicy tomato sauce) to go with rice.
It´s also perfect for party and picnic.
Soak yellow split peas overnight or 4 hours prior to preparation. Rinse and drain.
Blend into a rough consistency. Half fine, half rough.
Add chopped coriander, peppermint leaves, chilli, spring ognion, curry leaves, salt and pepper and mix well.
Using a teaspoon as measurement, shape mixture into small balls.
Deep-fry to a gold brown crisp.
Serve hot.
