Helen Palmer (nice_cup_of_tea) wrote,
Helen Palmer
nice_cup_of_tea

Weihnachtsguetzli

/

What a great afternoon! We (katcolorado, Antonia & Yannick) mixed, kneeded, rolled, floured, sugared, ate and cut out! Helen panicked about the Zimtsterne dough at one point, but everything turned out well in the end! Actually, let me rephrase that. Corinne and I did the work, the kids did a bit of cutting out but generally played, roared, argued, entertained us and got in the way *lol* It was great, but I was exhausted by the end of the afternoon :-)
Click here for all the photos

I was presented with half the results (a HUGE bowl of biscuits) and then went straight to my German class. I wasn't the sharpest student yesterday evening, but everyone in the KDS class ate the biscuits and admired my baking skills in the break! I am now the official Teacher's pet :-) Plus, inspired by me, we're now having a little international party next week since it’s our last class before Christmas!



Mailänderli

250 g (9 ounces) butter or margarine
200 g (7 ounces) sugar
1 pinch of salt
3 eggs
1 lemon
500 g (18 ounces) flour
1 yellow of an egg

• Stir butter in a bowl until it is smooth.
• Add sugar, salt and 3 eggs, stir until ingredients are evenly distributed.
• Grind the skin of the lemon and add to the mixture of the previous step.
• Add flour, knead to a soft dough.
• Cover the dough and let rest for about 2 hours in a cool place.
• Cut dough in parts and roll out on a flat, with flour covered surface, approximately 3-4 mm thick.
• Put out different shapes and put them on a baking sheet covered with baking paper.
• Let cool for about 15 minutes.
• Before baking, sweep with the yellow of an egg.
• Bake for about 10 minutes in the center of the pre-heated oven at 200 °C (400 °F).
• Let cool completely before serving.


Brunsli

250 g (9 ounces) sugar
250 g (9 ounces) grind almonds
a pinch of cinnamon
2 tablespoons of flour
2 fresh white of egg (about 70 g (2.5 ounces))
100 g (3.5 ounces) bitter chocolate

• Mix sugar, almonds, cinnamon and flour in a bowl.
• Add stiff white of egg and stir gently until ingredients are evenly distributed.
• Break chocolate in pieces and melt it in a hot water bath.
• Add molten chocolate to the rest and mix it thorougly
• Roll out dough on a flat surface (cover the surface with sugar), approximately 5 mm (0.2 inches) thick.
• Put out different shapes and put them on a baking sheet covered with baking paper.
• Let them rest for a couple of hours
• Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 °C (480 °F).
• Let cool completely before serving.


Zimtsterne

4 fresh white of egg (about 130 g (5 ounces))
420 g (15 ounces) of sugar
30g of cinnamon
450 g (16 ounces) grind almonds
1 lemon
150g (5.5 ounces) of confectioner‘s sugar

• Stir white of egg until it is real stiff.
• Add sugar, almonds and cinammon and stir until ingredients are evenly
• Grind the skin of the lemon and squeeze the lemon. Add the skin and half of the juice to the mixture. Keep the rest of the juice for the icing.
• Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 7 mm (0.3 inches) thick.
• Put out stars or other shapes and put them on a baking sheet covered with baking paper.
• Let them rest for a couple of hours.
• Bake for about 3 to 5 minutes in the center of the pre-heated oven at 250 °C (480 °F).
• Let cool until they are only warm.
• Mix the lemon juice and the confectioner‘s sugar together and put the mixture on the cookies.
• Let them dry before you eat them.

Tags: advent, katcolorado, zürich
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