Sweet Advent
November 25, 2024
Do you also fancy the smell of warm cookies in your kitchen? We asked our team and voted and present you with the top 5 favorite recipes from the ECO Brotbox Office. With this delicious selection, even those colleagues who aren't usually into sweets will be smitten. :) We hope you enjoy baking!
Ginger Bread Lover
“Because we used to bake these for Christmas when the kids were little and then gave them to friends.”
Ingredients for 40 cookies:
50 ml orange juice
140 g brown sugar
50 g honey (liquid)
50 g light sugar beet syrup
150 g butter
½ tsp baking soda
salt
375 g flour (type 550)
3 tsp gingerbread spice
¼ tsp cloves (ground)
1 tsp ginger (ground)
Royal Icing
1 organic egg white (size M)
20 g powdered sugar
lemon juice (1/2 lemon)
silver sugar pearls
Cookie cutter (gingerman, hearts, ...)
Preparation
1) Bring the orange juice, brown sugar, honey and syrup to the boil until the sugar dissolves. Remove from the heat, stir in the butter with a wooden spoon and add the bicarbonate of soda and a pinch of salt.
Transfer the dough to a mixing bowl and leave to cool.
2) Knead the sifted flour with the spices into the lukewarm sugar mixture. Wrap the dough in cling film and chill overnight.
3) Roll out the dough to a thickness of 5 mm on a floured work surface. Cut out approx. 40 gingerbread people and place on baking trays lined with baking paper. Chill for 30 minutes.
4) Bake the cookies in a preheated oven at 200 degrees (fan oven 190 degrees) for 8-10 minutes on the middle shelf. Leave to cool on the tray.
5) Glaze: Beat the egg whites and sieved powdered sugar with a hand mixer until smooth, adding a little lemon juice if necessary. Pour the icing into a small piping bag, cut off a small tip and decorate the cookies with it. Decorate with sugar pearls before the icing sets. Leave the cookies in a cool place for at least 1 hour.
6) Store the cookies in an airtight tin between layers of parchment paper.
https://www.essen-und-trinken.de/rezepte/52041-rzpt-gingerbread-peopleTurkish Apple Pie
“We often made these with my mother as children. So it reminds me a lot of my childhood.”
Ingredients for 20 pieces:
1 egg / eggs
100 g sugar
1 pinch of salt
vanilla extract
100 g yoghurt (3.5%)
100 ml oil
500 g flour
1 baking powder
Filling
3 apples
n. B. sugar
1 tsp cinnamon
100 g walnuts, almonds, etc.
Preparation
1) Beat the egg, vanilla, salt and sugar until creamy. Stir in the yogurt and oil. Mix the flour and baking powder, add and knead into a smooth dough.
2) Leave the dough to rest. Prepare the filling. Peel and grate the apples and mix with the sugar and cinnamon. Bring to the boil until the liquid has evaporated. Mix with chopped walnuts.
3) Divide the dough into pieces the size of a tennis ball, roll out each piece to approx. 22 cm and cut into quarters with a knife. Cut each piece twice on both straight sides without the cuts touching. Spread 1 teaspoon of filling lengthways in each piece and fold the two sides together.
4) Place on a baking tray and bake in a preheated oven at 180 °C O/U for approx. 15 mins. Leave to cool and dust with sweet snow.
https://sallys-blog.de/rezepte/tuerkische-apfeltaschen-elmali-kurabiye
Basic cookie dough recipe
“I never made them myself back then, but whenever I saw them at the Christmas market or in kindergarten, I loved eating them - and I still love eating them today.”
Ingredients for 80 pieces:
100 g sugar
200 g butter (cold)
300 g flour
1 teaspoon vanilla extract
1 pinch of salt
Sugar sprinkles
1 egg yolk / egg yolks
30 g sugar decoration (sprinkles)
Icing
3 tbsp powdered
sugar
1 tbsp lemon / lemons (juice)
Preparation
1) Place all the ingredients in a bowl and knead briefly, either by hand or using a food processor, to form a firm shortcrust pastry. Shape the dough into a ball or press it flat onto a plate and cover it. Place the dough in the fridge for at least 1-2 hours or overnight.
2) Knead the dough again briefly and roll it out to a thickness of 5 mm on a lightly floured silicone mat. Now cut out cookies using different cookie cutters. Now place the cookies on a perforated baking tray lined with baking foil and chill them in the fridge for another 30 minutes or in the freezer for 15 minutes.
3) Preheat the oven to 180 °C hot air. I prefer this setting for cookies as I can bake several trays at the same time. However, you can also bake the trays individually at 200 °C O/U.
4) If you like, you can also brush the cookies with egg yolk and sprinkle with colorful sprinkles before baking.
5) Bake the cookies in the preheated oven for 10-15 minutes.
6) Mix the powdered sugar with the lemon juice, coat the cooled cookies with the icing and decorate.
https://sallys-blog.de/rezepte/plaetzchen-rezept-1-2-3-basis-rezept-keks-teig-grundrezept
https://sallys-blog.de/rezepte/plaetzchen-rezept-1-2-3-basis-rezept-keks-teig-grundrezept
Cherry eyes (vegan also possible)
“I always bake different recipes for Christmas and always try out new things. But this recipe is one of the few that I repeat every year and make at least once in the run-up to Christmas.”
Ingredients for 60 pieces:
95 ml oil (bakeable, neutral in taste)
100g beet sugar
1 egg or egg
substitute powder
2 tsp organic lemon juice (preferably fresh)
2 tsp vanilla sugar
1 pinch of salt
1 tsp baking powder
300 g flour
50 g mixed almonds
100 g cherry jam (or other smooth jam)
Preparation
1) Whisk the oil and sugar
2) Stir in the egg, salt and lemon until well combined
4) Stir in the flour, baking powder and almonds using the dough hook, knead by hand if necessary
5) Shape into cherry-sized balls, place on a baking tray, press into a hollow and fill with jam (work neatly if possible)
6) Bake for approx. 12 minutes
7) After cooling, dust with powdered sugar as desired
White chocolate marzipan roe deer
“In addition to coconut macaroons and shortbread, these cookies are always on our family Christmas plates and I get into the Christmas spirit when I eat them. Instead of deer, try stars or round shapes - the dough is very delicate and darkens quickly when baking”
Ingredients for 30-40 pieces:
40 g white chocolate
40 g marzipan
220 g flour
70 g powdered sugar
150 g cold butter
1 sachet vanilla sugar
Ingredients for the icing:
1 fresh egg white
230 g powdered sugar
1 tbsp freshly squeezed lemon juice
Preparation
1) Grate the chocolate and marzipan. Sift the flour and powdered sugar into a bowl. Dice the butter and add. Add the vanilla sugar, grated chocolate and marzipan. Work all the ingredients into a smooth shortcrust pastry.
2) Wrap in cling film and leave in the fridge for at least 1 hour. Then roll out the dough on a floured work surface to a thickness of 3 mm and cut out cookies in the shape of deer using a cookie cutter. Line a baking tray with baking paper and place the cookies on it.
3) Bake in a preheated oven at 180 degrees top/bottom heat for approx. 10 minutes. Remove the baking paper with the cookies from the hot tray immediately after baking. Leave to cool.
4) In the meantime, for the royal icing, beat the egg whites together with the sieved powdered sugar and lemon juice with a hand mixer until creamy. If the mixture becomes too firm, add a little more lemon juice.
5) Fill the mixture into a piping bag with a small nozzle and pipe dots onto the cookies.
https://www.cremeguides.com/rezepte/plaetzchen-rezept-fraeulein-klein/
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