Cookie classic
Traditional Christmas pastries with a modern twist
Cookie classics with a difference
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Whether it’s rascals, black and white biscuits, vanilla crescents or the classic shortbread: these biscuit classics shouldn’t be missing at Christmas time. We’ll show you how to create new variations from traditional pastries in no time at all.
Cookies belong at Christmas time like Christmas tree decorations belong to the Christmas tree. Every year, the most popular biscuit classics end up in the biscuit jar, from rascals to vanilla crescents and cinnamon stars. But how about some novelties that will probably soon make their annual Christmas backlist? Here you will find great classics with a touch of sophistication.
Cookie classic: Vanilla crescents with a difference
Vanilla crescents are not only delicious, but also easy to prepare. Especially when baking with the children is due, croissants are ideal so that the little ones can also lend a hand. Equally simple and yet original: Orange vanilla crescent. Add the zest of one organic orange to the batter. So that the taste really comes out and is not covered by the vanilla, you should not roll the warm croissants in vanilla sugar but in orange sugar. To do this, mix the zest of one organic orange with about 150 g of sugar and turn the croissants in it.
Speculoos cookies with Nutella
Christmas without speculaas or shortcrust pastry with chocolate icing? Unthinkable! Here, too, you can surprise your family and friends and create a new variation with just a few simple steps. Instead of couverture, Nutella is suitable as a decoration for your cookies.
Speculoos cookies with nutella
© nutella
Speculaas biscuits with Nutella: the ingredients
- 200 grams of butter
- 300 g flour type 405 plus some flour for the work surface
- 1 pinch of salt
- 1 teaspoon Baking powder
- 1 egg, separated
- 250g brown sugar
- 1/2 tsp each ground nutmeg and ground clove
- 1 tsp cinnamon powder
- 150g Nutella
- golden sugar pearls
Speculaas biscuits with nutella: the preparation
- Melt the butter in a saucepan and let cool slightly.
- Mix flour, salt and baking powder in a mixing bowl. Mix melted butter, egg yolks, sugar and spices in another bowl.
- Add the flour mixture to the butter-sugar mixture and knead into a smooth dough. Wrap in foil and let rest in the fridge for about an hour.
- Preheat the oven to 160°C circulating air.
- Take the dough out of the fridge and roll out on a floured work surface to about 3mm thick.
- Using cookie cutters, cut out about 35 cookies from the dough and place on two baking trays lined with baking paper. Bake one after the other in the oven for 12 minutes. Then remove and let cool on a wire rack.
- Spread Nutella over the cooled speculoos cookies using a spoon or piping bag. Decorate with sugar pearls and store separately.
Cookie classics with a twist: rascals with a kick
When it comes to filled biscuit recipes like the Spitzbuben, there are no limits to creativity and taste. Traditionally, Spitzbuben are filled with currant jelly. You can change this slightly by heating the jelly and adding about 1 teaspoon of amaretto to 100 g. Then just brush the cookies with it. Or how about an apricot and aperol filling? Simply add 1 teaspoon of Aperol to the warmed apricot jam. Tastes heavenly and is so easy.
Cinnamon stars can also be wonderfully reinterpreted. You can enjoy the juicy, soft stars like Queen Elizabeth or grate some marzipan into your classic dough.
Sources used: nutella