Ever since my first Christmas living in Germany, these traditional biscuits have been my favourite Advent-time snack to dip in my tea.
This year, for the first time, I decided to integrate a little bit more into my new home country and try baking “German-style”. The good thing about German biscuits are that they are super tiny in comparison to for example US cookies – only around 4cm in diameter – So eat more with less guilt:-)
They turned out FABULOUSLY! Do give this recipe a try this Advent and send me a comment as to what you thought of these tiny little treats.
- 240g Flour
- 150g Unsalted Butter
- 2 Egg Yolks
- 70g Icing/Confectioner’s Sugar
- 2 tsp Vanilla Sugar (Make your own: http://www.mnn.com/food/recipes/blogs/make-your-own-instant-vanilla-sugar)
- Zest of one Lemon
- 1 pinch Salt
- Around 6 tablespoons Strawberry Jam
- Icing Sugar for dusting
- Mix all the ingredients together simultaneously with a hook/kneading attachment on a hand mixer til a soft dough is formed
- Refigerate for an hour
- Preheat oven to 180(350) degrees
- Line baking sheet with parchment paper
- Divide batter into tiny little balls – around the size of a large marble or a large round gum ball.
- Spread out on baking tray allowing at least 1cm space in between.
- Now take the handle of a wooden spoon and dip it into some flour briefly. Start sticking holes in the little balls – be careful not to go all the way down. There still needs to be a bottom to hold the jam. I wiggled the stick left and right to make the whole a little wider too.
- Next give the jam a quick stir with a spoon and fill into a small piping bag or ziplock bag with a tiny end cut off. Start filling the holes with jam – all the way to the top.
- Bake for 12-14 minutes – do NOT allow to turn brown.
- Once cooled, dust with icing sugar and enjoy the taste of Good Ol’ Germany🙂