Baking cookies – at the Christmas Bakery

Biscuits and their recipes: There are many tasty treats - at the Christmas Bakery … Every year at the beginning of Advent, we all love listening to the popular Christmas song by Rolf Zuckowski "In der Weihnachtsbäckerei - In the Christmas Bakery“…
Baking cookies – at the Christmas Bakery

©Gabi Huber

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"In der Weihnachtsbäckerei, gibt es manche Leckerei. Zwischen Mehl und Milch macht so mancher Knilch eine riesengroße Kleckerei. In der Weihnachtsbäckerei. In der Weihnachtsbäckerei …"

At this time of year, my children always come to me and ask, "When are we going to bake Christmas cookies mama?"

 

Every year, they can hardly wait until I finally say: "So children, today is the day". I know from experience that when it comes to baking cookies, you should take your time, to make sure you are satisfied with the results.

 

There are of course countless different recipes and new twists of a traditional theme. We always choose which ones we are going to make together and then make the children's favourites.

 

 

Our selection of biscuits always include: "Vanillekipferl" (vanilla crescent cookies) and "Linzeraugen" (Linzer eyes)

I would advise you to prepare double the amount of the ingredients stated. You could prepare the dough the night before, so the children don't have to wait until they can start shaping and cutting the biscuits. Otherwise, please allow the dough to "rest" for 2 hours before making the cookies.

Kekse backen im Advent in Mayrhofen
©Gabi Huber
Kekse backen im Advent in Mayrhofen
©Gabi Huber
Kekse backen im Advent in Mayrhofen
©Gabi Huber

Vanilla Crescent Cookies

©Gabi Hiber

    • 250 g plain flour

    • 70 g icing sugar

    • 200 g margarine

    • 100 g ground hazelnuts or almonds

    • Vanilla sugar

  •  

    Knead the margarine, icing sugar and hazelnuts into a dough. Wrap it in plastic and allow to rest in a cool place. Preheat the oven to 180°C. Cut off walnut-sized pieces of dough and shape them into little crescent forms. Place on a baking tray lined with baking paper and bake for approx. 15 minutes. Put the finished vanilla crescents on a wire rack and sprinkle with icing and vanilla sugar while they are still warm.

Linzer Eyes

©Gabi Huber

  • 50 g castor sugar
  • 100 g butter
  • 150 g plain flour
  • Jam (redcurrant or cranberry)
  • 1 desert spoon rum
  • 1 egg yolk and vanilla sugar

 

Quickly mix the butter, icing sugar and egg yolk into a shortcrust pastry.

Allow the finished dough to rest for two hours. Preheat the oven to 170 ºC.

Roll out the dough on a floured work surface.

Cut out round biscuits with a cookie cutter, pierce three holes in half of the finished rounds.

Bake the cookies for ca. 10 minutes. Stir some rum into the jam.

Spread jam onto the cookies without the holes.

Sprinkle a little icing sugar onto the underside of the cookies with holes and put them on top of the jam-coated halves.

We then cut various forms out of the "Linzeraugen" dough and decorate them with chocolate, sugar sprinkle flakes, or whatever you fancy.

Half the fun is sampling the cookies along the way! My children like to place a plate full of Christmas cookies under the Christmas tree, so Santa has something to nibble on while he is delivering all the presents.

Have fun baking!

Tip: If you don't really fancy baking the cookies yourself, then how about a visit to Mayrhofner Advent? Hushed Christmas melodies, wonderful festive scents and a very special ambience await at the Forest Festival Area, from where everyone leaves the Advent celebrations with at least a little extra Christmas spirit.

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