[…Hurry down the chimney tonight…] ‘Honigkuchen Herz’ alias Gingerbread heart

merryxmas

“…Been an angel all year; Santa baby,
So hurry down the chimney tonight…”

Do you remeber these lyrics somewhere? In there a girl sings about all the things she want for christmas including expensive luxuary presents… It’s the famous song ‘ Santa Baby’ from 1953 from Eartha Kitt. Although these things are not on my christmas list I really love the song and its traditional part of our christmas music. When I thought about something to write on my Honigkuchen Herz (translated: gingerbread heart) these song crossed my mind and I thought its a better choice than the typical “Merry x-mas” or “I love you” which you can find on all the christmas markets.

 

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German christmas markets are really nice not only because of the food, also you can buy many memories there. One of these souveniers are the Gingerbread Hearts decorated with white royal icing. But I do not want to spend money on something you can easily make and bake by yourself. This recipe is a simple and basic one to bake gingerbread. The special thing when baking these ones your own: You can decorate them as you whish and of course you can choose your own slogan on the Gingerbread Cookie.

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… And by the way these cookies are perfect little presents for friends, family or doing very well as personalized last minute christmas presents!

 

Honigkuchen Herz

ingredients:
500 g honey
50 g brown sugar
1 tbsp. vanilla sugar
100 g butter
2 tbsp. milk
2 eggs
pinch of salt
1 tbsp. cinnamon
1 tbsp. gingerbread spice
1 tbsp. instant coffee
2 drops bitter almond extract
1 package baking powder (2 tbsp.)
500 g flour
100 g ground hazelnut
for the icing:
1 egg white
280 g confectioner’s sugar
5 drops of lemon juice

Directions:

  1. In a pot stir and melt together honey, vanilla sugar, brown sugar, butter and milk on medium heat. After let it cool completely.
  2. In another bowl whisk together spices, salt, baking powder, flour and ground hazelnuts. Take the cooled honey mix and mix with the eggs. At last add the flour mixture to the fluid ingredients.
  3. Preheat oven to 175-200°C and prepare a baking tray with baking paper. Next pour dough on the baking tray (about 1 cm thick). Bake for about 25-30 minutes. Remove from oven and immediately cut out your heart (of course you can cut out one big heart like I did or you can cut out more smaller hearts!).
  4. for the icing: Beat egg white with drops of lemon juice until stiff while adding the confectioner’s sugar. Let it rest for 30 minutes until pouring into an icing bag. Now decorate the gingerbread heart as you wish.
  5. Store at a cool place, beste before 3 weeks.

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I gonna take the chance to make a small announcement: In January something big is gonna happen on my blog, so stay tuned!

Have a merry merry christmas!

xxx

Caprice

[christmas baking all around germany] Vanillekipferl, Makronen and Printen

Tüte

In germany it’s traditional to bake a variety of cookies the time before christmas! And everyone in our family is taking traditions serious, therefore our home is stuffed with many different cookies, baked by my mum, grandma, friends or by myself. To give you a short insight I gonna present you three of my favourite christmas cookies which a orginal from different places in germany.  So, I would like to take you on a christmas cookie journey all around germany.

We start with my all time favourite christmas cookies: Vanillekipferl. These are small, crescent shaped biscuits which have an intensive vanilla taste. There are original from Bavaria (south of germany) but nowadays you bake and eat them all around germany.

Vanillekipferl

Vanillekipferl

Ingredients:
280 g flour
170 g sugar
100 g grounded almonds
pinch of salt
210 g cold butter
100 g confectioners’ sugar
2 tbsp. vanilla sugar
1 vanilla bean

Directions:

  1. Mix flour, 70 sugar, salt and grounded almonds. Add the butter and knead to a dough and wrap into plastic wrap and put into the fridge for 2 hours.
  2. Preheat oven to 180°C, prepare baking tray with baking paper. Remove dough from fridge and form about 1 cm thick half moons, be sure to flour your hands when forming the “Kipferl”. Put on the prepared sheets and bake for about 12 minutes.
  3. Now mix confectioners’ sugar, vanilla sugar and the rest of the sugar (100g), remove vanilla from vanilla bean and mix well into the sugar mix. Remove cookies from oven and take a fork to carefully turn over the Kipferl until they are completely covered with sugar.
  4. Store them in a cookie jar (best before 4-6 weeks).

Vanillekipferl2

Our second destination is Lübeck which is located in the very north of germany. Lübeck is an absolutely beautiful little town and is famous for their good quality marzipan! Marzipan is the main ingredient for Markonen and gives them the moist and not dry touch! In addition the recipes calls for coconut flakes which matches perfect with the marzipan!

Makronen
Makronen (with Lübecker marzipan)

Ingredients:
250 g good quality marzipan
3 egg whites
0,5 lemon
150 g confectioners’ sugar
100 g coconut flakes

Directions:

  1. Grater the marzipan. Wash lemon with hot water, dry with a paper towel and grater the zest. Beat egg whites until stiff, slowly add 75 g of the confectioners’ sugar and the marzipan. At last add the rest of the confectioners’ sugar (75g), coconut flakes and lemon zest.
  2. Preheat oven to 160°C and prepare baking trays with baking paper. Pour dough into a piping bag with a round tip and place (walnut size) balls on the baking sheet. Bake for 15 minutes.
  3. Best before 3 weeks.

 

Makronen 2

The last location for today is Aachen which is placed in the very west of germany. Aachen is very famous because of the ‘Printen’ which are original from there. Printen are the christmas cookies par excellence! They hava a rich and honey taste, refinded with christmas spices and decorates with almonds and pistachios! These cookies made it all around germany and taste so much better a few weeks after baking! So make sure to bake them before christmas and store them together with a piece of apple skin, this prevents the cookies from drying out.

Printen2

Aachener Printen

Ingredients:
80 g crumbled rock sugar
1 tbsp. fine minced candied orange peel
100 g soft butter
150 g honey
250 g spelt flour
pinch of salt
1 tbsp. gingerbread spice
2 tbsp. baking powder
4 tbsp. light marmelade (like apricot)
50 g peeled almond halves
1 tbsp. pistachios

Directions:

  1. Cream butter and honey together. Add the fine minced candied orange peel, sugar, flour, salt, spices and baking powder and knead until you get a smooth dough. Wrap in plastic wrap and put in the fridge for 1 hour.
  2. Preheat oven to 180°C and prepare baking trays with baking paper. Remove dough from fridge and roll out the dough until its about 0,5 cm thick. Take a knife and cut into same size rectangles. Put on the prepared trays. Heat marmelade until liquid and spread cookies with marmelade.
  3. Decorate cookies with almonds and pistachios. Bake for 12-15 minutes. Remore from oven and let them cool. Best before 4-6 weeks (store in cookie jar together with piece of apple skin).

 

Printen

Have fun baking!

xxx

Caprice