The pre-Christmas period would only be half as nice if it weren't for the baking of delicious biscuits . That's why we're offering you a few delicious examples of these treats today.
Nut sticks (approx. 45 -50 pieces)
Stir 60g butter until it forms peaks. Add 60g sugar, 1 pinch of salt and 1 egg and continue to stir until the mixture is light in color. Add 60g ground hazelnuts and 90g flour and mix everything together to form a dough. Chill the dough for at least one hour.
Roll out the dough to a thickness of approx. 7mm on some flour. Cut 5cm wide strips. Cut these strips into 1-1.5cm thick stalks. Place the stalks on a baking tray lined with baking paper and chill for 15 minutes. Whisk 1 egg yolk with 1 teaspoon of milk and brush the sticks with it.
Bake them in a preheated oven at 200 degrees for 8-10 minutes.
Found on www.lemenu.ch
Chocolate crescents (approx. 45 pieces)
Mix 225g flour, 125g chocolate powder and 1 pinch of salt in a bowl. Cut 200g butter into pieces and add to the mixture. Rub the ingredients together with your fingers to form a crumbly mixture.
Add 75g powdered sugar, 100g ground almonds and 1 egg and mix everything together to form a dough. Wrap the dough in cling film and chill it for at least an hour.
Roll the dough in small portions into 1.5 cm thick rolls and cut them into 4 cm long pieces. Flatten them slightly and shape them into crescents. Place them on a baking tray lined with baking paper and chill again for 15 minutes.
Bake the crescents in a preheated oven at 240 degrees for 5 - 8 minutes.
Found on www.swissmilk.ch
Decorate:
- After cooling, sprinkle with powdered sugar.
- Melt a portion of cake icing and cut off a small corner of the wrapper. Let the icing flow out of the packet in a fine stream and cover your biscuits with fine strands of chocolate.
Gingerbread (for approx. 45 pieces)
Stir 50g soft butter until peaks form. Add 175g of ground raw sugar and 125g of creamed honey and stir the mixture until fluffy. Add 1 egg and 100g crème fraîche and stir everything in.
Roast 3 tablespoons of ground hazelnuts without any additional fat. Leave to cool and mix with 400g white flour, 1 tbsp gingerbread spice, 1 pinch of bicarbonate of soda and 1 tbsp cocoa powder. Add everything to the dough and mix to an even mass. Chill the dough for at least one hour.
Knead the dough well again and roll out the dough to a thickness of 7 mm between two sheets of baking paper. Cut out various shapes from the dough and place them on a baking tray lined with baking paper. Brush the gingerbread with milk.
Bake the gingerbread in a preheated oven at 200 degrees for 8-10 minutes.
Found on www.swissmilk.ch
Decorate:
- Beat one egg white until stiff. Sift in 100g powdered sugar and continue beating briefly. Pour the mixture into a piping bag and decorate the gingerbread.
- Mix 100g powdered sugar with a few dashes of lemon juice. Pour the mixture into a piping bag and decorate the Lebekuchen with it.
We hope you have fun baking and enjoy!
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