Sunday, 28 November 2010

Spritzgebaeck




This is a classic German cookie recipe that would usually be passed through a meat grinder with a special attachment for cookies. In lack of such we tried a piping bag instead but the dough is very dense and it just wouldn't work... Anyhow, we decided to just roll mini sausages and then do all sorts of shapes. Tastes equally nice ; ) Here's the recipe:

SPRITZGEB√ĄCK

250g unsalted butter
180g icing sugar
3 egg yolks
125g ground hazelnuts
375g flour
1 lemon
1 pinch of salt
100g dark chocolate

In a bowl sift the flour and icing sugar. Add the hazelnuts, the zest of 1 lemon and the egg yolks. Cut the cold butter into small cubes and add. MIx all ingredients together and knead the dough until all ingredients are blended but be careful not too over-work it. Wrap the dough in cling film and chill in the fridge for half an hour. Preheat the oven to 175°-200°. Line a baking tray with grease proof paper and shape your cookies, then bake for about 10-15 min. When cooled down dip one end in melted chocolate.

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