The holiday season has officially started. In Austria, it is a traditional custom to bake more cookies during this time.
With this year's holiday gift, we, as a family-owned company, would like to invite you to this activity. Use the cookie cutters for one of the recipes and bake together with your loved ones or for your loved ones.
Over the next few weeks, more recipes will be gradually released. Do you perhaps have a recipe you'd like to share? Simply send it to us via one of our social media accounts, and we will share it for you!
We wish everyone a peaceful holiday season!
1 pinch of
Butter for Greasing
Grease a square baking tin/springform pan (about 18x20x4 cm) with butter, lightly dust with flour, and set aside. Preheat the oven to 170°C (338°F) with both upper and lower heat.
Finely chop the chocolates and melt them together with the butter in a small saucepan over low heat, stirring. Remove from heat and stir until smooth.
In a mixing bowl, beat eggs with sugar and vanilla sugar until creamy using a mixer. Then, stir in the melted chocolate until the mixture is fluffy. Finally, fold in the flour and salt (stir briefly) – preferably by hand using a whisk to avoid overmixing.
Spread the mixture in the pan and bake in the preheated oven for about 30 minutes.
Allow the brownies to cool after baking. The finished brownies are still slightly gooey/moist inside and very moist. Finally, cut them into pieces and serve.
1 cup (2 sticks)
unsalted butter, at room temperature
pure vanilla extract
In a large bowl, beat the butter until it's smooth and creamy, about 1-2 minutes.
Add the granulated sugar and powdered sugar and beat until the mixture is light and fluffy, about 3 minutes.
Mix in the vanilla extract.
Add the flour and salt and mix until just combined. Do not overmix.
Divide the dough in half and place each half on a piece of plastic wrap. Shape each half into a log about 1 1/2 inches in diameter. Wrap the logs tightly in the plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 350°F (180°C).
Slice the chilled dough into 1/4-inch rounds and place the rounds on an ungreased baking sheet. You can also shape the dough into your preferred cookie shapes using cookie cutters.
Bake for about 12-15 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
For the dough:
of spices-mix-powder (cinnamon, nutmeg, cloves, cardamom, ginger)
vanilla sugar sachet
For the white icing:
Heat honey, 125 g of sugar and butter in a water bath. Let it melt.
Sift 500 g of flour with baking powder, add vanilla sugar, a pinch of salt and a mixture of spices - cinnamon, nutmeg, cardamom, cloves, ginger. Add the egg and pour everything into the warm honey mixture.
Leave the dough for 30 minutes in the refrigerator, take it out and roll out till it 5-7 mm thick. Cut it with a gingerbread cutters to make different forms.
Bake in an oven preheated to 210 °С for 7 minutes. Watch the colour so that they don't burn.
Make the white icing: beat up 1 egg-white with 1 tbsp. of lemon juice, slowly. And gradually add 100-150 g of well-sifted powdered sugar. It should be thick!
Make a cornet out of paper, fill it with icing and draw on the gingerbread cookies what you want.
If you make a hole in the still hot gingerbread cookies with a toothpick, you can thread an elegant cord through them and hang them on the Christmas tree!
You must not use the whole dough at once. The dough can be stored in the refrigerator for 3-5 days.