How To make Leckerli Cookies
1/2 c Honey
1/3 c Sugar
2 1/2 c Unsifted flour; see note
4 ts Baking powder
1 ts Ground cinnamon
1 pn Nutmeg
1 pn Ground cloves
2/3 c Sliced almonds
3 tb Candied orange peel
Finely chopped 3 tb Candied lemon peel; finely
-chopped 1 Egg
2 tb Kirsch
Or orange juice Milk Glaze (recipe follows) Candied red cherries; halved For topping Angelica or candied citron -peel Cut into leaf shapes for -topping NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 375. Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly. Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. Add almonds, candied orange and lemon peels; mix to coat. Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended. Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly. Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4-inch thick, keeping edges as even as possible. Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper. Brush top lightly with milk. Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet to wire tack. Trim edges of cookie dough; cut into 2-inch squares. Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup until Leckerli are out of the oven or syrup will harden) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white. Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in saucepan. Cook about 5 minutes or until it registers 235 on candy thermometer. Brush glaze on cookies while both are still warm. Makes 2 dozen cookies. -----
How To make Leckerli Cookies's Videos
Basler Leckerli #baslerleckerli #holiday #christmas #cookies #gingerbread #advent
VINTAGE RECIPE “Swiss cookies” literally generations old (step by step)
This cookie recipe has been in the family for generations. It be a shame if this cookie recipe just disappeared from existence. Hopefully this video will keep the tradition moving
My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
Follow me at:
Instagram: gracioustreatz
Email: gracioustreatz@gmail.com
Background music:
by Bgm President
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
Magenbrot Recipe
Magenbrot Recipe:
Magenbrot is a very popular snack on German fairgrounds and Christmas markets. These sweet glazed cookies share many similarities with gingerbread and are moist and very tasty. Let me show you how easily you can make this German specialty at home.
How to Make Gingerbread – The Victorian Way
????Order your copy of Mrs Crocombe’s cookery book here: ????
Ever wondered how to make traditional gingerbread? Join Mrs Crocombe, the Victorian cook, as she makes some edible decorations to hang on the Christmas tree at Audley End House.
INGREDIENTS
60g Brown Sugar
225g Flour
¼ of a Beaten Egg
225g Butter
170g Treacle (or Molasses)
2 tsp Cloves
2 tsp Allspice
2 tsp Pounded Mace
2 tsp Ginger
1 tsp Coriander seeds
1 tsp Caraway Seeds
METHOD
In a large bowl, add the treacle, egg, sugar, ginger, allspice, mace, cloves, coriander and caraway seeds. Mix it well together and then add the melted butter. Stir in the flour and mix until you form a soft dough. You can either make the dough into small cookies or biscuits by patting a the dough into a discs on a baking tray. You could also use a mould, or cutters to make all sorts of festive and fun shapes. Cook in a moderate oven (around 180 Celsius, Gas Mark 4 or 350 Farenheit) until golden brown.
Discover more Christmas recipes and crafts:
SUBSCRIBE TO OUR YOUTUBE CHANNEL:
FIND A PLACE TO VISIT:
LIKE US ON FACEBOOK:
FOLLOW US ON TWITTER:
FOLLOW US ON INSTAGRAM:
Lübecker leckerli
250g Butter
100g Puderzucker
1 Ei
250g Speisestärke
75g Mehl
30g Kakao
1/2 TL Lebkuchengewürz
200g Marzipan