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{12} Speculaasbrokken

I had grand plans to make something from the Netherlands this year – the duivekater, a Christmas loaf which a long history that even appears in famous artwork from the Dutch Golden Age. Well, you can see from the name of this post that it is not what happened. I did manage to make a duivekater for Christmas day, and it was certainly delicious, but I did it all in something of a rush. So much so that it ended up looking like something that would not have been out of place on cakewrecks rather than being the jolly photogenic festive centrepiece I had in mind. Of course I will give it another go, so I’ve already added it to my list for next year’s baking.

But this leaves me with one bake missing. So what to do? Well, something else, obviously! I’ve reflected on all the complex, intricate things I made this year, and have decided to go in the opposite direction this time. I’ve made speculaasbrokken, which are simple, quick and delicious. You might think that I made something a bit fancy and then dropped it by mistake, but this is what they should look like – the name means “pieces” or “chunks” of speculaas, or Dutch spiced biscuits.


Speculaas cookies is a key part of Christmas in the Netherlands, and you can find the famous “windmill cookies” with their intricate designs formed using wooden moulds, and more simple “spiced nuts” which are rolled into little balls and baked. You can make the special speculaas spice mixture yourself if you have the time and inclination, otherwise you can used mixed spice or pumpkin spice for a similar effect. Whatever you do, make sure you’re pretty generous with the spices!

The method here is really easy. You throw everything in a bowl, make a dough, then chill it, roll it and bake it. Either make one mega-cookie or four smaller ones. After baking, you can either break it into pieces and serve it à la manière rustique but I think there is something quite satisfying and a little bit dramatic about brining it whole to the table and then smashing it in front of your guests. 

To make speculaasbrokken:

• 300g plain white flour
150g unsalted butter
160g dark brown sugar
• 6 teaspoons mixed spices
1/2 teaspoon salt (skip if using salted butter)
• 1 teaspoon baking powder
2 tablespoons cold water
whole or flaked almonds, for decoration

1. Put all the ingredients apart from the water and almonds into a bowl, and work with your fingers until it looks like breadcrumbs. Add enough cold water to make a soft dough. Wrap in cling film, flatten, and chill for 30 minutes.

2. Preheat the oven to 170°C (340°F). Line a baking sheet with greaseproof paper.

3. Roll the dough out to 3/4 cm thickness – you can do it in one large pieces, or make 4 separate pieces. Brush with milk and put almonds on top. If you are using whole almonds, you can make some sort of pattern, or you can use flaked almonds, in which case just sprinkle and press them down.

4. Bake the speculaas for around 45 minutes until it is dark looks evenly cooked. Turn half-way for an even colour.

5. Remove from the oven and allow to cool. Then either break it into pieces to store, or keep it whole and smash it when you have guests for maximum impact.

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{11} Brabanzerl

I’ve always assumed there must be lots and lots of delicious biscuits, cakes and sweets in Austria around Christmas and New Year. I think of those beautiful squares, twinkling with lights and lined with markets. But I must have been doing my research in the wrong way, as for such a long time I just kept finding recipes for crescent-shaped Kipferl  or jam-filled Linzer Augen. They are delicious, but surely there was more?

Well, finally I have managed to find some other sources of inspiration! I came across (and swiftly bought) a German book called Weihnachtsplätzchen by Angelika Schwalber. She features a recipe for Brabanzerl. I would love to be able to say that there is some sort of fascinating history behind them, and there may well be, but I was not able to find out anything. But it does seem that people love them.

These are two pieces of hazelnut and chocolate shortbread, filled with fruity redcurrant jelly, and coated in chocolate. They looked a little complex, but I remembered that I had some jars of redcurrant jelly in the jam drawer that I had made from fruit I grew in the garden. Clearly this was a sign I had to make them! For making jam from your own fruit in central London is rather a big deal, since gardens are generally the size of a postage stamp. The little lad and I were very pleased we managed to get five pounds of fruit from a single bush, and we got five decent jars of ruby-red jelly as our reward.


I will be totally honest – these biscuits are a labour of love. You need to make the dough, which is very soft. It is unusually made with melted chocolate, and it then needs to be chilled so you can work with it, so that means lots of getting to know your fridge really well. Once you’ve made the very fragile shortbread, you fill it with jelly, and then you need to coat them in chocolate. And that chocolate needs to be tempered to get a good snap and that appealing sheen. The recipe I was following suggested dipping them in dark chocolate, then using milk chocolate for decoration, so that means two lots of tempering. I can do it, but it is a bit of a palaver in the kitchen, although I do get a thrill when it works out right. As a testament to how much work they are, I styled a picture of the cookies on a fancy gold plate, with some dried thistles and pine cones I collected in holiday this year in Scotland. I don’t normally add props, but Brabanzerl seem like the sort of festive cookie that deserve some special treatment.


If you are going to make these, I would recommend doing it over several days. I did this and the result was great, and it really would be enough to drive most people to distraction to try to do it all in one go. But they really were worth the effort. The shortbread is soft and crumbly, flavoured beautifully with the hazelnuts and chocolate. Then you have the jammy filling, and here you want a good jam or jelly with a strong, tart flavour. I used redcurrant jelly, but you could also use high-fruit raspberry or blackcurrant jam, or even a tangy marmalade. Apricot might also work it you want a nod to the traditional flavours of the famous Austrian Sachertorte. This fruity filling balances the dark chocolate, and the result is sublime. They look elegant, and taste refined.

I decorated them by doing a series of lines in milk chocolate. For variation, I also tried some swirls which I think looked fine, but the lines definitely look more polished. It was quite an effort. A lot of effort. But these little morsels of festive deliciousness could well have become one of my new festive favourites. Way to go Austria!

To make Brabenzerl (makes around 25)

For the dough

• 50g dark chocolate
• 150g flour
• 50g icing sugar
• salt
• 50g ground hazelnuts
• 150g butter
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract

For the filling

• 150g redcurrant jelly, or another tangy jelly or jam*

For the decoration

• 300g dark chocolate
• around 25 blanched almonds
100g milk chocolate

1. Make the dough. Gently melt the chocolate (use a double boiler or the microwave), then put in a bowl with the other ingredients and quickly knead to a soft dough. It will be very soft and slightly sticky. Wrap in cling film and leave to rest overnight in the fridge.

2. The next day, preheat the oven to 170°C (335°F). Line two baking trays with greaseproof paper.

3. Roll out the dough between two sheets of greaseproof paper to around 3-4mm. Form the cookies using a scalloped cutter (around 4cm diameter), and transfer to the baking sheets. The will spread slightly, so leave enough space between them. Gather the scraps and chill again in the fridge. Put the cookie trays in the fridge or freezer for a few minutes before baking.

4. Bake the cookies for 8 minutes, turning half-way to get even bake. Remove from the oven and allow to cool before transferring to a wire rack – they are very fragile when warm, but will firm up as they cool.

5. Now it is time to fill the Brabanzerl! Melt the redcurrant jelly (or jam) in a saucepan – if using something with seeds, then strain to remove them. Leave to cool slightly so it starts to thicken, then coat half of the biscuits. Sandwich together.

6. Dipping time! Melt and temper the dark chocolate. Dip the top and sides of the Brabanzerl in the chocolate. Transfer to a sheet of greaseproof paper. Press a whole almond into the centre. Next (if you want to and have time) melt and temper the milk chocolate and use this to pipe decorative lines or swirls on the edges of the cookies.

(*) If you are using jam or marmalade rather than jelly, you need 150g after you have removed any seeds and skins. Just melt the jam in a saucepan, then pass through a sieve.

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{10} Krumkaker

I’m a sucker for any recipe that involves a piece of specialist equiptment. Today’s recipe is for Norwegian krumkaker and needs a special waffle iron with an intricate patter to make them. So of course I had to get hold of one!


The name krumkaker literally means “bent cakes” and this is apt, as you make a waffle with a rich batter infused with aromatic cardamom, and when they are cooked, you quickly wrap them around something conical to get their distinctive shape. There is a specialist wooden tool for this, but I used a sugar cone (still in its packaging) I had in the kitchen. I think the curve is supposed to be a bit tighter, but you get the idea.


Now, I have to admit I have a little bit of an advantage here as a first time krumkake-maker. I’ve previously made Italian pizzelle which are similar but smaller wafers that are left flat. When I made pizzelle, I had a real problem with getting the iron to work properly when I made them, so I was fully expecting similar tribulations with krumkaker. I oiled up the hot iron, and waited for the first two attempts to be messy. And I was not disappointed!

I got the exciting task of picking off the dry bits that had stuck to the iron, and again applied oil for attempt number three. And this time it worked like a dream! Perhaps it was just a touch on the dark side, but this was just a matter of getting the temperature and timings right, and from that point I was sailing. The other trick that I had to master was where exactly on the iron the batter had to make contact. The very centre seemed to result in asymmetric wafers, as the batter would be pushed forward and squirt out the front. The answer was to place it a bit further back, then gently close the lid. This would get the batter in the centre when it mattered, and then I could give it all a good squeeze to get a nice, thin and reasonable even wafer.

Once you’ve made the pile o’cones, you can eat them as they are – they are sweet and delicious thanks to that cardamom, and I think they do taste best when they are very fresh. But they can also be filled. If you have kids around, then they will festive ice cream cones if you can handle the pretty high change that they will shatter as they are more fragile that proper cones. The other option is to enjoy them filled with whipped cream and fruit. If want to go properly Nordic, try to find some cloudberry jam, and mix this with whipped cream to make multekrem. Use it to fill your krumkaker for a truly Norwegian experience.

To make Krumkaker (makes around 20 large wafers)

• 200g caster sugar
115g unsalted butter
2 large eggs
240ml whole milk
200g plain flour
• 1/2 teaspoon baking powder
2 teaspoons ground cardamom
vegetable oil, to grease the iron

1. In a large bowl, beat the butter and sugar until fluffy. Add the eggs and beat until the mixture is light and pale yellow. Beat in the cardamom, then add the flour and baking powder, and finally the milk. Whisk until smooth – don’t worry if it looks like it has split. Cover and leave to rest for 30 minutes. When you come back, it should look thicker. Whisk again to make sure it is smooth.

2. Heat a krumkake iron or pizzelle maker on a medium heat (don’t crank it up to full, or the wafers will burn). The iron is ready when a drop of water on top of the closed iron sizzles and quickly evaporates.

3. Open the iron and brush each side very lightly with vegetable oil. Add a tablespoon of batter and close the iron. Cook for 30 seconds on one side, then flip over and cook for another 30 seconds. Check how it is doing, and cook for a little longer if needed. Remove the krumkake from the iron and roll it into a tube or around a cone – do this fast as they will quickly cook and become crisp. Alternatively you can roll them around the handle of a wooden spoon to make a tube.

4. Serve the krumkake as they are, or fill them with whipped cream and fresh fruit. If you are making them in advance, keep them in an airtight container to keep them crisp.

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{3} Berliner Brot

I’ve teased you with aniseed and shortbread so far this year, but of course it wouldn’t be Christmas baking without chocolate and spice. So today we’re doing just that and having a go at Berliner Brot.

The name means “Berlin Bread” but this is a spiced cake that comes not from Berlin but from the Bergisches Land region in north-west Germany. It is rather like a brownie, with a cake-like texture rather than being soft and fudgy. It contains lots of nuts, dark chocolate and cocoa, and it relies on a surprise ingredient to obtain a unique flavour. You know me and baking with odd ingredients!


Berliner Brot is made with Apfelkraut. This is a type of apple butter, which originated in the border area between German, Belgium and the Netherlands. It was developed in medieval monasteries to preserve fruit from their orchards. Of course it is hard to find in Britain, so I had to trek off to the specialist German supermarket to see if they had any. Luckily they did!

Apfelkraut is a really odd ingredient, and I am not sure there really is any sort of substitute for it beyond apple butter if you can get hold of that. It looks how apple sauce might look like if you cooked it for a long, long, long time until it turns very dark and thick. This stuff looks like treacle or molasses, and the flavour is sweet and tangy. The texture is a bit like a very firm jam rather than just a thick syrup, which I think must be due to using apple puree and the pectin causing it to set.


This is an easy recipe to make, provided you’ve got the Apfelkraut. I’ve seen some recipes suggesting that you could swap it for molasses or honey, but I am not sure that would actually work. Being completely honest, this is a very rich and very sweet recipe. It contains sugar, and then there is more sweetness from the Apfelkraut. In fact, as I was making this, I really did start to wonder if this would be edible in the end, or if this would just end up being a sugar-fest.

In fact, it was delicious. But the reason it works is the reason I think you can’t swap out the Apfelkraut. It brings not only sweetness, but also sharpness and a fruity tang which balances the overall flavour. Honey or syrup would just be too sweet in this recipe. So if you’re tempted to have a go, like me, you’re going to have to go on the hunt for Apfelkraut!

If you do, best of luck!

To make Berliner Brot (makes 35 pieces):

For the dough:

• 2 large eggs
• 150g sugar
• 200g Apfelkraut
• 1 tablespoon dark rum
• 2 tablespoons water
• 250g flour

• 100g dark chocolate, finely chopped
• 2 teaspoons mixed spice
• 1 teaspoon baking powder
• 15g cocoa powder
• 200g whole hazelnuts and/or almonds

For the glaze:

100g icing sugar
2-3 tablespoons water

1. Preheat the oven to 170°C (340°F). Line a 9 x 13 inch tray with greaseproof paper.

2. Put the eggs and sugar in a large bowl. Whisk until pale and thick.

3. Mix the Apfelkraut, water and rum, and pour into the egg mixture. Add all the remaining ingredients except the nuts and mix to a smooth, thick batter. Finally fold in the nuts.

4. Pour the mixture onto the baking sheet. Smooth as best you can using the back of a metal spoon, and bake for 30 minutes (turn half-way to get an even bake).

5. In the meantime, make the glaze – mix the icing sugar with enough water to make a thick paste which just flows. When the dough is baked, remove from the oven and brush with the glaze. The glaze should set on the warm bread, and develop a “frosty” appearance.

6. Leave to cool completely. Trim the edges, and cut into 4 x 4cm pieces.

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{9} Snickerdoodles

You wait ages for some American Christmas cookies to make an appearance here, then two come along in quick succession. We had bizcochitos a few days ago, and now we’ve got New England’s snickerdoodles.

Snickerdoodle. It’s a funny name, eh? With a moniker like that, there is obviously some sort of fascinating story, and…well…I did look, but I didn’t actually find anything conclusive.

The obviously-always-reliable Wikipedia suggests the name is Dutch or German in origin and is actually a corruption of the German Schneckennudeln (the appetizing “snail dumpling”). But given the word ‘cookie’ comes from the Dutch koekje maybe the name has its origins in New Amsterdam rather than New England? It certainly sounds to anglophone ears like something a stereotypical Dutch character would stay on a comedy show. So I wondered if the name could be a more random literal translation. Well, the Dutch words snikker-doedel could be translated as “squeaky bagpipe”, but that really is getting rather silly. But hey, it’s Christmas, and I usually spend December 1/3 full of marzipan, 2/5 full of mulled wine and the rest full of chocolate and mince pies, so I’m really not so fussed.

Anyway, this crazy talk of squeaky bagpipes links to the other name origin theory, which is that New Englanders are apparently quite partial to whimsical names for their baking. This story sort of works, with other local names including Joe Frogger cookies (molasses, rum and nutmeg) and Hermit cookies (sultanas and raisins). Honestly, it is not exactly the long list of whimsical names I had hoped for, so I’m going with the corrupted German name story if it’s all the same.


That is enough talk about the name. What about the taste? These little guys are all about the cinnamon. It’s one of my favourite spices (the other being cardamom) and I’ll devour anything with a good dose of the stuff in it.

The recipe and flavour seems to be pretty universal – buttery dough (which might or might not have vanilla) that is rolled in cinnamon sugar before baking, and often with a traditional wrinkled and cracked appearance on top. Isn’t it nice when we all agree? Well, there is debate. There is a clear split in the world of snickerdoodle fans, is between those that like them chewy and those that prefer them to be more cake-like. Maybe it is being British that makes me prefer cookies that are either crisp or chewy. Anyway, my version are slightly chewy, which strikes a happy balance between the two.

When it comes to flavours, I’m usually all for experimenting. But this is one of those times when you just don’t need to. In fact, you probably shouldn’t mess around. Snickerdoodles are for lovers of cinnamon, and that’s why you would make them. I can’t imagine using any other spice to make these (clove cookies? Just…no!).

So happy snickerdoodling. Is it a verb? I really think it ought to be. And long may your bagpipes squeak!

To make snickerdoodles (makes around 30):

For the dough:

• 330g plain flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 225g butter
• 300g caster sugar
• 2 large eggs

For the cinnamon sugar:

• 100g caster sugar
• 2 tablespoons ground cinnamon

1. Mix the flour, baking soda, cream of tartar and salt. Sieve, and put to one side.

2. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture and mix well until combined. The dough will be fairly sticky. Wrap it in cling film and chill for at least an hour, or overnight.

3. Preheat the oven to 180°C (355°F). Line a baking sheet with greaseproof paper.

4. Make the cinnamon sugar: mix the sugar and cinnamon, and place in a bowl for later.

5. Take pieces of the dough the size of a large walnut (around 30g) and form into a ball. Roll the ball in the cinnamon sugar. Place on the baking sheet and flatten slightly, leaving plenty of space for the cookies to expand. I baked them in batches, 8 per tray.

6. Bake the snickerdoodles for around 8-10 minutes (turning the tray half-way) until they have expanded and flattened. They will be soft when you take them out, but they will firm up and go a bit wrinkly as they cool. Immediately sprinkle over a little more cinnamon sugar, then transfer to a wire tray to cool completely.

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{5} Biberle

I’m sticking with the Swiss theme for this next bake. These little cookies are called Biberle, or gingerbread almond nuggets if you’re after a clunky translation. I tried to find out what the name means – Biber is German for beaver, so they could mean “little beavers” which I like. If someone knows for sure, let me know. Their shape sort of looks like a beaver’s tail, so maybe I’m right after all?

Biberle hail from the St Gallen area and they are the thing you want when you fancy something that is a bit like gingerbread and a bit like marzipan. There are two types – round cookies filled with marzipan and the tops elaborately decorated using moulds, and these versions which are the less fancy roll-and-slice cousins.


Biberle might look like a bit of a faff to make, but they are actually fairly straightforward. You make a simple spiced honey and flour dough, and leave it to sit for a few days so that the spice flavour gets a chance to develop. Then when you’ve got a moment in your busy week, you just need to roll it out, add a long thin log of marzipan, and wrap it in the gingerbread dough. Then slice into funky little trapezoid shapes, bake and you’re done.

I was a little wary of making these at first as the dough is not much more than flour, spices and honey. I’ve made something similar in the past – couques de Dinant but they were rock-hard, and it turned out the idea was you just gnawed at them slowly. I wasn’t too keen to have something similarly tough here. However, the recipe is made with some baking soda, which had a bit of an unexpected effect. When I added it, it reacted a little as the honey was still slightly warm. I left the dough to rest for four days and when I came back it had puffed up. Perhaps the dough was otherwise a little acidic or the soda reacted with the honey? I don’t know, but it did mean the dough was workable. I did wonder if that meant that any lift that the soda was going to give had gone, but there was no need to worry – the baking soda did its thing a third time in the oven, and the gingerbread element was pleasingly puffed up.


For the filling, you are looking for proper marzipan – the stuff that is mostly almonds. Check a packet next time you’re in a store – very often the stuff called “marzipan” might only have 25% nuts in it. This can be easily fixed – either buy a high-nut marzipan/almond paste (i.e. more than 50% almonds) or just make it yourself! All you need are ground almonds, icing sugar and something to bind the lot together. I used a couple of spoons of glucose and a little water, plus almond extract and a dash of rosewater as flavourings. You really could go crazy when you’re making the filling – rum, orange zest, lemon zest, amaretto…the only thing to be a little wary of is that I don’t think you want a filling that is too moist, as it will probably go runny and leak out during baking. Not sure the Swiss would approve of that.

The final thing that is really, really weird in this recipe is the glaze you use to give the Biberle a shiny finish. You toast a tablespoon of cornflour in a pan until it goes brown (well, it goes from white to a very pale brown), then cool it, and mix with water and boil it to make a glaze. Whatever was going on, it seemed to work. Just go with it – if nothing else, you’ve learned a new cooking technique – the cornflour glaze!

When I baked these, the dough was a little hard at first, but that was very easy to sort out. Pop them all in an airtight container with a slice of bread. Leave overnight, and the next day, the bread will be dry and the cookies soft and full of spicy delight. Because if you go to all the effort of making Biberle, you want them to taste their best!

To make Biberle (makes 25) (adapted from here)

For the dough:

• 125g runny floral honey
• 25g soft brown sugar
• 75g plain flour
• 50g light rye flour (or just use more plain flour)
• pinch of salt
• 1 1/2 teaspoons Lebkuchen or pumpkin pie spices
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda

For the marzipan filling:

• 125g ground almonds
• 75g icing sugar
• 2 tablespoons liquid glucose
• almond extract, to taste
• rose water, to taste

For the glaze:

• 1 tablespoon cornflour
• 100ml water

1. Make the dough. Put the honey and sugar in a small saucepan, and heat gently until the sugar has dissolved. Don’t let it boil. Remove from the heat and allow to cool until just warm.

2. Sieve the plain flour, rye flour, salt, spices and baking soda into a large bowl. Add the lukewarm honey mixture and stir until to forms a dough. Cover with cling film and leave to rest (at least overnight, but I left mine for four days).

3. Next, make the marzipan filling. Grind the almonds and icing sugar. Tip into a bowl, add the glucose, and almond extract and rose water to taste. Add a little at a time – you can always add more! Add water if needed to bring everything together to a firm dough. Wrap in cling film and chill for at least an hour.

4. Preheat the oven to 180°C (355°F) and line a baking sheet with greaseproof paper.

5. On a floured worktop, form the dough into a ball, then roll into a sausage about 45cm in length. Now flatten the dough and use a rolling pin to get a strip that is 10cm wide.

6. Take the marzipan, and form into a long log, also 45cm. Brush the dough lightly with water, then place the marzipan on one edge of the dough, and roll it up so that the marzipan is tightly wrapped. Trim the dough if needed, and seal the join.

7. Use a sharp knife to cut the roll into 20-25 pieces. You need to alternate the angle so that the Biberle have a triangular shape, but make sure the dough is connected all the way around.

8. Transfer the cookies to the baking sheet, leaving space between them to expand. Bake for around 12 minutes, turning the tray half-way to get an even colour.

9. While the Biberle are baking, prepare the glaze. Put the cornflour in a saucepan and heat until it turns a pale golden colour. Remove from the heat and cool. Mix with the cold water, the heat and bring to the boil – it should thicken and become less cloudy. Once the Biberle are baked, remove from the oven and brush each one while hot with the glaze. Leave to cool.

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{6} Citrus Pfeffernüsse

We’ve reached the half-way point in this year’s 12 Bakes of Christmas, so I thought it would be nice to return to a bit of a festive classic. I’ve made a batch of Pfeffernüsse, but have added a but of a citrus twist to them.

Pfeffernüsse are one of my favourites, and I can much through a whole pile of these. Pretty miraculous for something that doesn’t even contain chocolate!

citruspfeffernuesse1
This is a comparatively “easy” Pfeffernüsse recipe. Many recipes tell you to make various syrups, then let it cool, work in the flour and let it sit overnight or even for days to let the flavours develop. Not here. You can make them and bake them right away, with no need to leave it resting over night occupying valuable space in your fridge that could be chilling eggnog or champagne instead.

There is only one “fiddly” bit here, which is making sure that the Pfeffernüsse are soft. This is worth doing, as it ensures that they have a good, rich flavour when you bite into them. You’ve got two choice here – add some pieces of soft bread to a tin with the baked but unglazed cookies, replacing the bread as it gets hard, until the cookies are soft, which can take a few days. Or use my cheat’s express method – I put the Pfeffernüsse on a wire tray, and then hold that tray above steam from a pan of water or a boiling kettle for a few seconds. Do this twice, then pop them back in an airtight tin. Repeat this the next day, and you should find that they have softened up nicely.

To finish, I have dipped my Pfeffernüsse in icing, as they remind me of the ones you buy with their crisp, brittle icing. I used a couple of spoonfuls of Acqua de Cedro, a liqueur made with citron and like a posh version of limoncello with a sharp, citrus flavour, but you can equally use Grand Marnier or Cointreau. Now, you might be looking at these pictures and notice how amazingly white my icing looks – and it does seem just like snow! Well, the reason that it looks so brilliant is that I cheated (gasp!). I use a small dash of white food colour with the icing, so that it had that bright, snowy appearance. It doesn’t change the flavour and you can happily skip it, but in the interests of full disclosure I feel I should say that I’ve used it in case someone makes these and is surprised that they don’t look quite as white!

How you flavour them is up to you – I’ve used a mixture of spices, plus candied orange peel. You can make these extra-citrussy with the addition of some orange zest, or get creative and go for something completely different – cardamom and lemon anyone? Or convert to the dark side…cinnamon and cloves for flavour, and then dipped in dark chocolate? Now that would be pretty sensational!

citruspfeffernuesse2

To make Citrus Pfeffernüsse (makes 20):

For the Pfeffernüsse

• 125g caster sugar
• 1 large egg
• 20g candied orange peel, finely chopped
• 50g ground almonds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mixed spice
• 1/4 teaspoon ground nutmeg
• pinch white pepper
• 1/2 teaspoon baking powder
• 125g plain flour

For the glaze

• 100g icing sugar
• 1/2 teaspoon white food colouring (optional)
• orange liqueur or water
• cubes of candied peel

1. Put the egg and sugar in a bowl. Mix well until thick and creamy (around 5 minutes).

2. Fold in the chopped orange peel, ground almonds and spices and mix well.

3. Combine the flour and baking powder, then mix into the wet ingredients until you have a smooth dough – it will slightly sticky, but you should be able to roll pieces into balls. If too dry, add a few drops of water; if too wet, add a tiny sprinkle more flour.

4. Pinch off small walnut-sized pieces of the dough. This is best done with damp hands to prevent the dough sticking. If you’ve very precise, weigh the dough, divide by 20, then make sure each piece is the same weight (mine were 17g each…)

5. Bake the Pfeffernüsse at 180°C for 15 minutes until golden and puffed, turning the tray half-way. When baked, remove and leave to cool on a wire rack. Transfer the cold cookies to an airtight tin and add a slice of bread – this will soften the Pfeffernüsse. Replace the bread when dry.

6. To glaze, mix the icing sugar with white colouring (if using) and enough water or liqueur to get a thick but smooth icing – think really thick double cream. Dip each cookie in the icing, shake off the excess, put some pieces of candied peel on top and leave to set.

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{1} Taai Taai

Hello and welcome to 2015’s edition of the 12 Bakes of Christmas!  Regular readers might have noticed a bit of a slowdown in posts in the last few months. I’ve not lost my love of cooking, but a recent arrival has been keeping us all rather busy, which has certainly also made Christmas this year a lot more special!

I’m kicking off a little later than usual this year, as my first bake Taai Taai (rhymes with bye-bye) originates from the Netherlands, where today – 5 December – is Sinterklaas (their Belgian neighbours confusingly celebrate it on 6 December, but as these cookies are Dutch, we’ll go with the earlier date). Sinterklaas is the day on which St Nicholas (or Sinterklaas, the origin of the name Santa Claus) is said to come from Turkey to distribute gifts and sweets to children by leaving them in clogs, or these days, more modern types of shoe. Alongside presents, it is traditional to get a chocoladeletter (your initial in chocolate!) as well as pepernoten and kruidnoten (spicy little biscuits – recipe here).

Taai Taai literally means “tough tough” in Dutch, and that name reveals their texture. Whereas the classic speculaas is often crisp and buttery, these are, well, tough and chewy.

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So what is the story behind these little tough guys?

Continue reading

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{8} Frangipane Mincemeat Tarts

We’ve done biscuits, we’ve done buns, so now it’s time for tarts! When it comes to Christmas, there is only one tart for me, that that’s a good old mince pie. These are one of the things that really tell you that Christmas is around the corner (even if they are in British supermarkets from about mid-August), and that mixture of dried fruits, citrus and spices, encased on buttery pastry is just irresistible. They’re often served up alongside mulled wine (which I also love), but I think you can get too much sugar and spice in one go. A mince pie and a good cup of tea is just about a marriage made in heaven in my book.

However, I recently saw a bit of a twist in mince pies that I thought would be interesting to try. Rather than topping them with more pastry, and running the gauntlet about whether the filling would make a break for freedom from under the lid (thereby sealing the pies into the tray), the suggestion was to top them with a frangipane mixture and a few flaked almonds. Having enjoyed great success with a frangipane and pear tart a few months ago, this sounded like a great idea. Not only that, but it worked, and it worked beautifully.

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If you’re stuck in a bit of a mince pie rut, then I think these are for you. The pastry is a doodle to make, and the topping is super-simple. Just whisk butter, sugar and an egg until smooth, add some flavours, a bit of flour and some ground almonds, and pipe on top of the mincemeat. In the oven, it transforms into a light, moist almond sponge with a glorious golden colour on top. Dust with a scant dash of icing sugar, and they look beautiful.

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Now, I must confess that I’m not the sort of domestic perfectionist that makes there own mincemeat. Some people do, and that’s great, but I had a go once and it was a disaster. And you know what? You can buy amazing mincemeat, so I’m sticking with that route. Of course, I can never resist the urge to tweak, and mincemeat does accept additional ingredients rather well. I added a handful of crushed flaked almonds to mine, as well as a couple of tablespoons of brandy and the zest of a clementine to add a little more oompf. The additional citrus in particular really does help with getting a good flavour.

I also gave the frangipane a little extra helping hand – in addition to some almond extract, they have two spoonfuls of my home-made spiced pear liqueur and a spoonful of brandy, but you could add whatever you fancy – some Amaretto, Cointreau or dark rum perhaps? Again, I was not looking for a smack-you-in-the-lips flavour, just a subtle extra something.

If you’re not a mincemeat fan (and I gather, shockingly, that there are people who are not keen) then you could just replace it with jam. Something like spiced apple, plum or cherry would still be very seasonal!

And so…how were they? Well, I have to say that these are really, really good. This recipe makes quite a small amount of pastry, so the cases are thin and crisp, and the rich but light almond frangipane is a nice complement to the mincemeat. This is also a great option if you like the flavour of mincemeat but don’t want to use lots of it (or, alternatively, you’ve got to make a lot of pies and ran out of mincemeat!). This one is a keeper!

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To make Frangipane Mince Pies (makes 12):

For the pastry

• 150g plain flour
• 60g butter
• 50g icing sugar
• 1 medium egg

For the filling

• 200g mincemeat

For the frangipane

• 100g white caster sugar
• 100g unsalted butter
• 100g ground almonds
• 1 large egg
• 1/2 teaspoon almond extract
• 20g plain flour
• 3 tablespoons brandy (or other alcohol)

To finish

• flaked almonds
• icing sugar, to dust

1. Start with the pastry – rub the flour and butter until it resembles breadcrumbs. Mix in the icing sugar. Add the beaten egg and work to a soft dough (add a bit more flour if needed – the pastry will be very soft but not sticky). Wrap in cling film and chill in the fridge for at least an hour (or overnight).

2. Preheat the oven to 180°C (355°F). Lightly butter a 12-hole non-stick muffin tray.

3. Make the frangipane. Beat the butter and sugar until light and fluffy. Add the other ingredients and beat until smooth and well-combined. You can do this manually, but it is much easier with an electric beater!

4. Assemble the tarts. On a floured worktop, roll the pastry thinly. Cut out circles and use to line the muffin moulds (if the pastry gets soft and is difficult to work, pop it back in the fridge). Put the tray of tart shells into the fridge for 10 minutes to chill, and then add a generous teaspoon of mincemeat to each tart. Spoon or pipe the frangipane filling into the tarts (fill to just below the pastry, as it will puff up slightly).

5. Sprinkle each tart with a few flaked almonds, and bake for around 20-25 minutes until the tarts are golden (you may need to turn half way to get an even colour).

6. When done, remove the tarts from the oven and allow to cool. Dust with a little icing sugar just before serving.

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{6} Clementine and Clove Sablés

I’ve done a lot of traditional baking this year, so today I’ve had a go at an original creation (although no doubt there is some corner of Europe where this is the seasonal biscuits and has been for 900 years…). These are actually just some simple butter biscuits that don’t have much sugar, and where the key thing is the flavours.

They are livened up with a combination of clementine zest and cloves. I know that cloves are a very strong spice and that not everyone is a fan, but trust me, they really work so, so well with the citrus zest. If you think this is not the combination for you, then I’m afraid tradition is against you – this is the classic combination used in an aromatic pomander, with whole cloves pressed into a fresh orange. They do smell delicious and were used historically by wealthy and powerful gentlemen and ladies to make the air around them smell just a little bit sweeter (at least those that were not rich enough to afford a solid silver pomander filled with all manner of exotic spices).

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This recipe does seem a bit funny when you’re making it. The dough is fairly soft, so you might think that there is not enough flour in the recipe. Don’t fret! The key thing is to pop the dough into the freezer for a bit, then cut off pieces as you’re making the biscuits. The chilled dough is easy to work with. And before baking the biscuits, I put the whole tray in the freezer for 3 minutes. This made sure everything was firm, and keeps a nice clean edge when baking. This might all sound like a bit of a faff, but it ensures that you have a higher amount of butter in the finished biscuit.

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As you can see, I’ve decorated the basic biscuits in two ways, so they are ideal if you’re in a rush and want to give the impression that you’ve been in the kitchen for ages turning out biscuits.

First off, the stars, which I brushed with a simple orange icing while they were still warm from the oven. This results in a rather pretty frosted effect on the stars, which seems somehow fitting at this time of year.

The rest of the biscuits were made with a scalloped cutter, and I just drizzled some dark chocolate on them. Not enough to coat them, but just enough for the dark lines to provide a nice contrast to the pale biscuit, and just a hint of cocoa. If you want some other contrasts, you can mix in some chocolate chips, dried fruit or chopped candied peel too. Just keep the fact you’ve done it all with one recipe can be our little secret.

And there we have it…we’ve reached the half-way point in this year’s Twelve Days of Christmas Baking (or Baking Madness, if you prefer). I hope you’ve enjoyed it so far!

To make Clementine and Clove Sablés (makes 50 small-ish biscuits*)

• 25g ground almonds
• 230g plain flour
• 100g salted butter, cold
• 1 teaspoon baking powder
• 85g icing sugar
• 2 clementines, zest only
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon vanilla extract
• 1 large egg, beaten

(*) My biscuits were two-bite efforts – if you make them smaller, you’ll have loads more!)

1. Put the almonds, flour and butter into a bowl. Work with your fingers until it resembles breadcrumbs,

2. Add the baking power, icing sugar, zest and spices. Mix well, then add the egg and vanilla extract and work quickly to a smooth dough (it should be soft but not too sticky). Wrap in cling film and chill in the freezer for 30 minutes.

3. Preheat the oven to 175°C (350°F). Line a couple of baking trays with greaseproof paper.

4. Take chunks of the chilled dough and roll out thinly on a worktop. Cut out whatever shapes you like! If the dough gets too soft and sticky, just pop back in the freezer to firm up.

5. Bake for 10-12 minutes (depending on size) until golden.

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