Post by harveydales on Nov 2, 2006 9:24:50 GMT -1
These are old family recipes for 2 different biscuits. Very quick to make but takes a bit of experimenting to get the consistency and timing right.
Vanille Kipferln (a kind of rich shortbread and fun for children to make)
210gm butter
280gm plain flour
70gm ground almonds
60gm caster sugar
Vanilla sugar for coating
Mix all ingredients to a dough. Take small bits of the dough and roll into a ball in your hands, the ball should be about 1" diameter. Then roll it into a sausage shape and form it into a crescent moon, thick in the middle and thinner ends so you end up with a nice biscuit size. Place them on grease proof paper on a baking tray and place in hot oven about 180. Bake until they start to go golden. This only takes 4 minutes in my oven but my Mum reckoned they took much longer - a case of experimenting. Remove from oven when baked and turn in vanilla sugar while they are still slightly warm. They are very delicate while hot so handle them gently til cold.
Spitzbuben
250gm butter
100gm flour (but I seem to need at least double this amount)
125 gm ground almonds in their skins
180gm caster sugar
Home made black current jelly or similar
Icing sugar
Mix together to form a dough. Roll out on floured table and with pastry cutter shapes cut out a series of circles or stars, about
2 1/2" diameter. Then, for half of the shapes, take out a little circle in the middle of about 3/4" diameter. Place all the shapes on grease proof paper on a baking tray. Bake at 180 for a few minutes, until they start to go golden. When cool, assemble the biscuits: take one of the full circles/stars and cover with a thin layer of the jelly, place a circle/star with a hole in the middle on top of the jelly and dust with icing sugar.
Once cool, store in an airtight tin.
Vanille Kipferln (a kind of rich shortbread and fun for children to make)
210gm butter
280gm plain flour
70gm ground almonds
60gm caster sugar
Vanilla sugar for coating
Mix all ingredients to a dough. Take small bits of the dough and roll into a ball in your hands, the ball should be about 1" diameter. Then roll it into a sausage shape and form it into a crescent moon, thick in the middle and thinner ends so you end up with a nice biscuit size. Place them on grease proof paper on a baking tray and place in hot oven about 180. Bake until they start to go golden. This only takes 4 minutes in my oven but my Mum reckoned they took much longer - a case of experimenting. Remove from oven when baked and turn in vanilla sugar while they are still slightly warm. They are very delicate while hot so handle them gently til cold.
Spitzbuben
250gm butter
100gm flour (but I seem to need at least double this amount)
125 gm ground almonds in their skins
180gm caster sugar
Home made black current jelly or similar
Icing sugar
Mix together to form a dough. Roll out on floured table and with pastry cutter shapes cut out a series of circles or stars, about
2 1/2" diameter. Then, for half of the shapes, take out a little circle in the middle of about 3/4" diameter. Place all the shapes on grease proof paper on a baking tray. Bake at 180 for a few minutes, until they start to go golden. When cool, assemble the biscuits: take one of the full circles/stars and cover with a thin layer of the jelly, place a circle/star with a hole in the middle on top of the jelly and dust with icing sugar.
Once cool, store in an airtight tin.
