There are some foods, when you think of them, a whole collection of memories is flowing in your head, and a wonderful journey is starting. Spritzgebäck is one of them. When I think Spritzgebäck, I think about snow, about mountains, about a cozy spot with a fireplace, where people are sitting together, drinking hot chocolate or coffee. And I feel it’s Christmas time.
Christmas time is a wonderful time I find. When people take the time to sit with their families and friends to enjoy the little culinary wonders of the season and just let the magic happen. Over here, it is also very common to gather with family or friends and bake Christmas treats for a whole day. I used to do that a lot with my friends when I was a student and great memories were created, which will always make us smile.
Spritzgebäck is specifically known in Germany or Austria, and figure among the regional all-time classics. Some would even say that they are among the best Christmas cookies ever. When I was younger, my family used to go to Austria for Christmas, and my parents always bought them to go with the afternoon coffee.
Years before this, my grandfather even made them himself. There was a small gap between generations meaning that my mom and uncle never got really into baking, but here I am, baking them again. And for now, still am determined to continue, because they are just so delicious.
You can have them with or without chocolate, or even transform them into a cookie sandwich with a little bit of jam in between or even a chocolate ganache. The good thing is, you can bake loads of them, and if they survive the first tastings, keep them in an airtight container for the whole advent season. But let’s be honest, chances are really low that they will survive this long.
Why you’ll love this recipe?
A holiday classic: These buttery delicate cookies are a festive favourite, embodying the spirit of the season with their charming shapes and nostalgic appeal.
Perfect chocolate pairing: The dip in rich chocolate adds a decadent note, elevating the buttery sweetness with a delectable contrast.
Melt-in-your-mouth texture: The tender, crumbly consistency of Spritzgebäck makes every bite irresistibly smooth and delightful.
Customisable and fun to make: With a variety of shapes, decorations and chocolate options, these cookies are as enjoyable to bake as they are to eat.
Spritzgebäck
Ingredients
- 300 g butter
- 260 g icing sugar
- 150 ml milk
- 130 g cornstarch
- 1 pinch of salt
- 500 g flour
- 125 g good quality dark chocolate
Instructions
- Preheat the oven to 180°
- In a bowl, whisk together the butter, icing sugar and cornstarch.
- Add the milk and a pinch of salt. Then mix again.
- Now pour in the flour gradually. Knead the dough for a few seconds, then put the batter into a piping bag with a medium-sized star nozzle and press little S shapes or circles on a baking sheet.
- Bake for 12 minutes until golden brown.
- While the cookies are cooling down, prepare the chocolate coating. Melt the chocolate bain-marie style and dip 1/3 of the cookies and place them on a cooling tray.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
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