my Christmas bakery has opened and this year I didn’t only make the very traditional German Christmas biscuits such as Vanillekipferl and Lebkuchen but also, so to speak, a Scottish-German co-production: Insanely easy to make (also no special tools or cookie cutters required) and with its buttery, slightly spiced taste and melt-in-your-mouth texture it could really become a Christmas staple for us.
I proudly present: Speculoos Shortbread – crumbly, sweet and it just tastes like Christmas. Another bonus: you won’t need a cookie cutter to make them, just a large glass or tumbler, so they are just perfect for Christmas cookie newbies!
for about 40-50 pieces
- 600g flour
- 220g sugar
- 1 salt
- 2 tsp speculoos spice
- 350g soft butter
- 1 egg
- 30g brown sugar
In a big bowl combine flour, sugar, salt and speculoos spice. Add butter and egg and knead with hands until a smooth dough forms. Flatten the dough a bit, wrap it in cling foil and let it chill in the fridge for approx. 30 minutes.
Preheat the oven to 200° C.
Roll out the dough on a lightly floured work surface approx. 1 cm thick. Dip a large glass of about 7 cm Ø in flour and cut out slices from the dough. Place these on a tray lined with baking paper and sprinkle thinly with brown sugar.
Bake the biscuits for 15 minutes, then take them out of the oven and let them cool for 5 minutes. Now cut the biscuit circles into sixths – like when cutting a cake – and let cool completely.
Mmmmhh .. the scent! Here at the Zebra house, it is already Christmas time: From biscuits to the Christmas tree (including gifts below), everything is ready – now we some time to relax until Christmas and I hope you do too!
Stay sweet & HAPPY BAKING!
I declare this day officially Ice Cream Friday! The weekend is coming and that’s a good reason to celebrate, right? In addition, I had to finally test the ice cream maker add-on for my KitchenAid 🙂
No matter what you are celebrating – this ice cream recipe will be the making of any party! Ice cream, cheesecake, caramel – I mean, how do you top that? Maybe with a large dose of spring sunshine, but as we can never rely on that, let’s get on with this lovely recipe.
Caramel cheesecake ice cream
for about 1 litre of ice-cream
- 2 large eggs
- 150g sugar
- 200ml cream
- 300g cream cheese
- 50g crumbled biscuits (eg ladyfingers)
- 125g caramel cream (eg from San Ignacio)
Prepare your ice cream maker according to the manufacturer information.
Beat the eggs in a large bowl for 1-2 minutes until they are creamy. Gradually add the sugar and beat for about another minute. In a second bowl, mix the cream cheese until creamy, then stir in the cream. Combine both bowls and stir until everything has mixed well. Leave to chill for 1-2 hours in the refrigerator.
Pour into the ice cream maker and freeze for 30-45 minutes, depending on the machine. Add half of the ice cream to a freezer-safe container. Spread half of the caramel cream and biscuit crumbs on the ice and mix lightly with a fork. Add the remaining ice cream on it, cover it with caramel and biscuits and store in the freezer until ready to serve.
Whether serving alone or together with a warm chocolate cake – this is a world class dessert and insanely delicious!
Remain sweet & HAPPY ICECREAM MAKING!
Hey my Zebras!
YAAAAY, my exams are over!!! – I have university behind me for another semester and my life can get back to normal! Let’s have cake to celebrate – a nice, chocolatey one… hmm, are you in?
This recipe is super simple and can be done very quickly. Perfect for making at the drop of a hat or when you have a sudden celebration in your life – recovering from examinations, for example 🙂
A really great product from the German #Degustabox in January is also used in here – the Double Choc Biscuits from Leibniz (for readers outside of Germany I am sure you can get creative with your own biscuits 😉 ). But I can really recommend those surprise (grocery) deliveries by Degustabox – maybe it’s available in your country, too? Here’s a link to the UK version.
Chocolate Cream Slices
makes 1 tray of cake
- 4 eggs
- 4 tablespoons hot water
- 150g sugar
- 80g flour
- 80g cornflour
- 2 teaspoons baking powder
- 2 packets (à 37g) of chocolate pudding powder
- 900ml milk
- 50g sugar
- 75g dark chocolate
- 300g cream
- 500g sour cream
- 75g sugar
- 4 packs Leibniz Double Choc (or whatever cookies you think would work)
Preheat the oven to 200 ° C (180 ° C fan-forced or gas mark 6) and line a deep baking tray with baking paper.
For the sponge, mix together the eggs and water, then slowly sprinkle the sugar and beat until fluffy. Fold in gently the flour, cornflour and baking powder. Pour the batter into prepared pan, smooth and bake for about 10 minutes. Remove from oven and let cool.
Mix 100ml milk with the pudding powder and sugar until smooth. Bring the remaining milk in a saucepan to a boil. Once boiling, stir until the mixture thickens. Then add the chocolate and stir until it’s melted. Pour on the cooled sponge, spread evenly and allow to cool.
Zap the cream, sour cream and sugar with food processor or hand mixer until it becomes a thick cream. Spread onto the cooled pudding and top with the Leibniz Double Choc.
The cake also tastes great when it’s left for a while and still can be enjoyed the next day 🙂
Be well, my Zebras & HAPPY BAKING!
I wish you a happy Monday!
To make the day (and the whole week) at least as sweet as you are I have a great recipe for you:
I loved them when I was growing up… I remember searching the whole box just to find the one letter that I needed to finish writing my name.
These are super crunchy and chocolatey and pretty easy to make.
Sounds awesome, right?
makes about 120
- 4 egg whites
- 1 pinch of salt
- 150g sugar
- 2 teaspoons vanilla sugar
- 150g flour
- 2 tbsp cocoa powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
Beat egg whites and salt until it starts to get stiff. Slowly add sugar and vanilla sugar and go on whipping until it’s really firm and the sugar dissolved (about 3 minutes). Mix flour, cocoa, cardamom and cinnamon, sift onto the egg white and fold in carefully.
Cover serveral baking trays with parchment paper. Spoon the batter into a plastic piping bag and cut off a little tip. Now pipe the letters and let it sit for 15 minutes.
While you wait it’s time to heat up the oven to 350°F.
Bake each tray at a time for about 10 minutes. Let cool completely before serving.
Now it’s your turn to make these and send lovely messages!
Stay sweet & HAPPY BAKING!