Speculoos Shortbread

Dear Zebras,

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!


Speculoos Shortbread
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!

xx Kristin


Blueberry Breakfast Cookies

Hello my zebras!

Today we’re breaking all the rules – at least at first sight! Why? Because we’ll have cookies for breakfast! Really … no toast, no eggs …  breakfast cookies!

Of course, those cookies are special and not the average ‘triple chocolate death by caramel or whatnot’ sugar bombs from the supermarket. The list of ingredients includes bananas, eggs, oatmeal and many other good things, which keep us full for a long time and make sure you’ll have a great start into the day. Sounds good? Believe me, they are – try it!


Blueberry breakfast cookies

makes about 7 cookies

  • 1 banana
  • 1 egg
  • 20 g melted butter / coconut oil
  • 2 tbsp plain yogurt
  • 1 tbsp chia seeds
  • 90 g rolled oats
  • 60 g flour
  • 1 tbsp brown sugar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 40 g blueberries
  • 15 g semisweet chocolate chunks


Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.

In a small bowl, mash the banana and combine with the egg, butter, yogurt and chia seeds. Set aside for a few minutes.

In the meantime, mix oatmeal, flour, sugar, baking powder and salt in a large bowl. Add the wet ingredients and stir until a dough is formed, then fold in the blueberries and chocolate chunks.

Place a heaped tablespoon of dough on the baking tray, flatten and bake for 12-15 minutes. Let them cool and serve.


The cookies are really fast to make and a nice way to switch things up! They’re also great when you don’t have a lot of time and have to eat on the go or just need a healthy snack.


Stay sweet & HAPPY BAKING!

xx Kristin

Salted Caramel Cookies

Hello my dears!


Shortcuts are great. This way you can reach your goal or destination faster and save valuable energy – I’d be lost without my keyboard shortcuts, which make my workflow so much easier… But there are also moments when it pays of to choose the long way and put in a little extra work.

Let’s put that to practical use: While making these cookies we’re adding a small extra step will make that makes a big difference in the end. So do not roll your eyes at me when I ask you later in the recipe to brown the butter before baking the cookies. Because at first glance it may seem like an unnecessary gimmick but later it makes for incredibly tasty cookies. And the caramel of course – that is also very important 😉


Salted caramel cookies

makes about 15 cookies

  • 200 g of butter
  • 260 g flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 150 g brown sugar
  • 1 pinch of salt
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • approx. 15 soft caramel sweets
  • sea salt


Heat the butter in a frying pan and let it brown for 2-3 minutes. Place in a heat-resistant bowl and allow to cool to room temperature.

Preheat oven to 175° C and line two baking trays with baking paper.

In a bowl mix butter and brown sugar until creamy. Mix in egg, egg yolk and vanilla. Then add flour, baking soda, baking powder and salt and mix until a cookie dough forms.

Take a heaped tablespoon of dough and wrap it around a piece of caramel until it is fully enclosed. Roll into a ball and place on the baking tray – always keeping enough space between the dough balls. Slightly flatten with your fingers. Sprinkle with some sea salt and bake for about 13 minutes. Leave to set for 5 minutes on the tray, then transfer to a cake rack and allow to cool completely.


I’m going to repeat myself here: Such a small step with such a great effect! I can not wait to push the next batch of these amazing cookies ❤

Stay sweet & HAPPY BAKING!

xx Kristin

Lemon Sprinkle Cookies

Hello my zebras!

Fräulein Zebra is back!

Yippie! I hope you are as happy as I am! For various personal reasons I had to take a break from blogging – as usual, it was all planned very differently. But life is just like that – sometimes you have to rethink and adjust your plans.

But now I am finally back! And the zebra and I have a lot of new ideas in store for you! I’ll share more details with you during the next few weeks and I’m pretty sure you’ll find the news just as exciting as we do!

However, today’s post shouldn’t be about that. Instead, I have super delicious cookies for you – so colorful and lemony, that they spread a feeling of summer in the middle of autumn.


Lemon Sprinkle Cookies

makes 12-15 cookies

  • 110g butter
  • 125g sugar
  • 1 egg
  • 2 tsp grated lemon peel
  • 1 tablespoon lemon juice
  • some lemon extract
  • 1/2 tsp baking soda
  • 1 teaspoon cornstarch
  • 200g flour
  • Sprinkles (Nonpareils)

Preheat oven to 200 ° C and line two baking trays with baking paper.

In a medium sized bowl mix butter and sugar with a hand mixer. Add egg and mix well. Add the lemon peel, lemon juice and lemon extract and stir in until combined.

Mix the flour, baking soda and starch. Add to the remaining ingredients and mix until a smooth, soft dough is formed.

Place the sugar sprinkles in a small bowl. Form the dough into a balls and gently roll them around in the sprinkles until evenly coated. Put them on the baking trays – do not flatten the dough and make sure to leave enough space between them as the cookies will spread while baking. Bake for 8-10 minutes. Let the cookies cool down completely before serving.

Do not worry if they look a little undercooked at first – the cookies become firmer while cooling down. The inside will be soft but the outside is crispy!

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And do you know what makes this recipe even better? Not only do you get delicious cookies but also a wonderfully fragrant home – thanks to the lemon spreading its aroma …

Oh, it’s so nice to be back and I’ve missed you very much! Also: Thank you so much for your loyalty!

Stay sweet & HAPPY BAKING!

xx Kristin

[December 18th] Gifts from the kitchen

Fräulein Zebra Xmas

Christmas without at least one round of Secret Santa doesn’t feel like Christmas at all!

I love to surprise people with handmade gifts and now I’ll share my ideas with you..

That’s how it looked like when I wrapped and packed everything for shipping (that’s because my gift had to travel all the way from the south of Germany to Berlin!) :

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I loved the red and white color scheme! It just looks so classy and elegant..

And here’s what was inside!

Pomegranate Vinegar

makes about 500ml

  • 2 pomegranates
  • 500ml white wine vinegar
  • 1 tbsp honey

Halve the pomegranate and remove the seeds. Add the seeds, vinegar and honey to a pot and bring everything to a boil. Pour it into a big bottle and allow the seeds to infuse the vinegar for 2 days. Strain the seed and fill the vinegar into pretty bottles.


My second gift in the parcel was…

Star Shaped Pasta

  • 250g flour
  • 2 eggs
  • 25ml olive oil
  • 1/2 teaspoon salt

Mix all the ingredients with 25ml water and knead until a smooth dough forms. Take a part of the dough and use a pasta machine to roll it out until it’s about 1-2 mm thin. Use a star shaped cookie cutter to cut out the pasta, then put it on a clean tea towel to dry. Repeat until you used up all the dough. Let the pasta dry overnight before packing.

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And last but not least – something for the sweet tooth!


Raspberry Pistachio Cookies with White Chocolate

makes about 35 cookies

  • 125g soft butter
  • 100g brown sugar
  • 2-3  drops vanilla extract
  • 1 egg
  • 225g flour
  • 1 teaspoon baking powder
  • 50g chopped white chocolate
  • 40g chopped pistachios
  • 20g freeze dried raspberries

Preheat oven to 345°F.

Whip up butter, sugar and vanilla. Add the egg. Mix flour and baking powder and add to the batter. Stir until everthing is evenly combined. Fold in chocolate, pistachios and raspberries – it’s the easiest to mix them in with your hands.

Form little balls of dough and put them onto a baking tray lined with baking paper. Flatten the balls a little bit with your hands, then bake them for about 10 minutes. Allow to cool down and serve.


Those cookies are full of flavor and my personal favorite of the parcel.

Which recipe do you like best?


Also I have to say thanks to Sarah from the Crunchy Cottage who organized the whole Secret Santa Project! ❤





[December 10th] Sour Cream Cookies

Fräulein Zebra Xmas

Another day, another cookie recipe – today I’m showing you more of a classic one:


Sour Cream Cookies


I know, I know.. it doesn’t sound like much but they definitely taste great! PLUS: They are easy to make with only a handful of ingredients!


Sour Cream Cookies

makes  about 60 cookies

  • 500g flour
  • 300g sour cream
  • 300g cold butter, cut in little cubes
  • 2 egg yolks
  • 200g coarse sugar

Put flour in a bowl and make a well. Add sour cream and butter and knead until you have a smooth ball of dough. Wrap with foil and refrigerate for at least an hour.

Prepare serveral baking trays with parchment paper and preheat the oven to 350°F.

Sprinkle your counter top with a little flour, then roll out the dough. Use a big round cookie (~ 6 cm) cutter to make circles and a smaller cookie cutter ( ~ 2 cm) to cut out little holes in the middle so you end up with rings. Mix the egg yolks with 2 tbsp of water. Brush the top of the cookies with the egg mix, dip them in the coarse sugar and put them on the baking tray. Bake for 18-20 minutes. Let cool completely.



PS: I wasn’t a mistake that there’s no sugar in the dough itself. All the sweetness comes from the coarse sugar on top and that is enough.



Feel hugged & HAPPY BAKING!

xo Kristin

[December 8th] Alphabet biscuits

Fräulein Zebra Xmas

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:


Alphabet biscuits




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?


Alphabet biscuits

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.


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Now it’s your turn to make these and send lovely messages!

Stay sweet & HAPPY BAKING!

xo Kristin

[December 6th] Saint Nick has some Spiced Sugar Cookies for you

Fräulein Zebra Xmas

Whoop, whoop!

Saint Nicholas came to visit and he brought a big bag full of cookies for you!


Spiced Sugar Cookies

I really love those cookies because they are made with 3D cookies stamps to wish you a merry Christmas! And the shop where I got them from (Personello) produces the stamps according to your wishes so you can get pretty much every design you can imagine – unfortunately they only ship across Europe.

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Sugar Cookies with Christmas Spice

makes about 50

  • 100g powdered sugar
  • 250g flour
  • 125g butter
  • 1 pinch of salt
  • 1 egg
  • 1 teaspoon of vanillasugar & cinnamon
  • 1/2 teaspsoon of ground ginger & all spice

Mix & sift powderded sugar and flour. Add all the other ingredients and knead until the dough is smooth. Refrigerate:

– for 2 hours when you want to use cookie stamps (the colder the easier)

– for 1 hour when you’re going to use regular cookie cutters

Preheat oven to 350°C.

Roll out the dough on a well floured surface & use the cookie stamp or cutter to make the cookies. Put them on a baking tray lined with baking paper & bake for 10 minutes. Let cool completely.


I used icing, chocolate, cocoa powder, edible metallic powder & sprinkles for decoration – but these are just some ideas and you can get totally creative!


I hope you have a great St. Nicolas Day & HAPPY BAKING!

xo Kristin


[December 3rd] Turtle Cookies & a great idea for all Cookie Lovers

Fräulein Zebra Xmas

Don’t worry – no animals were harmed while making these cookies! From the outside they resemble the turtle shell but inside they taste like chocolate, nuts and caramel – can it get any better than that?!

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Turtle Cookies

makes about 60 cookies

  • 140g flour
  • 2 tbsp cocoa powder
  • 1 pinch of salt
  • 115g butter
  • 130g sugar
  • 1 egg
  • 2 tbsp milk
  • 75g grinded hazelnuts
  • 50g chopped almonds
  • 20 soft caramels
  • 4 tbsp cream
  • 50g semisweet chocolate

Separate egg. Mix flour, cocoa powder and salt. Use another bowl to whip up the butter and sugar, then add the egg yolk and milk. Eventually add the flour mix and form a smooth dough. Place in the fridge for about an hour.

Preheat oven to 350°F.

Mix egg white and 4 tbsp of water. Combine hazelnuts and almonds in a little bowl. Form the dough into little balls, dip them into the eggwash and then roll them in the nut mix. Put on a baking tray lined with baking paper and use a little measuring spoon or something similar to make a dent in the middle of the cookies. Bake for 12 minutes – maybe you have to push the dents down again imediately after baking. Let cookies cool completely.

Mix caramels and cream in a little bowl and mircowave – you can also heat it up on the stove – until you have a creamy sauce. Fill caramel sauce into the dents and allow to cool.

Put the chocolate in a zip lock bag and submerge the bag in hot water. Wait till the chocolate is melted, then cut off a little tip and decorate the cookies.


Adapted from this recipe.

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That is exactly my type of cookie!! In case you’re searching me – I’m in cookie heaven! What’s your favorite cookie?


Lastly I want to tell you something about a great thing that found its way into my advent rituals: The cookie afternoon. Invite all your family and friends: Everybody bakes a big batch of their favorite cookie and packs lots of little bags. Then you take them with you and meet somewhere for coffee. In the end you exchange the cookie bags and you have so many different types of cookies to make you happy!

I love the idea of this because it kinda gives you a kickstart into the christmas time and you get to try so many new recipes you might have never found.

Here are a couple of photos of our cookie afternoon this year:

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Maybe you like the idea, too?

Take care & HAPPY BAKING!

xo Kristin

Trick or Treat | Skeleton Cookies with Chocolate and Chili

I scream, you scream – we all scream: “It’s Halloween!”


I’m baaaaaack!

It’s been a while since my last blog post but I promise: I definitely did a lot in the past days and I will tell you all about my adventures this weekend!

Before we’ll go back to normal it’s time for some spooky treats because – in case you didn’t notice – tomorrow is Halloween! In generally I’m not the biggest fan of costumes and dress up, but witches, zombies and all those spooky creatures make it a lot more entertaining.

I’m not planning a party this year but I still wanted to create something for “All Hallows’ Eve”. So I started the cookie production and added some chocolate, a bit of chili and a spooky costume:

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Skeleton Cookies with Chocolate and Chili

makes about 35 cookies

  • 100g semisweet chocolate
  • 125g butter
  • 100g sugar
  • 1 teaspoon vanilla sugar
  • 1 egg yolk
  • 200g flour
  • 1 tbsp cocoa powder
  • 1 teaspoon chili powder
  • a little bit of black foodcoloring
  • 1 egg white
  • 150g powdered sugar
  • 1 teaspoon lemon juice


Finely grate chocolate. Add all the other ingredients and mix until a firm dough forms. Refrigerate for 30 minutes.

Preheat oven to 350°F.

Thinly roll out the dough on a well floured surface and use a little “Gingerbread Man” cookie cutter (about 3.5 inch) to cut out roughly 35 cookies. Put them on several baking trays lined with parchment paper and bake for 10 minutes. Let them cool completely.

Whip up egg white, add powdered sugar and lemon juice. Pour the mix into a disposable icing bag and cut off a little tip. Decorate the cookies with icing skeletons and let them dry thorougly. Store in an airthight container or eat them right away.

These cookies take only a wee bit of time and make a really cute Halloween treat! What are your plans for Halloween? Do you celebrate or not?

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Have a wonderful day tomorrow & HAPPY BAKING!

xo Kristin