18. Dezember 2007

time consuming christmas baking

österreichische brabanzerl
in my venture to make traditional christmas cookies with healthier ingredients i took on österreichische brabanzerl today. neither do i have a clue what brabanzerl actually are, nor have i ever heard the word brabanzerl itself. it might be something from tirol or vorarlberg or even switzerland ... some similar christmas baking originated here in the bohemian forest, but we use ground hazelnuts instead of the almonds, we don't add chocolate either and we don't have to store the dough overnight (huh, it looks like our recipe is totally different after all!) ... we simply call those cookies biscuits that are stuck together. sounds equally silly - i don't even know if they have a real name. they probably do, but we've never called them anything else than zusammengepickte kekse. i am really curious if the original recipe will taste any good with spelt flour and brown sugar ...

österreichische brabanzerl
150 g spelt flour (original ingredient: wheat flour)
50 g ground almonds
50 g brown sugar
(original ingredient: white caster sugar)
50 g melted dark chocolate
150 g soft margarine (i suppose you could substitute margarine for butter)

österreichische brabanzerl
österreichische brabanzerl
mix all ingredients together and store overnight in the refrigerator. out on my deck it's minus 3°c so i'll store the dough outside overnight.

österreichische brabanzerl
now stay tuned! while my cookie dough rests outside in the cold i am in here with a nice cup of tea waiting for another update tomorrow with baking, glazing and decorating ... oh, and eating!

1 Kommentar:

Marona hat gesagt…

Ich bin sehr froh, dass du wieder ein post geschrieben hast! Ich habe dich vermisst!
Ich bin gespannt auf die Kekse!