Bärentatzen: 60 g Zartbitterschokolade, 200 g weiche Butter, 100 g feiner Zucker, 1 Päckchen Vanillezucker, 1/4 TL frisch geriebene Muskatnuss, 150 g gemahlene Mandeln, 300 g Mehl, 100 g Zartbitterkuvertüre, 1 Bärentatzenförmchen
Bread or cake? The jury’s still out, but we all agree that this traditional German Christmas bake is simply delicious and you can make it in our Stollen Mould. Ingredients For the cake 350g strong white bread flour ½ tsp salt 2 tsp easy-blend yeast 50g caster sugar 150ml milk, warmed until hand-hot 100g butter,…
Kitchener Bun - Fried yeast bun, coated in caster sugar, filled with jam and cream. A South Australian favourite only from Balfours Bakeries. Many cakes (like this one) have been influenced by the early German settlers.
Anisbogen Cookies, traditional Swiss cookies, with anise
Ingredients: For Sponge: 6 eggs (separated) 6 oz caster sugar 6 oz all purpose flour 2 tsp baking powder 2 tsp coco powder 2 tbsp milk.........more #Black_forest_cake
Kitchen Dictionary: sugar
Cinnamon and kirsch star cookies (Zimtsterne) from Saveur Magazine