Mini Christmas Stollen

Mini Christmas Stollen | Koekbook

A Merry Christmas to you all! If you have loads of nuts and dried fruits left from making your fruit cakes and Christmas puddings, use them to make these mini stollen! I say mini, they’re not thát small actually but perfect to serve for Christmas breakfast. I like cutting them into smaller slices and slathering them with soft, real butter – ultimate decadence <3

Mini Christmas Stollen | Koekbook

I’ve used up whatever I could find in my cupboard as filling in these stollen but feel free to make you own, unique filling with dried fruits, nuts, or even pearl sugar. Whatever the filling, you must sprinkle on copious amounts of icing sugar!

Mini Christmas Stollen | Koekbook

Mini Christmas Stollen Recipe

Makes 8 small stollen

Source: base recipe from Uit de Keuken van Arden

Ingredients:

Dough:

375 grams strong white bread flour
10 grams instant yeast
50 grams sugar
160 ml lukewarm full-fat milk
1 egg
1/2 teaspoon speculaas spices or mixed spice
7 grams salt
75 grams soft unsalted butter, diced

Filling 1:

75 grams chopped dried apricots
100 grams golden raisins
125 grams currants
50 grams chopped almonds
25 grams chopped hazelnuts

Filling 2:

250 grams almond paste
zest of 1/2 orange
16 amarena cherries

1/2 – 1 cup of icing sugar

  1. Steep the dried fruits in some hot water (optionally with some orange liqueur or rum) for 15 minutes, then leave to dry overnight in a sieve.
  2. To make the dough, mix all the ingredients EXCEPT for the butter in a large bowl, making sure the yeast and salt aren’t touching each other directly. Knead for about 7 minutes in a free-standing electric mixer. Then add the butter a little bit at a time until all of it has been incorporated. Shape into a ball and leave for 15 minutes. Then knead in filling 1, by hand or with the mixer. Shape into a ball again and leave to proof for 1 hour.
  3. For filling 2, mix the almond paste with the orange zest. Half the amarena cherries.
  4. Divide the proofed dough into 8 pieces. Shape each piece into an oval shape with your hands. Divide the almond paste into 8 pieces and roll each piece to the same length as the wide side of the oval. Place it on the dough, then place 4 amarena cherry halves on top. Fold the dough over. Place on a baking sheet lined with baking parchment. Proof for another 45 minutes.
  5. Preheat the oven to 200C/390F.
  6. Once proofed, bake the mini stollen for 30-35 minutes. Leave them to cool on a wire rack. Once cooled, cover with plenty of icing sugar. Enjoy with some butter slathered on!

 

Salted Peanut and Chocolate Cookies – 12 Days of Christmas Cookies #9

Salted Peanut and Chocolate Cookies | Koekbook I know, I know, I’m late with this recipe! But, I got caught up in Christmas business and some anxiety attacks so I’m sure you’ll understand 🙂 This cookie uses the same dough as the previous recipe  but features a different filling: dark chocolate and salted peanuts – mmm.Salted Peanut and Chocolate Cookies | Koekbook

Using one dough with several fillings is perfect for Christmas of course – you can serve loads of flavors so that everyone can find something they like. I like using salted peanuts in combination with chocolate because the salt brings out the chocolatey flavor. You can use the same principle for hot chocolate by adding a pinch of salt, trust me, it will change you chocolate life!Salted Peanut and Chocolate Cookies | Koekbook

These cookies are also great to serve with some (vanilla or chocolate) ice cream, or even to make mini ice cream sandwiches with for a cute and easy Christmas dinner dessert!Salted Peanut and Chocolate Cookies | Koekbook

Salted Peanut and  Chocolate Cookies Recipe

For 40 cookies

Ingredients:

175 grams plain flour
1/2 tsp baking powder
50 grams sugar
100 grams softened unsalted butter
1/2 egg

60 grams salted peanuts, chopped
50 grams chopped dark chocolate

  1. Sift flour and baking powder together. Add sugar, butter, and the egg. Knead by hand or in a freestanding mixer with paddle attachment.
  2. Add peanuts and chocolate and knead until incorporated (not too long). Shape dough into 2 20cm rolls and wrap in clingfilm. Chill for at least 1 hours.
  3. Preheat the oven to 180C/355F. Line two baking trays with baking parchment or Silpat mats.
  4. Cut the dough rolls into 1 cm thick slices and place the cookies on the baking trays. Bake for 10-12 minutes. In an airtight box, these cookies will keep for up to 3 weeks.

 

Coconut Pistachio Cookies with Orange – 12 Days of Christmas Cookies #8

Coconut Pistachio Cookies with Orange | Koekbook

It isn’t properly Christmas until you’ve baked Christmas cookies right? Well, I thought I’d add to my 12 days of Christmas Cookies series today with a slightly exotic variety! You can add all sorts of ingredients to this cookie dough, so feel free to experiment! Baking time stays the same. Tomorrow I’ll post a peanut and chocolate variety so look out for that.

Coconut Pistachio Cookies with Orange | KoekbookCoconut Pistachio Cookies with Orange | Koekbook

A few tips: you can use orange juice as a substitution for the orange liqueur, although I prefer using Cointreau. If you want, you can keep some of the grated coconut aside to sprinkle on top before baking. These cookies will keep for up to 3 weeks in an airtight container!

Coconut Pistachio Cookies with Orange | Koekbook

Pistachio, Coconut and Orange Cookie Recipe

Source: based on a Dr Oetker recipe

For 40 cookies

Ingredients:

175 grams plain flour
1/2 tsp baking powder
50 grams sugar
100 grams softened unsalted butter
1/2 egg

60 grams grated coconut
2 tbsp orange liqueur
zest of 1 orange
50 grams chopped pistachios

  1. Sift flour and baking powder together. Add sugar, butter, and the egg. Knead by hand or in a freestanding mixer with paddle attachment.
  2. Add grated coconut, liqueur, zest, and pistachios and knead until incorporated (not too long). Shape dough into 2 20cm rolls and wrap in clingfilm. Chill for at least 1 hours.
  3. Preheat the oven to 180C/355F. Line two baking trays with baking parchment or Silpat mats.
  4. Cut the dough rolls into 1 cm thick slices and place the cookies on the baking trays. Bake for 10-12 minutes. In an airtight box, these cookies will keep for up to 3 weeks.

 

Snowy Topped Brownie Drops (12 Days of Christmas Cookies #7)

Snowy Topped Brownie Drops | Koekbook

I recently purchased Dorie Greenspan’s book “Cookies” and oh my, is it chock-full of the most amazing cookie recipes… I had no idea where to start! Since Christmas is coming up and the promise of snow is in the air (a promise that hardly gets fulfilled where I live), I thought I might go with a snowy theme. These brownie cookies fit perfectly into that: they’re topped with snow 😉

Snowy Topped Brownie Drops | Koekbook

They’re soft and chewy and a little gooey with lovely chocolate chunks throughout. I would say it’s one of the best cookies I’ve ever tasted, even though they might not officially (schmofficially) be cookies. The dough needs plenty of time for chilling so make sure you start well ahead. Christmas is all about planning anyway, right? Have fun with these!

 

Snowy Topped Brownie Drops | Koekbook

Recipe Snowy Topped Brownie Drops

Source: Dorie Greenspan – Cookies

Ingredients:

71 grams unsalted butter
225 grams dark chocolate
150 grams sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
100 grams plain flour
for dredging: icing sugar
  1. Heat 170 grams of the chocolate and the butter together au-bain-marie until they have melted. Set aside. Chop the rest of the chocolate into fine chunks and set aside.
  2. Mix the sugar with the chocolate-butter mixture. Add the eggs one by one, whisking well. Then whisk in the vanilla extract and salt. Carefully fold in the flour and chopped chocolate. Transfer dough into a bowl and cover with cling film. Leave to chill for at least 3 hours.
  3. Preheat the oven to 175C/350F. Line two baking trays with baking parchment (don’t use a silpat mat, the cookies will stick to it!).
  4. Weigh out 30 gram pieces of the dough. Roll the pieces into balls. Dredge them through icing sugar. Place 10 dough balls on each baking tray. Make sure they have plenty of space to spread out. Bake for 6 minutes, then rotate the baking tray and bake another 6 minutes. Take tray out of the oven, leave cookies on the tray for about 2 minutes, then carefully transfer them to a wire rack. Leave to cool completely. These cookies are perfect for ice cream sandwiches!

Swedish Christmas Plaited Bread

Swedish Plaited Christmas Bread | Koekbook

It’s that time of year again where people start thinking about Christmas. Well, people like me that is. And people who compete in Christmas bread competitions! Last year, I competed in such a competition as well but didn’t win anything. I’ve applied again and see if I have better luck this time around. I have gone with a Swedish theme, as I love the breads Swedes come up with during December. They are called “lussekatter” and are traditionally eaten during the feast of Saint Lucia. Usually they’re more swirly like these ones but I’ve gone with a plaited bread. It looks stunning but is very easy to do! I’ve also added a lovely crème pat and raisin filling to make it as festive as possible. The gorgeous yellow color is the result of adding saffran – an expensive spice to buy, but we’re allowed to go a little crazy with Christmas right? 🙂Swedish Plaited Christmas Bread | Koekbook

Swedish Plaited Christmas Bread | Koekbook

Recipe Swedish Christmas Plaited Bread

Ingredients:

Dough:

220 ml full-fat milk
35 grams sugar
0,5 grams saffran
90 grams unsalted butter, softened
350 grams strong white bread flour
6 grams instant yeast
2 grams salt
1 teaspoon ground cardemom seeds
30 grams egg (keep aside the rest for glaze)

Filling & Topping:

250 ml lukewarm full-fat milk
1/2 vanilla pod
50 grams sugar
1 egg yolk
20 grams cornstarch
70 grams rum or cointreau soaked raisins (keep a few aside for topping)
20 grams shaved almonds
  1.   For the dough: grind together the saffran and sugar.  Mix into the milk together with the egg. 
  2.    Mix together flour, salt, sugar, yeast, softened butter and ground cardemom seeds in a bowl. Make sure the yeast doesn’t come into direct contact with the salt or sugar. Pour the milk mixture into the dry ingredients with the machine (fitted with dough hook) running. Knead on setting 2 for about 9 minutes once the dough has come together. Shape dough into a ball and leave to proof in a bowl covered with cling film for about 45 minutes, or until doubled in size.
  3. For the filling: mix 2/3 of the milk with the seeds from the vanilla pod and half of the sugar in a saucepan.  Mix rest of the milk and sugar, egg yolk and cornstarch in a bowl. Bring milk mixture to a boil, take off the heat and pour into the egg mixture while whisking. Pour back into the saucepan and bring to a boil while continuously mixing. Leave to simmer for about 30 seconds, then side aside to cool.
  4.  Form the bread: knock the dough back. Roll out to a 30x40cm rectangle on baking parchment or a silpat mat.  Spread the vanilla cream over the middle of the rectangle lengthwise. The width should be a little less than 1/3 of the total width. Scatter some raisins over the vanilla cream, make sure you leave a few for the topping.
  5.  On either side, cut 2 cm strips diagonally.
  6.  Plait the strips over the middle. If you’ve had to cut away a bit of dough, use it to make roses and leaves and place them on the bread.
  7.  Leave the plait to proof for another 20 min. Preheat the oven to 190C.
  8. Glaze the bread with the leftover egg. Decorate with almond shavings and raisins.
  9.   Bake bread for about 25-30 minutes. Leave to cool on a wire rack underneath a tea towel.

Lime Christmas Tree Cookies – 12 Days of Christmas Cookies #6

 

Lime Christmas Tree Cookies | A Dutchie Baking

The christmas spirit is alive! My oven is churning out cookies like it’s nobody’s business. I might as well be a cookie by now 😉 Today a fresh little lime christmas cookie in the shape of a christmas tree. Of course you can shape it any way you want but don’t be a grinch now 😉

This cookie is a nice tropical duo with the macaroons I made earlier. Great for those on the southern hemisphere I’d think! Those on the northern hemisphere will enjoy these as well, perfect while binge watching all the shows you’ve had to miss during the year. For me it’s Deutschland 83, a GREAT show about an East-German soldier who is forced to infiltrate into the West-German army to steal documents from an American general. It was on Sundance TV in the US, RTL in Germany and in the new year it’ll be on Channel 4. Brits: get on that! The main character is played by such a charismatic and good-looking actor, it’s worth watching it for him (Jonas Nay) alone. What are you watching during the holidays?

Lime Christmas Tree Cookies | A Dutchie Baking

Recipe Lime Christmas Tree Cookies

Source: Sweet Dreams November/December 2015

Tools: christmas tree cookie cutter, clingfilm, lined baking sheet, food processor (optional)

Ingredients:

300 grams plain flour
50 grams cornstarch
100 grams sugar
10 grams vanilla sugar
2 teaspoons lime zest (organic lime is preferable)
50 ml lime juice
1 pinch salt
175 grams cold unsalted butter, diced
1 egg (M)
  1. Blend cornstarch into flour. Place all the ingredients in the bowl of a food processor and whizz together untilthe dough comes together. Knead a few times by hand, then wrap in clingfilm (or alternatively, rub the dry ingredients + butter together first, then knead in the juice/egg to form a dough). Wrap in clingfilm, leave to chill for at least 30 minutes.
  2. Pre-heat the oven to 200C/390F. Roll the dough out to 3mm thickness on a floured working surface. Cut out christmas trees, place cookies on the lined baking sheet(s). Re-roll and -cut as necessary. Bake for 8-10 minutes or until the borders of the cookes are golden brown. Leave to cool on a wire rack, store in a container with baking parchment placed between the layers of cookies.

Christmas Wreath Cookies with Almonds – 12 Days of Christmas Cookies #3

 

Christmas Wreath Cookies with Almonds | A Dutchie Baking

I can’t get enough of these Christmas cookies! These are traditional Dutch christmas wreath ones – it’d be difficult to not find some sort of edible wreath in a Dutch christmas tree. They’re great to “fill up” the tree when you’re low on ornaments, and yummy as well! Don’t expect them to hang around for long though, they’ll be gone before you know it!

The dough is easy to make (a bit like pie/tart dough) and you can vary endlessly with the flavors. You can use another topping like pistache or hazelnuts for example, or flavor the dough with citrus zest. If you’re  a chocoholic like me, you can dip them in chocolate of your choice. The sky’s the limit! The recipe given below is a more traditional wreath cookie with almond shavings. Have fun! 🙂

Christmas Wreath Cookies with Almonds | A Dutchie Baking

Recipe Christmas Wreath Cookies with Almonds

Source: slightly adapted from Delicious 12/2015

Tools: cling film, cookie cutters fluted/round, baking parchment

350 grams plain or pastry flour (+ extra)
165 grams cold unsalted butter, diced
pinch of salt
120 grams sugar (+ extra for sprinkling)
1/2 vanilla pod (seeds of)
1 egg
2 tablespoons milk
50 grams almond shavings
1 egg white
  1. To make the dough: in a food processor with a blade attachment, blitz together the flour, salt, vanilla seeds and sugar. Add the cold butter and pulse until the mixture resembles breadcrumbs. Mix the egg and milk together in a separate bowl, then pour into the processor bowl. Pulse until the mixture starts to come together. Wrap in clingfilm and leave to chill for at least 2 hours.
  2. Preheat the oven to 200C/390F. Roll the dough out on a floured working surface to a 5mm thickness. Cut out (fluted) circles, then cut out a smaller circle in the middle. You can go for any size, but I wouldn’t make them too large as they’re more likely to break when you hang them in your christmas tree. Roll out any scraps again and cut out more cookies.
  3. Carefully lift the cookies onto a baking tray lined with baking parchment. Brush some egg white on the top of each cookie. Sprinkle with sugar, then the almond shavings. Make sure the shavings stick to the cookie, but don’t push too hard. Bake for 12-15 minutes or until golden brown.