Vanillekipferl

(Austria)

 

Ingredients:

   

250g  butter

120g  sugar

350g flour

2 eggs

200g grated allmonds

 

Method:

Put all ingredients together and pat a dough. Leave it about an hour in the fridge.

Pat it again and take little bits of dough to form very small croissant (about 2-3cm), put them on a baking tray.

Bake it for about 10 minutes in hot oven 180 degrees celsius.

When they are a bit coloured take them out.

Now put them(hot) in a bowl- you have prepared with powder sugar(250g) and real vanilla sugar (10g).

The croissants should be covered all over. Now you can put them in a tin and eat them at Christmas.

 

Good luck and appetite!!

 

COOKIES

(Edible Christmas Decorations)

 

Ingredients:

 

300g/10oz Plain Flour

150g/5oz Caster Sugar

250g/8oz Soft Butter                                   

1 Large Egg Yolk

2 teaspoons Vanilla Essence

½ teaspoon Salt

 

 

Method:

 

1.       Beat the butter and sugar together in a bowl.

2.       Add the egg yolk and vanilla essence and beat the mixture until it is smooth.

3.       Next add the flour and salt and mix everything together to form a smooth dough.

4.       Mould the dough into a ball, wrap it in cling film, and leave it in the fridge for 30 minutes.

5.       Heat the oven to 180˚/350˚F/Gas4.

6.       Roll the dough to about ½ cm thick on a surface sprinkled with flour.

7.       Cut out christmas shapes with a stencil and put them on non-stick or lined baking trays.

8.       Make a hole near the top of shape, for a ribbon.

9.       Cook the cookies for 12 minutes or until golden.  Leave them on a wire rack to cool.

10.   Decorate with icing sugar.

11.   Hang on the christmas tree or eat and enjoy 

 

 

 

 

 

FINNISH CHRISTMAS COOKIES (about 75 cookies)

 

(You bake the dough the day before and let it stay in a cool place (fridge) til the next day.)

 

Ingredients:

 

1 dl suryp                                

1 teaspoon cinnamon

½ teaspoon allspice                  

½ teaspoon cloves

½ teaspoon ginger

200g butter

2½ dl sugar                                                     

1 egg

1 dl whipping cream

1½ teaspoons sode

7 dl wheat flour

 

Heat up the suryp and add spices. Let it cool a little.

Whip butter and sugar. Add the egg.

Add the surypmix, flour (with the sode added

to flour) and cream into the whipped butter.

Mix quickly.

Let the dough stay in a cool place until

the next day.

When baking, divide the dough into

a couple of pieces.

Roll the pieces of dough to a thin plate.

Press cookies with different shapes.

Bake cookies 5 minutes in 200 degrees.

 

 

 

An English favourite at Christmas time

Unbelievably easy mince pies

Cooking time

Prep:30 mins - 40 mins     Cook:20 mins

Skill level

Easy

Servings

Makes 18 pies

Ingredients

·         225g cold butter, diced

·         350g plain flour

·         100g golden caster sugar

·         280g mincemeat

·         1 small egg

·         icing sugar, to dust

Method

1.  To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

2.  Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.

3.  Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

4.  Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container

 

 

 

 

Der Schule wurde zum 2. Mal das Silberne Abzeichen verliehen!


Partnerschule des Salzburger Landestheaters

 

 

e-twinning Projekt 2015-16
e-twinning Projekt 2015-16