In Germany it’s an old and absolutely loved tradition to bake Christmas biscuits. There are million different kinds of biscuits. And we love to make them. With friends, with family, with children, … There are families, who bake 10, 15 or 20 different kinds. And every little biscuit gets some chocolate on top of it, or jam or any other decoration. Weihnachtsbäckerei…. That means „Christmas bakery“, but it means so much more: a warm kitchen, the smell of Christmas, children with flour in their faces, a Mum preparing the dough, .. I’m sure, you get the idea.
My uncle, my grandfather, my great-grandfather, my great-great-grandfather, … were bakers. Their name was „Hubener“ and they had a little bakery in a little village. Every year they made Christmas biscuits to sell them (I loved those days, because we children always got a little piece of dough to make our very own biscuits). For generations they made the same ones: Hubeners Butter-S. Today I want to share this old family-recipe with you.
Hubeners Butter-S – German Christmas Biscuits
From: Sophia Hermann
250 g butter
250 g sugar
500 g flour
1 pinch of baking powder
Mix those ingredients till you get a nice dough.
Then you need something to form the biscuits. We usually use a masticator or a mincer or how ever you might call it. It helps you to get pieces of a line, which you form in a S-shape. That’s just important for the name, but doesn’t really matter.
Then put them in the pre-heated oven at 200°C (392°F) for about 10 minutes.
When they are cooled down, dip them in melted dark chocolate. To melt the chocolate, I have one advice: put the chocolate in a bowl and the bowl in hot water. Then it’ll work out fine.
Enjoy the German „Weihnachtsbäckerei“ and let me know, if you like my family’s butter-S. Merry Christmas!
Last night, my Sharia class had the most depressing movie party a class could ever have. I had briefly mentioned I might make Baklava, to lift the mood but (spoiler alert) Baklava takes like a year make, and I had literally no time. Cookies, on the other hand, take 10 minutes and de-stress like none other. I can’t write a real post because I still have no time. So, Pumpkin Chocolate Chip Cookies, speak for yourselves.
Do you have no time? Do you make cookies? Tell me all about it in the briefest comments you possibly can 😉
2 tsp vanilla extract (optional because I forgot to buy it and it turned out fine) (not really optional though) (also, I suspect Jack Daniels or Jameson would make a great substitute – somebody should try it out)
1 cup canned pumpkin
2 cups dark chocolate chips
Preheat oven to 350
In a medium-large bowl, whisk together flour, salt, baking powder and soda and spices.
In a stand mixer with a paddle attachment, mix butter and sugar on high, until fluffy, about 3-4 minutes.
Mix in egg, vanilla and pumpkin also for about 3-4 minutes, until blended. Don’t freak out if it looks curdled, it will do that, and it will be ok.
Slowly add the dry ingredients until just mixed. Then slowly mix in chocolate chips.
Drop cookie dough by rounded tablespoons onto cookie sheet.
Bake until edges are golden brown. The recipe I was working off said 10 minutes, mine took like 25. Start checking at 10 – you’ll know.
Cool on sheet for 2 minutes, then transfer to baking rack and eat them all!
The other day, over dinner, mom innocently asked Bella and me what our favorite Trashy Junk Food was. On so many levels, that ought to be an easy question for me to spurn: The Omnivores Dilemma is my favorite book, I love the locavore movement, I’m a part-time moral vegetarian, my mom’s a gourmet cooking teacher, and for Heaven’s sake, I write a food blog. On all accounts, I should really be above all that.
But, you may find it refreshing to know, food bloggers (most of us) are people too. From Pringles to Flavor Blasted Goldfish, Green Sour Patch Kids to Snickers Bars, memories and flavors came rushing back to me. I remembered the time at summer camp when Nora and I each ate 3 bowls of Cocoa Pebbles for breakfast, or the many Halloweens when I would trade Ellie for all her Reese’s Pieces (after we’d eaten Nathans Hot Dogs wrapped in Pillsbury Crescent Rolls for dinner…). Then, of course, some of these foods just taste much better than any of us want to admit. Cappuccino Jelly Bellies are almost as good as Tiramisù, and McDonalds French Fries could hold their own at any bistro. We find the Ruffles rrrrrrrrridges completely irresistable, and though many of you may have heard me profess that goat cheese is my favorite food in the whole wide world, I’m sorry to say that is a vicious lie. I’m just too ashamed to admit how much I love Frosted Flakes.
Your list may not be as bad as the one Isabella and I started (57 favorites, and counting) but I *know* you have foods like this too. The problem is, as I’ve already addressed, we are all so (theoretically) above these foods that it’s kind of embarrassing to buy them. Our twinkies are supposed to come from local bakeries, and at the very least we have to pretend that Paul Newman makes milk’s favorite cookie (although to be fair, Trader Joe Joes actually are way better than Oreos). But that brings me to the other issue. A lot of times, when you go back to your favorite junk foods, they don’t taste quite the way you remember. Duncan Hines brownies have yet to disappoint me, but I swear Funfetti is way sweeter than it used to be. So I decided to begin an intermittent series in which we’ll take our favorite junk foods, and we’ll make them ourselves so they’ll taste as good as we remember (maybe better!), and so we can sort of pretend they’re healthier (they’re not). And because the Good Humor Truck has been tempting me at the playground all summer, I thought we’d start with the Chipwich, my all-time Ice Cream Truck favorite.
I didn’t want to change it too much – no Rosewater Ice Cream or Dulce de Leche layers or Almond coatings. Those would be delicious, but superfluous. I trust you (and encourage you) to add them on your own if you want, but my goal was to get the satisfaction of the original, while making up for the few things it lacks. For our version, we adapted the New York Times version of the Jacques Torres chocolate chip cookie, which is is the best cookie we’ve ever made or eaten, and to preserve our sanity we filled them with Haagen Dazs Vanilla Ice Cream. I’ll spare you my rant on Haagen Dazs Five, but the little known secret is that Haagen Dazs Vanilla only lists five ingredients anyway, so it’s pretty much like homemade (only way better) but it spares you the stress of the ice cream freezer. And Haagen Dazs is a level of perfection you can’t improve on anyway.
Bake the cookies, freeze them, fill them, freeze them, roll them in chocolate chips, freeze them… or at any step along the way just eat them. These taste just like the original, but with a creamier filling, a more buttery cookie, more chocolatey chocolate, and top notes of bourbon from the ice cream. And they strike just the right balance of sweet-but-not-too-sweet, because there’s no HFCS! They’re perfect any time you’re yearning for a summer refreshment with an indulgent, nostalgic spirit. Our recipe is not intended as a replacement – the original will always have a place in our hearts. This is simply the chipwich refined, finally reaching its ultimate potential, grown up to be the best it can possibly be.