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Gluten Free German Style Christmas Biscuits

Name: Gluten Free German Style Christmas Biscuits
Prep time: 30 min
Cook time: 12 min
Cuisine: Other
Ingredients: For the dough:; 500 g Mix Pâtisserie; 300 g butter; 150 g sugar; 10 g bourbon vanilla sugar; 2 eggs; 2 egg yolk; 60 g ground almonds; For the garnish:; strawberry jam; icing sugar

1 hr 40 min - 1 hr 42 min

These traditional German cookies are a delicious gluten free treat for the whole family to enjoy during the most wonderful time of the year.

As their name suggests, South German Spitzbuben (literally, little rascals) are cheeky little jam sandwich biscuits. They are traditionally eaten around Christmas time, and their buttery biscuit, sweet jam filling and fun festive cut-out shapes make these little rascals perfect for little rascals – and big rascals too for that matter! Ruby red jam is the most traditional filling (and we opt for a strawberry jam in our gluten free take on this Christmas cookie recipe), but you can spread the biscuits with any jam you want. Or chocolate spread when you’re feeling really cheeky!

Cook

Preparation

in 30 minutes

Cooking

in 10-12 minutes

Cooling

in 1 hour

Temperature

175 °C

Preheat the oven to 175°C (top and bottom heat setting) for 12 minutes, and line a baking tray with baking paper.
Beat the butter with the sugar and vanilla sugar in a food processor for 10 minutes until the mixture is creamy.
Add the eggs and egg yolks and continue stirring for another 10 minutes until the mixture has an airy consistency.
Add the ground almonds to the mixture and then quickly stir in the sieved flour (the dough is still relatively soft, it will dry quickly so keep stirring).
Wrap the dough in pre-floured clingfilm and place in the refrigerator for 1 hour.
Roll the dough out to 2 mm thick on a floured surface.
Use a cookie cutter to cut the circular biscuit shapes and then bake them in the oven for 10 – 12 minutes.
Fill the biscuits with jam and dust with icing sugar, and leave to rest.

Ingredients

For the dough:

500

Mix Pâtisserie

300

butter

150

sugar

bourbon vanilla sugar

eggs

egg yolk

ground almonds