John Myers
Traditional Hanseatic Pastries from Northern Germany
The perfect traditional hanseatic pastries from northern germany recipe with a picture and simple step-by-step instructions.
- 600 g Wheat flour
- 300 g Fine sugar
- 2 Pck. Vanilla sugar
- 300 g Butter
- 2 piece Eggs
- 1 pinch Salt
- 200 g Powdered sugar
- 200 g Raspberry jam or currant jelly
- Juice of 1/2 lemon
- 1 tsp Currant jelly
- You knead a nice smooth dough from the flour, which you sift finely on a work surface, the butter, 2 eggs, vanilla sugar, sugar and a pinch of salt. Knead it until it is very soft and supple. Wrap it in foil and put it in the refrigerator for an hour to cool. After the resting time, roll out the dough thinly and cut out circles, hearts, etc. Bake these at 180 degrees / top-bottom heat for about 10-12 minutes.You always need two parts for a biscuit, a top and a bottom. When all the biscuits have baked off, heat the raspberry jam and add a dab on every other biscuit. Now you cover the biscuits prepared in this way with the top. Mix the powdered sugar with lemon juice to make a (not too liquid) glaze. Now you coat one side of each cookie with the white icing. Color the rest of the topping with a teaspoon of currant jelly and use it to coat the second half of the biscuit. The biscuits have to dry out well before you store them in a tin, etc.
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