Anise Cookies from Baden - Switzerland (Badener Chräbeli)
5.2 هزار بار بازدید -
6 سال پیش
-
"Badener Chräbeli" Anise Cookies from
"Badener Chräbeli" Anise Cookies from Baden
Recipe for 1 baking tray / about 27 pcs
(337kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 cup Sugar (250g)
1 Tbsp Aniseeds (6g)
Some flour to roll out the dough.
Preparation method:
- Put the butter on a backing tray and grease the tray with the butter.
- Crack the eggs into a bowl and add the sugar.
- Beat up the mix with a whisk until it is getting white and creamy.
- Add the aniseeds and mix again.
- Pour in the flour and mix everything with one hand until it sticks too your hand.
- Remove the dough from your hand and put it back into the bowl.
- Cover the bowl with a kitchen towel and let the dough rest for 10min.
- After the rest knead the dough for about 2 min, now the dough shouldn’t stick anymore.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
Version 1:
- Take a small piece of dough and form it into a ball.
Roll out the ball on the working surface into a drop shaped cookie.
Cut the cookie twice at an angel with a sharp small knife.
Shape it into a half moon and put it on to the tray.
Version 2:
- Take a bigger piece of dough and roll it into a sausage as thick as your finger.
Cut pieces which are about 5cm long at an angel.
Cut the pieces twice with a sharp small knife at an angel.
Shape it into a half moon and put it on to the tray.
- Cover the cookies on the baking tray with a kitchen towel and let them rest for 24h at a warm place (not on the heater, better next to it).
- Bake the cookies at 160°C (320 °F) for 15 minutes with upper and lower heat (no vent) in a pre-heated oven.
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
- The Cookies should not get brown, therefore do not bake them too hot.
“Badener Chräbeli” are from Baden Switzerland and are there consumed the whole year. They are also baked all over Switzerland for Christmas.
These cookies don’t spoil easily but will get hard after a while, just dip them in some coffee, they will taste delicious.
Preparation time: 30min
Baking time: 15min
Start to Finish: 25h
Shelf life:
-You can keep these cookies in a tin for about 4-5 weeks, notice that the cookies will get hard after some time.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
#christmascookies #spicecookies #cookswiss
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Recipe for 1 baking tray / about 27 pcs
(337kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 cup Sugar (250g)
1 Tbsp Aniseeds (6g)
Some flour to roll out the dough.
Preparation method:
- Put the butter on a backing tray and grease the tray with the butter.
- Crack the eggs into a bowl and add the sugar.
- Beat up the mix with a whisk until it is getting white and creamy.
- Add the aniseeds and mix again.
- Pour in the flour and mix everything with one hand until it sticks too your hand.
- Remove the dough from your hand and put it back into the bowl.
- Cover the bowl with a kitchen towel and let the dough rest for 10min.
- After the rest knead the dough for about 2 min, now the dough shouldn’t stick anymore.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
Version 1:
- Take a small piece of dough and form it into a ball.
Roll out the ball on the working surface into a drop shaped cookie.
Cut the cookie twice at an angel with a sharp small knife.
Shape it into a half moon and put it on to the tray.
Version 2:
- Take a bigger piece of dough and roll it into a sausage as thick as your finger.
Cut pieces which are about 5cm long at an angel.
Cut the pieces twice with a sharp small knife at an angel.
Shape it into a half moon and put it on to the tray.
- Cover the cookies on the baking tray with a kitchen towel and let them rest for 24h at a warm place (not on the heater, better next to it).
- Bake the cookies at 160°C (320 °F) for 15 minutes with upper and lower heat (no vent) in a pre-heated oven.
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
- The Cookies should not get brown, therefore do not bake them too hot.
“Badener Chräbeli” are from Baden Switzerland and are there consumed the whole year. They are also baked all over Switzerland for Christmas.
These cookies don’t spoil easily but will get hard after a while, just dip them in some coffee, they will taste delicious.
Preparation time: 30min
Baking time: 15min
Start to Finish: 25h
Shelf life:
-You can keep these cookies in a tin for about 4-5 weeks, notice that the cookies will get hard after some time.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
#christmascookies #spicecookies #cookswiss
Tags:
Aniseed Cookies
anise cookies
cookswiss
Swiss christmas cookies
Christmas cookies
badener Chräbeli recipe
Chräbeli recipe
Swiss anise cookies
anis
traditional swiss cookie recipes
anise seed cookie recipe
recipes anise cookies
anise cookies recipe
anise seed cookies
christmas cookies recipes
easy christmas cookies recipes with pictures
how to make christmas cookies
unique christmas cookies
best christmas cookie recipes
traditional christmas cookies
6 سال پیش
در تاریخ 1397/09/25 منتشر شده
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