Favorite christmas cookies
For the shortcrust pastry:
- 125 g cold butter
- 200 g flour
- 100 g sugar
- 1 packet vanilla sugar
- 1 egg
For the icing & decoration:
- 2 tablespoons lemon juice
- 6 tablespoons powdered sugar
- Various sugar decorations
For the dough, knead the butter, flour, sugar, vanilla sugar, and egg into a smooth dough. Place the dough in the refrigerator for 30 minutes. Line a baking sheet with parchment paper and preheat the oven to 180 degrees Celsius. Then flour the work surface, roll out the dough on the work surface, and cut out shapes using cookie cutters of your choice. Place the cookies directly on the baking sheet and bake in the preheated oven for approx. 7–10 minutes.
For the icing, mix the powdered sugar and lemon juice together and spread on the cookies with a teaspoon. Finally, decorate creatively with colorful sugar decorations and enjoy, or wrap them up as a small gift for your loved ones.
Homemade ice cream
- 300g blackberries
- 100g sugar (80g)
- 1 vanilla pod or 1 packet vanilla sugar
- 350g quark
- 100ml milk
Fancy some delicious, fruity ice cream? But don't have an ice cream maker? We have a simple solution for you. You can easily make this ice cream with the ritter hand blender.
Here's how it works:
- Clean and wash the blackberries.
- Place the fruit in a bowl with the sugar and vanilla and blend with the ritter hand blender.
- Sieve the fruit purée to remove the seeds.
- Mix the quark and milk and fold in the fruit purée.
- Pour the mixture into a suitable container (preferably stainless steel) and freeze.
- After about 1 hour, blend everything again to prevent large ice crystals from forming!
Pancakes with cherry sauce
- 2 eggs
- 260 g milk
- 180 g whole wheat flour
- 1 tsp salt
- 70 g sparkling water
- Some neutral vegetable oil for the pan
Topping:
- 1 jar of morello cherries
- 20 g cornstarch
- 1 package of cream
- 1 packet of vanilla sugar
Place all ingredients (except the topping) in a large, tall measuring cup and mix well with the ritter hand blender. Then fry the pancakes in a little vegetable oil. Whip the cream with the vanilla sugar until stiff and set aside.
Place the morello cherries (including the juice) in a saucepan. Remove a few tablespoons of juice and mix with the cornstarch. Set the cornstarch and juice mixture aside and only add it to the morello cherries once they are simmering in the remaining juice. Continue to simmer for 1 minute until everything thickens slightly. Then leave to cool.
Stack half of the pancakes and spread with half of the whipped cream. Place the remaining pancakes on top and spread with the remaining cream. Now pour over the cooled cherry sauce and serve.
Sprinkle with a little sugar if desired.