“I sure do like those Christmas cookies. The ones that look like Santa Claus, Christmas trees, bells and stars. I sure do like those Christmas cookies!”
The Advent season has arrived and also the most reflective time of year is right around the corner. Since Lugarde is primarily active in three European countries, we would like to introduce you to a traditional treat from each of these countries. Get your baking utensils ready!
From the UK we have delicious “Mince Pie”
Mince Pie has been served for Christmas in England since the 16th century. Mince Pie used to be made from meat but today dried fruits are being used. Mince Pie can be served hot or cold.
Mince Pie recipe:
- For the Mincemeat
- 150 g raisins
- 150 g of currants
- 75g candied orange and lemon peel
- 3 tbsp brandy
- 150g cold butter, grated
- 125g brown sugar (soft)
- 1 vanilla bean (without seeds)
- 1 teaspoon gingerbread spice
- 1 apple (peeled and grated)
- 1 orange (juice and peel)
- 1 lemon (juice and peel)
- For the pastry
- 350g of flour
- 150g soft butter (diced)
- 50 g of powdered sugar
- 1 orange (only the peel)
- 2 egg yolks
- For the glaze
- 2 beaten eggs
- 50 grams of sugar
- Mix all ingredients for the Mincemeat, mix well and let it sit for 24 hours.
- For the pastry: Put the flour in a bowl and add butter, powdered sugar and the orange peel. Knead until the mass becomes slightly crumbly. Then add the egg yolk and 2-3 tablespoons of water. Lightly squeeze the dough together until you have a dough ball. Pad the dough flat and store it in the fridge for half an hour.
- Preheat the oven to 180 ° C
- Prepare a muffin dish. Roll out the dough (about 1cm thick) and cut dough slices slightly larger than the shape. Put the dough slices in the dish, fill them with mincemeat and then place a dough slice on top of it (this should be slightly smaller than the previous one). Coat the ends with egg yolks and squeeze them shut with a fork.
- Coat the lid with a beaten egg and slightly cut in each lid.
- Now let the mince pies sit in the fridge again for 30 minutes. Then bake the mince pies for 20-25 minutes in the oven.
From Germany we have traditional Christstollen
The Christstollen was invented in 1329 in Naumburg and is considered one of the oldest and best-known Christmas recipes. The upper layer of powdered sugar symbolizes the white linen towels in which the baby Jesus was wrapped. The Christstollen is rolled out to a rectangle that is not too thin and then it is pushed in a quarter to the middle. The remaining dough is draped over the already folded dough.
Ingredients: (for 3 Stollen)
- 600 g raisins
- 100 g almonds
- 75 g of candied orange peel
- 75 g of candied lemon peel
- grated peel of 2 lemons
- 125 ml of rum
- 1000 g of flour
- 175 ml of milk
- 2 cubes of fresh yeast
- 450 g of sugar
- 750 g butter
- 1 teaspoon salt
- 1 tsp vanilla extract
- 500 g of powdered sugar
- Pour the rum over the raisins, almonds, candied lemon and orange peel and the lemon peel and let it sit overnight (room temperature).
- The next day, put milk and a handful of sugar in a bowl. Crumble in the yeast, sprinkle with a handful of flour and let it rest for 30 minutes.
- Add flour, 500 g butter and remaining sugar and knead until the dough no longer sticks. Add the rum fruits and knead. Cover and let rise for 30 min.
- Knead the dough again by hand, shape into balls and roll out in an oval shape. Make sure to get the typical Stollen shape (see picture). Put the dough on the baking sheet and let it rest for another 30 min.
- Preheat the oven to 180 ° C and bake for about 40 minutes. Cover with foil if the Stollen gets too brown.
- Melt the butter, spread it generously on top of the Stollen and dust with powdered sugar.
From the Netherlands we have traditional Kruidnoten
Kruidnoten are the oldest, smallest and sweetest delicacy from the Netherlands. This pastry is particularly linked to the feast of Sinterklaas on 5th December. Kruidnots are often confused with the very similar Pepernoten – although the texture of both is very different. Kruidnoten are harder and have a different shape and color.
- 250g self-rising flour
- 125 grams of brown sugar
- 4 teaspoons gingerbread spice
- Pinch of salt
- 100 g of hard butter
- 6 tablespoons of milk
- Preheat the oven to 175 ° C.
- Combine flour, sugar, seasoning and salt and mix well.
- Add milk and butter and knead into a ball.
- Make small balls out of the dough and place them on the baking sheet.
- Bake the Kruidnoten in the oven for about 25 minutes.
- Optionally, glaze your Kruidnoten with white or dark chocolate.