Cookie recipes from a book written in German are a popular Christmas treat for Living Gems Caboolture Riverfront homeowners, Ingrid and Bill Weber, their family and friends.
As a young married couple, Ingrid and Bill moved from Germany to Australia in 1971 where they had two sons and a daughter. Despite the couple’s German heritage, they were quick to adapt to the festive traditions of their adopted country with one exception.
“We still celebrate on Christmas Eve, like we did back home,” said Ingrid.
“We put the tree up on the morning of Christmas Eve, then we would have Christmas lunch and afterwards, Santa would put the presents under the tree. At night we would have open sandwiches and a meat platter.”
The tradition for biscuits began around 1986 after the family returned to Germany for a visit.
“It was around Christmas, and we visited a sugar factory. The children were given German recipe books which contained lots of old and popular traditional recipes ranging from rum balls and cakes to stollen Christmas pastries and many delicious baked biscuits,” said Ingrid.
Ever since, Ingrid has included up to six different biscuits from the book in her Christmas fare including the ever-popular spekulatius which is a spiced shortcrust biscuit baked with speculaas spices, coconut macaroons, and vanillekipferl that are small, crescent-shaped biscuits made with walnuts, almonds or hazelnuts and dusted with vanilla sugar.
“All the recipes are so easy to do,” said Ingrid.
Her baked delights have become so popular that she now cooks up to 120 at Christmas time which is usually celebrated with her children, four grandsons and one great grandson.
Married 55 years, the couple said this year will be a little different as their family aren’t able to make it for Christmas Eve but will join them soon after for belated festive celebrations.
“I’ll still be cooking my festive biscuits because Bill and I are planning to have Christmas in the resort’s beautiful Country Club, and we are encouraged to bring a plate or two. My biscuits look quite different to most and I’m looking forward to sharing them with everyone,” said Ingrid.
The couple love living at Living Gems Caboolture Riverfront, which they have called home for 18 months and say the resort’s community loves to get together at special times like Christmas.
“There is a great Christmas atmosphere here and we have a Christmas concert with various interest groups performing. We even joined in with singing carols last year. It’s such a great time to get together and catch up with friends to reflect on the past 12 months.”
Spekulatius Cookies
Method
1. Sift flour and baking powder in a large mixing bowl. Make a well, add sugar, spices, eggs, then add the butter cut in small pieces, as well as the hazelnut meal.
2. Knead all ingredients together until you have a smooth dough. Keep dough in fridge for an hour.
3. Meanwhile preheat oven on 160 degrees Celsius fan forced.
4. Then work with small amounts only while the rest of dough is staying cold. Roll dough on floured surface, cut into shapes using cookie cutters and place on baking sheet.
5. Bake for 10-15 minutes. Cool and store in well-sealed tin or jar.
Ingredients
(Makes about 50-60 biscuits)
500g plain flour
2 level tsp baking powder
250g brown sugar
1 tbsp vanilla essence
½ tsp ground cloves
1 ¾ tsp ground cardamom
1 tsp ground cinnamon
2 eggs
200g butter
100g ground hazelnuts
Coconut Macaroons
Method
1. Preheat oven to 140 degrees Celsius.
2. In a small bowl, beat egg whites very stiff, add sugar in small amounts, then add vanilla, salt and coconut. Mix until well combined.
3. Line a baking sheet with baking paper. Use 2 teaspoons and place small amounts of mixture on the tray. Bake until golden brown, 18-20 minutes. Cool on a wire rack.
Ingredients
(Makes about 30 macaroons)
4 egg whites
250g caster sugar
½ tsp vanilla essence
Pinch of salt
300g desiccated coconut
Ingredients
Vanillekipferl
Method
1. Preheat oven to 160 degrees Celsius.
2. Mix all ingredients to a smooth dough and let it rest for an hour in the fridge.
3. Then roll dough in thickness of index finger, shape into small crescent shapes and place on a lined baking sheet.
4. Place in oven and bake for 10-12 min.
5. Roll them in icing sugar straight away.
6. Store in jar or tin
Ingredients
(Makes about 30-40)
300g plain flour
125g caster sugar
1 tsp vanilla extract
3 egg yolks
125g almond meal
250g butter
Icing sugar, to roll finished biscuits in
