View Full Version : Germans/Austrians/Dutch/Scandinavian types

The Norks
20-12-2005, 14:07:41
Do any of you have any lovely biscuit/cake recipes for Christmas? I feel an urge to produce baked goods, and gingerbready type things are great at Christmas.

20-12-2005, 14:09:50
there is a typical Dutch cake recipe we call brownie.

20-12-2005, 14:11:07
what about that raisin bread thing? or was that german?

Dyl Ulenspiegel
20-12-2005, 14:11:52

Linzer Torte is a nice cake for Christmas, but I'm not sure whether you look for that...


20-12-2005, 14:13:08
Stolen! Is that german or scandonavion?

Dyl Ulenspiegel
20-12-2005, 14:14:40

Austrian, you bastard.

20-12-2005, 14:16:48
that or Swiss

Dyl Ulenspiegel
20-12-2005, 14:19:08
Swiss? What's that?

20-12-2005, 14:19:39
ppl from Switzerland

20-12-2005, 14:26:17
Originally posted by Dyl Ulenspiegel

Austrian, you bastard.

Who did you get it from?

Dyl Ulenspiegel
20-12-2005, 14:27:58
From the flying people.

20-12-2005, 14:28:02
Aussies are theifs

They stole their barbie AND THE SHRIMP!

20-12-2005, 15:03:38
So you want no Polish biscuit/cake recipes then? Hmph, your loss, you Bakenazi :mad:.

20-12-2005, 15:33:45
Originally posted by mr.G
there is a typical Dutch cake recipe we call brownie.

no, don't eat the cake :clueless:

20-12-2005, 15:34:27
Yeah... I thought dutch cake was called space.

20-12-2005, 15:36:02
Are we talking about cookies?

20-12-2005, 15:39:40

20-12-2005, 15:40:26

The Norks
20-12-2005, 15:49:47
stollen is lush, and I really like leberkuchen or whatever they are called (those little shaped gingerbreads in icing)

If there are any Polish recipes I'll have a look LoD ;)

20-12-2005, 21:48:25
Lucky you, since Leberkuchen is quite similar to Polish gingerbread (piernik). I'll try to dig something up :).

21-12-2005, 09:24:34
Look, she didn't ask for Polish recipes, give it up!

Scabrous Birdseed
21-12-2005, 13:01:32
In my family we traditionally do four types of christmas cakes, handed down through generations: Swedish Pepparkakor (gingerbread) and Mandelmusslor (almond clams), and Hungarian Non Plus Ultra (jam-and-marengue thins) and Bejgli (rolled poppy seed or walnut cake). I've got the recipes at hand for the three former but not the latter.


This recipe requires dried bitter orange peel which is practically impossible to get hold of in Britain. (I searched a whole week for it in York in 2001.) You can probably replace it with small amounts (a teaspoon or two) of cinnamon and ginger, though, since they're equally or more common gingerbread spices in sweden.

285 g Treacle
285 g Light muscovado sugar/brown sugar or equivalent
285 g Butter
2 eggs
2 tsp ground cloves
1 tbsp ground dried bitter orange peel
1 1/2 tsp bicarbonate (simple) baking powder
830 g flour

Warm treacle, melt muscovado sugar into it. Add cold butter, let cool, possibly in the food processor's kneading bowl. add eggs, spices and baking powder once it's cool enough not to coagulate. Work the flour into the mixture bit by bit.

Let cool in fridge for a couple of hours (preferrably overnight) before using; it tends to get quite sticky when warm. Roll out the dough using a rolling pin and cut out appropriate shapes with a cookie cutter, or barring that a knife. Bake for about 15-20 minutes at 200 degrees C until brown. Don't put them too close on the baking trey as they tend to swell a bit.

More recipes coming soon, gotta get back to working.

The Norks
21-12-2005, 13:48:50
yeah baby! that's what I'm talking about! I heard about pepperkakor on my travels on the internet yesterday looking for leberkuchen recipes.

I think I could replace the orange peel with either orange zest or candied peel. Or maybe a deli would sell it.

Cheers for this anyway, and if you have any more keep em coming! :D

Scabrous Birdseed
21-12-2005, 14:50:10
What I did in York (which worked reasonably well) was cut the zest off an orange, dry it on low temperatures in the oven, then grind it finely using a pestle and mortar. It's meant to be bitter orange though, which is a different, smaller and, er, more bitter citrus fruit. Might wanna check the alternative-medicine type places for it.

You mostly taste the cloves anyway.


Never tried this in England so I don't know if all the ingredients are available. Also needs little pressed sheet-metal cups that makes the finished article look like this:


I'm quite sure its doable using foil (or even paper) muffin cups though.

425 g butter
425 g sugar
425 g almonds
50 g bitter almonds
425 g flour, in practice more

Work butter and sugar together. Blanch both types of almonds (ie. boil them briefly and remove the skins, quite easy) and grind them using a blender. Add to sugar and butter. add flour until you get a good non-sticky dough. This one should also rest in the fridge for a while.

Melt butter some butter. For each cup, butter the inside with a basting brush, then press the dough onto the sides and bottom of the cup so it forms, well, a cup. 2-5 mm thickness is about right. Bake near bottom of oven at 175 degrees C for about 10 mins until golden brown on top and (this is more difficult to asess unless you take them out) bottom. With the metal cups we use you have to knock them out as quickly as possible or they stick and break appart, but I expect you can let them cool and gain stability and peel the muffin cups off later.

Serve with whipped cream and strawberry jam. My favourites!

Scabrous Birdseed
21-12-2005, 15:09:23
Non Plus Ultra

Latin for "Nothing is better", which is fairly true. The recipe reads apricot jam but we've successfully replaced this over the years (according to availability) with raspberry, blueberry and strawberry jam, all of which work just as well. If you're going to use apricot jam try to find one which is made from fresh rather than dried fruit.


300 g flour
250 g butter (possibly unsalted, in which case add a pinch of salt)
3 tsp sugar
1 tsp vanilla sugar
1 egg yolk


300 g sugar (or icing sugar)
3 egg whites
1 tbsp lemon juice

For finishing:

apricot jam

Knead together all the ingredients of the dough. Roll out to 2 mm thickness with a rolling pin and use a shot glass to take out roundlets of about 3 cm diameter.

Whip the egg whites until you can turn the bowl over your head without any falling out. Mix in the sugar and lemon juice.

On each roundlet, place a teaspoon of the marengue mixture. Bake in oven at low temperature (150 degrees C) until they get some colour.

If done correctly, this should land you with a bunch of flat-bottomed cookies with a dome of marengue on top. Glue the flat surfaces together in pairs using jam, so you get a tall biscuit consisting vertically of marengue, dough, jam, dough and marengue in that order.

Must be eaten whole or they crumble into pieces. Eating one whole for the first time is a rite of passage in my family which my girlfriend failed miserably when she cut it into four (four!) pieces.

miester gandertak
21-12-2005, 15:38:29
I like thos scab
can you bake some for me?

han evertsenplaats 242
2013 AZ Rotterdam

21-12-2005, 15:41:16
goddamn that bastard posted my adres.

21-12-2005, 16:05:32
Originally posted by Scabrous Birdseed
Non Plus Ultra
Whip the egg whites until you can turn the bowl over your head without any falling out.

:lol: :lol: :lol: {really!}

"didn't you whip those whites enought yet?"
"dunno, let me check"
"no, actually not"

21-12-2005, 16:12:55
it's more safe to throw them against the wall like the macaroni. if they stick they're ready

21-12-2005, 16:15:25
Originally posted by MoSe
:lol: :lol: :lol: {really!}

"didn't you whip those whites enought yet?"
"dunno, let me check"
"no, actually not"

Yeah, it's a standard technique though...

The Norks
21-12-2005, 16:52:22
cheers scabby, I will definitely try some of those recipes!

21-12-2005, 17:01:21
Originally posted by mr.G
goddamn that bastard posted my adres.


Scabrous Birdseed
21-12-2005, 21:06:40
Got my mum to write down the last one too so I might as well post it.


I'm personally not too fond of this one, owing to the presence of walnuts (this variation) and poppy seeds (the other, which I can post on request but which you apparently need some rather disturbing and specialised equipment for). Still, my GF and mom love it so I guess it's good for some.

250 g flour
125 g butter
2 egg yolks
10 g yeast
1 dl sour cream (or cooking yoghurt or, barring that, milk)
1 tbsp sugar


200 g walnut kernels
200 g sugar
dl milk
1 finely chopped pod of vanilla (my mum usually uses vanilla sugar instead)
2 tbsp raisins
1 tbsp breadcrumbs

Pinch all the dough ingredents together until smooth. Let rest in fridge overnight (recurring theme?).

Chop the walnuts finely using a blender. Boil and reduce the milk and sugar until you get syrupy-textured condensed milk, and mix it together with the walnuts and the rest of the ingredients.

Roll out the dough to a rough pancake shape using a rolling pin. Spread the walnut mixture on. Roll up into a loaf and stick the ends of the dough into it (roll them in, like a big sock).

Brush the finished roll with egg once, dry it off using paper, then brush it with egg again (this produces a characteristic cracked appearance). Pierce the loaf with a fork in a couple of places. Bake at 175 degrees C for 30 minutes.