"Bredele" cakes for Christmas

In the run up to Christmas, CroisiEurope unveils two of its favourite Christmas biscuit recipes.

Anisbredeles

Ingredients:

300 g flour

250 g caster sugar

3 whole eggs

1 tablespoon green aniseeds

Method:

Beat the whole eggs with the sugar for 20 minutes until it forms a thick white foam.

Add the aniseeds.

Gently stir in the sieved flour (to form a relatively stiff dough).

On a buttered and lightly floured baking sheet (or greaseproof paper), divide up the dough into small heaps using two spoons or a pastry bag.

Leave the Anisbredeles to rest for a minimum of 4 hours, overnight if possible.

After resting/drying, cook the Anisbredeles in a medium oven at 180C° for about 10 minutes. The top part should remain white while the base turns a golden colour.

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Butterbredeles

Ingredients:

250 g butter, at room temperature

250 g caster sugar

4 egg yolks

500 g flour

1 egg yolk, 2 teaspoons of milk and a pinch of caster sugar to provide a golden colour

Method:

Cream the butter and the sugar.

Add the egg yolks one at a time while continuing to beat.

Stir in the sieved flour with a wooden spoon.

Roll the dough into a ball and leave it to rest in the refrigerator for at least three hours.

Roll your dough out to a thickness of 5 mm and cut out the Butterbredeles using Christmas cutters.

Place the Butterbredeles on a baking tray and brush with the egg yolk/milk/sugar mixture.

Cook the Butterbredeles in a medium oven at 180C° for about 10 to 15 minutes.

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Schwowebredeles

Ingredients:

125 g butter, at room temperature

125 g caster sugar

1 egg

Grated zest of half an orange

250 g flour

1 level teaspoon of powdered cinnamon

75 g finely chopped almonds

3 g salt

1 sachet baking powder

1 egg yolk and 1 teaspoon of coffee to provide a golden colour

Method:

Cream the butter and the sugar.

Add the eggs and the grated orange zest and continue to beat.

Stir in the chopped almonds.

Finally, sieve the combined flour, baking powder, cinnamon and salt and then add to the mixture.

Roll the dough into a ball and leave it to rest in the refrigerator for at least three hours.

Roll your dough out to a thickness of 5 mm and cut out the Schwowebredeles using Christmas cutters.

Place them on a baking tray and brush them with the egg yolk and coffee mixture.

Cook in a medium oven at 180C° for about 12 minutes.

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Bon appétit and a very Merry Christmas to you all!