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Mini bretzel - Alsatian Christmas cookies
Mini bretzel - Alsatian Christmas cookies
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These Alsatian Christmas cookies are shaped as mini bretzels and topped with a sweet glazing. The glaze can be made with any taste you prefere. It is common to make these cookies long in advance before Christmas, as early as in November. This has to do with that the cookies are usally placed in a tin box with a baking paper.

Ingredient List for 12 servings:
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500 gr Flour
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200 gr Soft butter
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2 Eggs
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130 gr Sugar
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8 gr Vanilla sugar
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150 gr Icing sugar
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1 tablespoon Flavored liquid
Oven temperature:
180 degrees Celsius
Instructions:
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Whip the eggs and the sugar together to a fluffy foam.
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Add the soft butter, and then the flour. Work everything to a dough. Let it rest for 1 hour.
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Preheat the oven at 180 degrees Celsius.
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Roll out the dough on a baking paper with flour on it.
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Use a cake form formed as a mini bretzel to press on the dough, Take away the rest of the dough. Repete this procedure as long as you have dough left.
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Mix together the liquid and the icing sugar.
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Place the cookies in the middle of the oven for 15 minutes.
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Take out the cookies and brush them with the glazing. Let the cookies cool down in room temperature.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This recipe will give you three cakes in one by using one mixture. The cake will divide itself in three different layers while cooking in the oven. The result is a cake with a fluffy sponge bottom, a creamy custard middle, and a moist dense top layer.
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
Homemade lamb steak with spices inspired from the French Cuisine. The steak needs to cook slowly on low heat in the oven to get a brown crispy surface. Like this the steak will be tender in the center. The steak is a good choice for Eastern celebrations, and fits together with a red wine sauce and asparagus on the side.
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