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Christmas bakery

During the Advent season a feature point of the schedule is the „Christmas Bakery”, every child is allowed to bring one recipe (including ingredients), or you decide in advance on 3-4 different types of Christmas biscuits. The task is then collectively done. Necessary items are – obviously an oven or two, several baking sheets and any ingredients. It would also be useful if you could persuade 1 or 2 parents to help out with the making and baking.

The finished biscuits can then be kept for your Christmas celebrations, or they could be gift wrapped in small bags and given as Christmas presents (to Parents, old peoples homes, hospitals etc), or they could even be sold at a Christmas market, giving you a small profit for the group.

These are just a few suggestions of many more ideas. Basler Leckerli is one of my favourite biscuit types to make during Christmas.

Basler Leckerli

Ingredients:

  • 250 g Honey or invert sugar syrup
  • 250 g Sugar
  • 375 g Flour
  • 250 g Ground Almonds
  • 65 g Succade
  • 65 g Candied orange – finely sliced
  • 40 g Butter or Margarine
  • 1 level Teaspoon Cinnamon
  • 1 level Teaspoon Nutmeg
  • 1 pinch of cloves
  • 2 Eggs
  • Lemon Peel
  • 1 Pinch salt
  • 1 pinch Ammonium Carbonate (Dissolve in hot water approx. 2 Tablespoons)

Method:

Warm the honey- but not too much, it should just become runny. Mix in all the ingredients. The ammonium carbonate and flour should be added last. Leave the mixture till the next day so that it becomes firmer.

Baking Time:

Roll out onto a greased baking sheet, to thickness of approx. 1/2cm. Bake for 20-30 minutes at 175 degrees. After baking, immediately glaze with icing sugar, and cut into 4x5cm squares. Leave it on a wooden board to allow the glaze to dry. The individual squares can also be glazed individually at a later date. Makes approximately 2 baking sheets worth.

Coconut Macaroons

Ingredients:

  • 4 Egg whites
  • 200 g Caster Sugar
  • 1 Packet Vanilla Sugar
  • 1 Pinch Cinnamon
  • 2 Drops bitter almond Baking oil
  • 200 g or more desiccated Coconut. This depends on the size of the eggs, the mixture can’t be too soft otherwise will melt when baking.

Method:

Beat the egg white until it is firm. It should be so firm that cutting with a knife leaves a visible line. Thereafter beat in tablespoons of the sugar, vanilla sugar and the other spices. The desiccated coconut should be folded in last.

Using two teaspoons, place small piles of the mixture onto a greased baking tray

Baking Time:

Approximately 25 - 40 Minutes at 130 degrees - so that the Macaroons do not become too brown.

Cookies for beginners

Ingredients:

  • 250 g Flour
  • 125 Butter or Margarine
  • 125 g. Runny Honey
  • 100 g. Ground Nuts

Method:

Knead the dough, roll it and cut out shapes.

Baking time:

Approx 25 Minutes at 175 Degrees.

Ginger Biscuits

Ingredients:

  • 500g Flour
  • 250g Sugar
  • 200g Butter
  • 2 Eggs
  • 100g ground Almonds (or Hazelnuts)
  • 6g (2 level teaspoons Baking powder
  • 1 Packet vanilla sugar
  • 2 Drops bitter almond
  • 2 pinches ground cloves
  • 2 pinches ground Cardamom
  • 1 level Teaspoon cinnamon

Method:

Mix the ingredients well into dough. Knead the dough and leave it to cool for 1-2 hours in the fridge. Thereafter roll out the dough and cut out into various shapes!

Baking Time:

Pre-hear the oven for approx 15minutes at 175-195°C. Actual baking time amounts to approx 8-12 Minutes. Sent in by Corinna Wiegand

Butter biscuits

Ingredients:

  • 125 g Butter or Margarine
  • 125 g Sugar
  • 250 g. Flour
  • 3 Egg yolks or 2 Eggs
  • Grated zest ˝ lemon
  • To brush with: Beaten egg yolk with ˝ teaspoon water

Method:

Butter should be mixed with sugar and the egg yolk/eggs until fluffy. Add the remaining ingredients and mix into a dough. Leave the dough to set in the fridge for a short time and then roll it out to ˝ cm thickness and cut out with cookie cutters. Brush the shapes with egg yoke and place in the oven to bake.

Baking time:

Approx 30 Minutes in a not too hot Oven (175 degrees)

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