MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Silesian gingerbread biscuits - Pfefferkuchen (traditional method & Thermomix)
Description
Made every year for several generations in my family on 31 October, these Pfefferkuchen come from Silesia, a region that is now part of Poland. What makes them special? They become tender just before Christmas, after resting for a few weeks in a metal tin.
Tasty, fragrant and nourishing, they're perfect for waiting out the festive season - or for a cosy moment in December.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Melt the honey over a low heat if it is crystallised. Leave to cool.
2. Mix the melted honey with all the other ingredients until a smooth paste is obtained.
3. Cover and leave to rest for 24 hours. The dough will be very sticky.
4. The next day, add a little flour to work the dough until it is no longer sticky.
5. Roll out to a thickness of 6 mm and cut out using a cookie cutter. Decorate with walnuts if desired.
6. Brush with egg-milk mixture. Bake at 180°C for 12 to 15 minutes.
7. Leave to cool completely. Store in a cool metal tin.
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Tips for tender Christmas biscuits
2 to 3 weeks before Christmas, place in the box :
- apple wedges or clementine peelings
- on baking paper, to be changed every 2 days.
The biscuits will be soft, fragrant and ready to enjoy for the festive season.THERMOMIX METHOD
The dough is fairly dense and too voluminous to be prepared in one go in the Thermomix - so you need to make two batches (half each time).
- Place the hazelnuts in the Thermomix bowl and grind. 8 s / speed 8.
- Add the liquid honey, sugar, flour, egg, baking powder, spices and butter.
- Kneading 2 min / kneading mode (cob).
- Cover and leave to rest for 24 hours. The dough will be very sticky.
- The next day, add a little flour to work the dough until it is no longer sticky.
- Roll out to a thickness of 6 mm and cut out using a cookie cutter. Decorate with walnuts if desired.
- Brush with egg-milk mixture. Bake at 180°C for 12 to 15 minutes.
- Leave to cool completely. Store in a cool metal tin.
________________________________________
Tips for tender Christmas biscuits
2 to 3 weeks before Christmas, place in the box :
- apple wedges or clementine peelings
- on baking paper, to be changed every 2 days.
The biscuits will be soft, fragrant and ready to enjoy for the festive season.
