Baking Recipes

Nuts and spices are common ingredients in Christmas baking. 
Allergy sufferers should always read product ingredients or recipes to check for allergens.

Our suggestion:
Nut allergy sufferers should avoid any recipes involving nougat or marzipan. Wheat allergy sufferers can use wheat substitutes such as buckwheat flour or rye flour. 

Baking at home offers a wonderful alternative to store-bought products. Baking for yourself guarantees a completely allergen-free result, and it is also a lot of fun. 

Here you will find a selection of recipes for allergy-conscious Christmas baking. Please be sure to take caution with your own food intolerances. 

Ingedients: (makes about 50 cookies)

200g   butter
45g     powdered sugar
40g     vanilla sugar
220g   flour
100g   rolled oats
40g     cornstarch
Mix of sugar and vanilla sugar

Instructions:

1. Set out butter to soften well before baking.
2. Mix together powdered sugar, vanilla sugar and soft butter to form a smooth mass.
3. Mix together flour, oats and cornstarch and add to the dough. Knead until evenly mixed.
4. Refrigerate dough ca 1 hour to cool.
5. Pre-heat oven to 170°C.
6. Remove dough from refrigerator and knead it through again. Tear off small pieces and form them into half-moon shapes.
7. Spread baking paper on a baking tray and place the half-moons on the tray. Bake at 170°C for ca 10 min (do not brown).
8. After baking, let cookies cool several minutes and then dip them in a mixture of sugar and vanilla sugar.

Ingredients: (makes about 30 cookies)

2          eggs
150g    sugar
1 Pck.  vanilla sugar
500g    flour
2 TL     baking powder
250g    butter
200g    fruit marmalade, 2 different flavours

Instructions:

1. Beat eggs with sugar and vanilla sugar until foamy, cut cold butter into flakes and add.
2. Mix together flour and baking powder, add to the egg mixture and knead quickly into an even dough (ideally using your hands).
3. Refrigerate dough at least 1 hour to cool.
4. Pre-heat oven to 180°C.
5. Roll out dough between two layers of plastic foil
6. Press out cookies using cookie cutters (star-shaped, round, etc) in 2 or 3 different sizes
7. Spread baking paper on a baking tray and place cookies on tray. Bake at 180°C for about 10 min (do not brown).
8. Strain marmalade through a sieve, heat it a little if necessary.
9. Brush the cookies (except for the smallest size) with marmalade (1 kind for the largest size, the other for the medium size) and then stack them using one cookie of each size (large, medium, small). If only 2 different cookie sizes were cut, then brush only the larger cookies with marmalade and stack the smaller on top.
10. Sprinkle with powdered sugar.