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Mayor Sontheim from Feldafing bakes fiery cookies

2022-11-29T13:21:45.891Z

Mayor Sontheim from Feldafing bakes fiery cookies Created: 11/29/2022, 2:10 p.m By: Petra Straub Feldafing's mayor Bernhard Sontheim likes to relax at the stove himself. Since last year he has also prepared a type of biscuit. © private Feldafing – butter cookies, shortbread cookies and cinnamon stars – in many a kitchen, at the beginning of Advent, the wonderful smell of fresh Christmas cookie



Mayor Sontheim from Feldafing bakes fiery cookies

Created: 11/29/2022, 2:10 p.m

By: Petra Straub

Feldafing's mayor Bernhard Sontheim likes to relax at the stove himself.

Since last year he has also prepared a type of biscuit.

© private

Feldafing – butter cookies, shortbread cookies and cinnamon stars – in many a kitchen, at the beginning of Advent, the wonderful smell of fresh Christmas cookies can already be felt.

In order to add some variety to the cookie plate, the Kreisbote has put together a varied selection of recipes for its readers.

The variants all come from well-known households in the district of Starnberg - let us surprise you!

It starts with a recipe with chestnuts and ginger that Feldafing's mayor Bernhard Sontheim tested last year and is preparing again this year.

"It starts in mid-December," says Bernhard Sontheim.

As in many other households, dough is then diligently stirred, baked and filled in his family.

His wife does the lion's share of the Christmas baking and the adult children occasionally come together to bake together.

Cinnamon stars, vanilla crescents, shortbread cookies, chocolate cookies and much more are created.

"If we're in a good mood, there will also be a Dresdner Stollen," announces Sontheim.

His wife, who comes from the Rhineland, prefers the variant with the marzipan filling.

Sontheim bakes chestnut cookies with orange ganache

But the Feldafingen mayor lends a hand himself, baking the fiery biscuits that he came across while looking for a recipe with chestnuts.

"It also contains ginger," says Sontheim, who has refined the original recipe from the internet and likes the spiciness in the pastry.

"But you can also omit the ginger," knows the experienced amateur chef, who at home is more often at the stove than at the oven and can really switch off.

"I just enjoy cooking," which is why the mayor often swings the wooden spoon on the weekends and prepares larger portions, which are then frozen and which the Sontheims enjoy at times when things have to be done quickly.

When Feldafing's mayor Bernhard Sontheim has no professional commitments, he likes to cook and bake.

© Ralf Luethy

Dough ingredients (60 biscuits):

150 g chestnuts (cooked, peeled, vacuum-packed), 75 g whipped cream, 1 organic lemon, 20 g ginger, 100 g soft butter, 100 g icing sugar, 1 pinch of salt, 2 pinches of cayenne pepper, 2 pinches Nutmeg (ground), 1 pinch cardamom, 1 organic egg, 90 g flour, 25 g cornflour, ½ teaspoon cream of tartar.

Filling:

1 organic orange, 150 g cream, 200 g dark chocolate, 30 ml orange liqueur.

Decoration: 30 g dark chocolate, 3 tbsp cocoa powder.

60 sugar pearls (small, in gold and silver)

Preparation:

For the dough, finely puree the chestnuts and cream with the hand blender.

Rinse lemon with hot water, dry, grate 1 tsp zest.

Peel ginger, grate finely.

Preheat the oven to 200 degrees.

Using a hand mixer, beat the butter, sugar, lemon zest, ginger and spices for 3 minutes until fluffy.

Stir in the egg and chestnut puree.

Mix and fold in the flour, starch and baking powder.

Fill the dough into a piping bag with a large nozzle, pipe small dots (about Ø 2.5 cm) onto baking trays lined with baking paper.

Bake in the hot oven for about 11 minutes.

Chocolate cream with orange liqueur

Remove, let cool on a wire rack.

For the filling (prepare the filling first because it has to be really cold) Rinse the orange with hot water, dry it, finely grate 1 teaspoon peel.

Briefly bring the zest and cream to the boil, remove from the stove.

Roughly chop the chocolate, add to the cream, stir until the chocolate has melted.

Stir in the liqueur.

Allow the chocolate cream (ganache) to cool, but do not allow it to set completely.

When the ganache is almost cold, put it in a high mixing bowl and beat it with the whisks of the hand mixer for 1 to 2 minutes.


Fill into a piping bag with a small perforated nozzle and pipe half of the biscuits on the underside, place the underside of the remaining biscuits on top and press down lightly.

For the decoration, chop the chocolate, place in a metal bowl and melt over a warm water bath, stirring well.

Put the melted chocolate in a freezer bag and cut off a small tip.


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Dust the cookies with cocoa and place a very small dab of melted chocolate in the center of the cookies, decorate with a sprinkle of sugar.

Source: merkur

All news articles on 2022-11-29

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