Simple recipes for a sweet Christmas time: Countrywoman Kerstin Lory presents her favorite cookies

Created: 12/10/2022 10:05 am

By: Theresa Kuchler

“The simplest things are the most popular with us”: Kerstin Lory from Prem particularly likes to bake cookies such as Spitzbuben and rum coconut balls.

© Kuchler

For our Advent series we visited Kerstin Lory in Prem.

The country woman likes to fill her cookie tins with rascals and rum coconut balls: delicious varieties, easily conjured up.

Prem - Kerstin Lory slips into her baking gloves and pulls two trays out of the hot oven.

The steaming discs, some round, others star-shaped with curved tips, are lined up on brown paper and spread a sweet Christmas scent through the spacious kitchen.

The Premer country woman carefully places the light pastry on a shelf opposite the oven.

There, the rogue blanks can now cool down in peace before they get to work, as Lory calls the smearing of currant jam on the biscuits.

The mother of three sons (14, 16 and 18 years old) brings around eleven different kinds of places to the Advent table every year.

Most of the time she does it herself in the kitchen, but her children also discovered their enthusiasm for baking cookies at an early age.

"We always baked a lot together," says Lory.

“It was a nice activity for the children.

But the kitchen did look messy afterward.”

Kerstin Lory usually bakes around eleven varieties by St. Nicholas Day

By St. Nicholas Day, the majority of the varieties are usually baked and stored in tins.

Sometimes, when Lory feels like it again, more cookies are added later.

Until the holidays, the family is busy snacking, only one can is set aside for Christmas.

Classic varieties such as Spitzbuben are an integral part of the Christmas cookie repertoire of the Premer family.

Firstly, because they are popular with all family members.

And because they are so easy to prepare.

"The simplest thing is the most popular with us," summarizes Lory with a smile.

Spitzbuben are filled with currant jam from Grandma Vroni

Eggs and butter are what you need most of all for the Spitzbuben basic dough – that’s one of the reasons Premerin likes to bake this kind of dough.

"As a farmer, I think it's important that we use our own produce," she explains.

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Kerstin Lory doesn't use conventional jam from the supermarket shelf for the sweet filling either: Between the baked pastries she puts the homemade "currant jam", i.e. blackcurrant jam, from grandmother Vroni in Austria.

"She always sends me some glasses," says Lory, smiling.

Rum Coconut Balls: Simple cookies, as fine as pralines

Thanks to the sour taste, Grandma Vroni's jam goes perfectly with the sweet biscuits, says the country woman.

It is often a real "bazelei" until the cookies are ready, and they don't always look perfect in the end.

"But the main thing is that they taste good."

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While the whole family pounces on the rascals, there is one variety that Kerstin Lory has for herself: rum coconut balls.

"It's a variety that only I eat." Like rascals, coconut balls are also quick to prepare: the sweet balls are ready in around 15 minutes.

"You don't even need an oven," explains the countrywoman, who likes to conjure up the rum and coconut balls in the evening after the stable.

The only important thing is that the chocolate-rum mass is firm enough to be able to shape it into balls.

When the balls have had their coconut flake bath and are sitting in the white paper cups, they are a little reminiscent of fine chocolates.

"They look great, even though they are made so simply," says Lory with satisfaction.

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Recipe for classic rascals

Spitzbuben are fruity-sweet, quickly conjured up and the splash of color on the cookie plate.

For the cookie classics you need:

400 grams of flour,

200 grams of sugar,

100 grams of nuts,

240 grams of cold butter,

2 eggs,

100 grams of sour jam and

50 grams of powdered sugar.

Mix the ingredients together, knead into a smooth dough and leave to rest.

Then roll out on a floured surface and cut out into biscuits (half with a hole, the other without).

Bake the pastries in the preheated oven (top/bottom heat: 180 degrees) for eight to ten minutes.

Let cool, fill with jam and glue together.

Finally dust with powdered sugar.

Rum coconut balls recipe

Kerstin Lory's rum coconut balls are a success without an oven and with just a few ingredients.

For the fine balls you need:

250 grams coconut,

300 grams of sugar,

200 grams of chocolate,

in addition to that

Vanilla sugar, rum and some milk.

Crush the chocolate, place in a bowl and heat in a water bath.

Then mix the chocolate with the rest of the ingredients until it forms a solid mass.

Form small balls with your hands and roll in coconut.

Put the balls in the fridge for a while to chill.

If you like, you can place the balls in small paper molds to make them look like fine chocolates.