As of: January 26, 2024, 2:00 p.m
By: Hans Moritz
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From place to dessert: An expert from the agricultural school shows how this works in a tasty way.
© AELF Erding
We have to talk about Christmas again, or rather about the leftovers from the holiday - old and increasingly hard cookies.
Erding - Many cans are in danger of being emptied into organic waste.
“Stop,” calls the Office for Food, Agriculture and Forestry.
Because the Christmas cookies can still be processed now.
There is also a follow-up use for old chocolate Santa Clauses.
Anna-Maria Bucher is a teacher at the agricultural school.
During her home economics semester, she dedicated a separate lesson to the Platzerln.
With the students, Bucher created a “tutti-frutti” and a “nostalgic dessert”.
It is made up of leftover cookies, fruit - everything that needs to go can be put in there - and vanilla cream or pudding.
Bucher's expert tip: “With the cream, you have to be careful that the egg whites don't coagulate when you fold them into the hot mixture and that white protein flakes remain.
Therefore, the heat balance of the masses at different temperatures should be ensured - this prevents failure.”
First, the cookies were turned into small crumbs using a rolling pin in a bag.
“It required brute force,” reports Bucher with a smile.
The recipe dates from the 1950s and is taken from the Bavarian cookbook.
For St. Nicholas, you can use it in crushed form as chocolate fondue, cake icing or even as “chocolate crossies”.
To do this, you take commercially available cornflakes and dip them into the melted chocolate, reports AELF spokeswoman Christiane Arnold.
You can learn these and other household tips such as cleaning efficiently and sustainably, decorating in a modern and imaginative way, appearing self-confident and thinking entrepreneurially - by attending a housekeeping course.
The next one starts in September and lasts until March 2026. An information evening will take place on Monday, January 29th at 7 p.m. at the agricultural school on Dr.-Ulrich-Weg in Erding.
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