Getting My Christmas Bake On: German Cream Biscuits

img_7576I have already made two batches of these Cream Biscuits and there is another dough chilling in the fridge ready for use tomorrow. These little puffy and light biscuits are possibly my favourite Christmas cookies and Liam has discovered a liking for them too, so I’ve got competition when it comes to emptying the tin! img_7580
As with the German Terrace Biscuits I wrote about last week, these ones also make  a yearly appearance at our family Christmas at home. They are very easy to make, the only problem I face is getting the coarse sugar to top the biscuits. Anyone know where I can get this sugar in Australia? At the moment I just bring a pack or two back from Germany. And I have made them with normal sugar on top before, which also works, so by all means don’t let the lack of coarse sugar deter you from making these!
Another important thing to note is, definitely use single pouring cream, the recipe doesn’t seem to work as well with heavy cream. (I used Aldi’s Long Life Pouring Cream that you can find where the flour, sugar etc is).

My Mother’s German Cream Biscuits
(Click here to print recipe)

Start recipe the day before!
180g butter
3-4 tbsp pouring cream
250g flour
3 level tbsps vanilla sugar
1 egg yolk for brushing the biscuits
coarse sugar (German Hagelzucker)

Mix together butter, cream, flour and vanilla sugar in a mixer using the paddle attachment (or dough hooks if you’re using a handheld mixer). Once the dough comes together and is mixed well, roll into a ball, wrap in cling film and chill in the fridge overnight.
The next day, preheat oven to 190° C fan forced. Divide dough into two, leave one half in the fridge while you roll out the other half to about 3mm on a floured surface. Used cookie cutter shapes of your desire, transfer to an oven tray lined with baking paper. Brush with egg yolk and sprinkle with coarse sugar. Make sure you press the sugar into the biscuit a little bit to prevent them from falling off later. Repeat same with second half of the dough until you’ve used it all.
Bake for about 8-10 minutes or until golden brown and slightly puffed up.

To store keep biscuits in an airtight metal tin with aluminium foil between the layers of biscuits.

Makes about 2.5 trays.

Enjoy these fluffy little gems!
Hennie x


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