German Rosinenbroetchen (German Brandy Soaked Raisin Cookies) |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 80 |
|
Adapted from the classic Back vergnuegen wie noch nie, which I have translated into English from the German. Prep time includes a 30 minute soak for the raisins. Cook time is per batch. Look for approx American cup measurements at the bottom. Ingredients:
100 g raisins |
4 tablespoons brandy or 4 tablespoons rum (or other liquor) |
125 g sweet unsalted butter, at room temperature |
125 g granulated sugar |
1/2 envelope vanilla sugar |
2 large eggs |
225 g all-purpose flour |
1 pinch ground cardamom |
1 pinch ground cloves |
1/2 lemon, zest of,finely grated |
Directions:
1. Soak raisins in a bowl with brandy for 30 minutes, covered.
2. Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
3. Using a mixer, cream the butter until smooth.
4. Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
5. In a separate bowl, sift together the flour and the spices.
6. Stir lemon zest into the flour mixture.
7. Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
8. Drain raisins and fold them into the batter.
9. Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
10. Bake at 200 C/400F for 8-10 minutes, or until golden brown.
11. Remove to wire racks to cool.
12. IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.
|
|