So, I grabbed the biscuit cutters, a recipe for Linzer Sterne and cranked some seasonally appropriate music and I was off and
Linzer Sterne dough is wet and a bit of a challenge to work with, but with enough flour on the pin, it rolls out eventually.
A dollop of Rote Johannisbeere Gelle (red currant jelly/jam) and creative hole making with the apple corer and in the oven for 18 minutes.
A quick dusting of icing sugar, being careful to avoid the jam centres and you are DONE. Package nicely and give away.
Recipe as follows:
Yield: recipe says 75, but I only managed to get about 60
250g plain flour (plus extra for rolling out dough)
0.5 tsp baking powder
1 pinch of salt
lemon zest from 0.5 unprocessed/organic lemon
200g almond meal
1 tsp cinnamon
1 knife tip (ie less than a pinch) ground cloves
1 knife tip ground nutmeg
175g red currant jam
icing sugar for dusting
Mix flour and baking powder.
Add eggs, sugar, salt, lemon zest, almond meal, spices and margarine and mix to a smooth dough.
Wrap the dough in cling film and refrigerate for an hour.
Heat the oven to 175 deg C (or 150 deg C fan forced)
Roll the dough out thinly on a WELL FLOURED surface. (This step may induce rage)
Cut star shapes. In half of the stars cut a hole in the centre (I used an apple corer). Dollop red current jam on the stars without holes and place the hole-y stars on the top and gently press the two stars together.
Place the stars on a prepared baking tray and put into the oven and bake for around 18 minutes.
Allow to cool and then dust with icing sugar (avoid the jam holes).
...up next: Cranberry Kipferln.