Ayurvedic Christmas Cookies

Almond Crunch, Ginger Balls, Coconut Candy & Fruit Thalers

Almond Crunch Cookies

300 g spelled flour
150 g of butter
1 pinch of salt
2 tsp. honey, alternatively maple syrup
3-7 Tbsp. rice milk

Knead the flour, fat, honey and salt into a crumbly dough. Vary with the amount of milk so that an easily mouldable, slightly moist kneading dough is created. If the dough is too soft, it should be refrigerated for a few minutes.
Preheat the oven to 200 °C (hot air 180 °C). Grease a baking sheet or line it with baking paper. Spread the dough on the baking sheet with the rolling pin or by hand. Prick the dough sheet several times with a fork and prebake for 10-15 minutes.

Almond topping
160 g liquid, tasteless honey (preferably the linden – acacia variety)
20 g butter
½ tsp. ground Tonka bean
200 g almond flakes

Heat honey, fat and Tonka bean in a saucepan. Stir in the almond flakes. Spread the brittle on the pre-baked dough with a spoon or spatula and press down. Bake the dough for another 15-20 minutes until light brown. Cut into small squares with a sharp knife or pizza cutter immediately after baking.

Ginger-ball Cookies

75 g of butter
100 g brown sugar
40 g agave syrup
175 g spelled flour
100 g candied ginger, finely chopped

Preheat your oven at 180 °C. Beat the butter, sugar and syrup until creamy. Add flour and ginger and mix well. Shape the dough into small balls, flatten it a little and place on a baking sheet with sufficient space between the balls. Bake for 12-15 minutes. Sprinkle with powdered sugar as desired.

Coconut-flake Cookies

150 g of butter
100 g coconut cream
50 ml coconut milk
150 g brown sugar
1 tsp. of rose water
75 g spelled flour
75 g coconut flakes

Gently heat the butter, coconut cream, brown sugar and coconut milk, do not cook. Add flour, flakes and rose water and mix well. Put in a cool place for 12 hours. Place walnut-sized mounds on baking paper and bake at 180 °C for about 12-15 minutes. Decorate with coconut flakes and store in the refrigerator.

Fruit Biscuits

250 g spelled flour
165 g of butter
60 g powdered sugar
pinch of salt
zest of one lemon & splash of lemon juice
75 g dried fruits of your choice, finely chopped

Preheat the oven at 190 °C. Whip the fat, powdered sugar and salt. Add zest of one lemon, a splash of lemon juice, flour and chopped dried fruit and make a short-crust pastry. Refrigerate. Then roll out the dough approx. 1 cm thick and cut out with moulds or shape into a roll and cut into slices. Place on a baking sheet lined with baking paper and bake for 12-15 minutes. Sprinkle with powdered sugar as desired.

Filed under Desserts

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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