There are few things that connect us more as humans as the food we share at celebratory events and spiritual occasions. These delicious and lovingly prepared dishes and treats are often handed down to families over generations. They have the power to evoke deep emotions and conjure up memories deeply linked to our ancestors.
One of my most vivid memories as a child was receiving the coveted parcel from my wonderful Grandmother Margarete from Untersteinbach near Heilbronn in Germany :)
Her Christmas biscuits were legendary and every morsel full treasured. It somehow eased the longing to be together across the water and made us feel closer together knowing that we were sitting by the brightly lit Christmas tree on Christmas Eve eating the same batch of cookies dipped in tea.
It strikes me how the current times are not that different and how these rich traditions will help us ease the longing for a Christmas shared in flesh. One morselful and cup of tea shared across the ether at the time!
Whilst my Oma Margarete passed away 3 years ago, she will forever live on in the many amazing recipes we’ve inherited and continue to lovingly prepare every Christmas.
Here's the recipe of my Grandmas’ favourite Christmas Cookie
Packed with almonds, cinnamon and cocoa this melt in the mouth Christmas treat is divine dipped in a cup of creamy Rooibos Cacao Chai!
125g Butter (unsalted) or vegan butter
100g soft brown sugar or Xylitol
1sp bourbon vanilla extract/ scraping of a vanilla pod/ ½ tsp ground vanilla
Generous pinch cinnamon
125g ground almonds
125g flour (plain wheat/ spelt/ gluten free- all work fine)
1tsp baking powder1 heaped tablespoon of Cacoa powder
Blitz all ingredients together in a food processor until just about combined. Finish by gently squeezing together on a lightly floured surface. Alternatively sieve together all the dry ingredients in a bowl, cut in the slightly softened butter with a knife and crumb in and combine to a dough. Wrap in baking paper or reusable waxed paper and chill in the fridge overnight or at least two hours if you're short on time.
In the morning:
- Leave to soften at room temperature for ½ hour.
- Roll into walnut sized balls.
- Place spaced on non stick baking paper lined baking sheets.
- Brush with egg yolk.
- Press in half an almond (skin removed) or use flaked almonds.
- Bake at 170 degrees or 160 Fan Oven for 10-12 minutes until lightly browned. Make sure they're not baked at too high a temperature. They will still feel a little soft on taking out behaving similar to a shortbread biscuit.
- Cool on a wire rack.
Keeps several weeks in airtight tins lined with serviettes or kitchen paper.
If they last that long :)
About Karin Mueller:
Karin Mueller is co-owner of Solaris tea and has been working in the field of wellness and health for over 20 years now. She is a Medical Herbalist (BSc Hons), practising Midwife (BSc Hons), Massage and Spa therapist and experienced course facilitator and teacher on a wide range of topics related to mindfulness, meditation and women’s health. She is currently also studying in the ‘Medicine of Light’ school to deepen her spiritual practise.