I wont reproduce the recipe here, because, as you will see, there is some specialist equipment involved, and I'd never heard of this particular use before so Im not how widespread it is. (of course I can add it if you roolly want).
Spritzgeback are basically a shortbready biscuit - butter, sugar, flour, vanilla, eggs, touch of milk. The dough is made the day before it's baked, and stands overnight somewhere cool (yes, clearly a northern hemisphere recipe).
Then you give it a good mix and start cranking out the biscuits.
Pirate Jim was very keen to help this year. Note the concentration manifesting in the poked out tongue.
As you can see, the traditional method is to use a hand-turned mincer, with a special form on the front, to squish the dough out into the right shape. We've tried rolling out the leftovers and using a biscuit cutter, but sadly it doesnt work.
You can see it a bit better here:
That long flat bit to the side is a series of different shaped holes that that give you different shaped biscuits as the dough gets forced through.You get a long snake of formed dough, that is then cut into short lengths before baking.
After about 15 minutes in a moderate oven, they come out all nice and lightly browned.
And becasue there are very few things in thie world that arent improved by the addition of chocolate, you can then paint one end. Very traditional, Im assured.
And then, the pay-off: enjoying them with a cup of tea!
Unfortunately, despite making two batches already, I'm going to have to go back in and make another couple. It seems Santa has been sampling the goodies at our place already.
p.s. if you're up for some more European Christmas baking, Kuka's been making some yummy treats over her way too.
