This Month I published another recipe in the staff journal of the university of cologne. And this time it is a chocolate cardamom sablé recipe, perfect for Christmas.
Sablé is French and means “Sand” and as tender and friable is this cookie inspired by the French original. With cacao, cardamom and cinnamon the cookies are very aromatic and the little salt crystals of the fleur de sel are the perfect contrast to the sweet cookie.
When making the dough you have to take care of two things: Butter and egg white should both have room temperature, to ensure a soft dough perfect for piping and you should just fold the flour under to ensure a tender cookie. But then they are easily made and a perfect treat for Christmas time!
I love simple cookies without “chi-chi”. I like them best when they are made with a few, high quality ingredients with a great flavour. Like these slightly sweet cookies with nutty hazelnut flavour which is enhanced by the aroma of Einkorn flour.
The recipe yields a huge amount of dough, but formed to a roll and wrapped in parchment paper it can be stored for some days in the fridge or some month in the freezer. The slicing and baking of the cookies is then done in some minutes.
I take birthday cake wishes very serious. Especially when the birthday child already mentioned month ago that he always got this one special birthday cake in his child hood. And that this cake is his most favourite cake ever. And so I knew directly which cake I would bake. Ok, “Baking” is maybe the wrong term here. The cake is called “Kalter Hund” which means literally cold dog. It consists of consist of Leibniz-Keks and mixture made of cacao, sugar, eggs and coconut oil. The cake was invented in 1920 as promotion for the Leibniz-Keks and was very popular in the 1950s and 60s.
I made the cake with some additional chocolate and with less sugar, which resulted in a very pleasing birthday cake!