I’m away, so I’ve dug out some previous Christmas posts to get people into the spirit

So Christmas is only a week a way and everybody is frantically doing their Christmas shopping. Well I was baking like a maniac. Maybe not as much as my aunts in Austria. It’s a Christmas tradition to bake lots of biscuits for the holiday season and they bake tons, yes I’m really not exaggerating. My studio resembled a mini biscuit factory.
An all time classic for Christmas is ‘Spitzbuben’. You won’t find a biscuit tin in Austria without them. Simple vanilla biscuit with strawberry or raspberry jam.

Spitzbuben

For 100 pieces :

500g plain flour
250g caster sugar
250g soft butter
3 eggs
2 packets of vanilla sugar
300g strawberry/raspberry jam
Icing sugar for dusting

Biscuit cutter and a piping nozzle to cut out the holes in the tops.

Make the dough by putting flour, sugar, butter and eggs all in mixer. Knead until it’s a smooth. Flatten into a round disc, wrap and chill for 1 hour.
Preheat oven to 200°c. Roll out dough to about knife edge thickness. Stamp out an even amount of biscuits with holes (for the top) and ones without holes. Bake for 10 minutes or until golden brown around the edges. Cool. Stir jam to get rid of lumps. If you have a plastic piping bag, pour jam into bag and pipe a blob of jam on each bottom biscuit. Place the ‘hole biscuit’ on top. Dust with icing sugar. EAT.