Easy Christmas Biscuit Recipes: Quarktaschen

Anna Scholz is the owner and designer of fashion label Anna Scholz – annascholz.com – #exclusivelyplussize @annascholz specialising in plus size clothing

FESTIVE BAKING…

quark parcels festive christmas recipe bakingIt is time for another festive season. And although nearly every year I run away from the stressed out shoppers, the Christmas tunes and markets and escape to a beautiful beach in Goa where I can pretend

Christmas never happens, I do enjoy a spot of festive baking.
My mum adores Christmas and can’t understand why I am not embracing it with the same enthusiasm. She decorates and wraps beautiful little parcels, plans family gatherings and she bakes and bakes because she is famous for making the best biscuits in the world.

Today I would like to share some of her favourite recipes with you, they make fantastic gifts or are just delicious to share with family and friends.

Thank you Mami x @annascholz #annaskitchen

Quarktaschen (Quark parcels)

Another one of my mum’s favourites, these are great for afternoon tea. They are light and not too sweet and completely delicious especially when they are freshly made.

Ingredients:

250g Flour
250g Quark
250g Butter
1 packet of Vanilla Sugar 1 pinch of Salt

Lemon zest of 1 unwaxed lemon
Icing sugar
For the Filling: Jam or Marmalade of your choice, I like using different ones so you have different avours and colours, like strawberry, blueberry and apricot.

Mix all of the ingedients together into quite a sticky dough.

Flour your kitchen surface and rolling pin and roll out the dough evenly about 0.75 cm thick.

Cut into squares about 6-8 cm in size and place a dollop of jam in the middle.

Then pinch the diagonal corners of the square together and carefully knead together where the seams meet so you make little parcels.

Bake for 20-25 minutes at 200 Degrees Celsius.

Don’t worry if the parcels open up slightly and some jam escapes.

Once the parcels are slightly golden and baked let them cool down, Once completely cool powder them with icing sugar.

SLiNK

-- Editor-in-Chief SLiNK Magazine

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