Spitzbuben (German christmas cookies)
20 minutes, plus refrigeration and cooling time
Preparation time
12 minutes
Cooking time
Makes approximately 30


350 g (3 cups) plain flour

¼ tsp salt flakes

175 g unsalted butter, softened

165 g (¾ cup) caster sugar

1 tsp vanilla paste or extract

1 egg yolk

To serve

Raspberry jam

Icing sugar


  1. Sift the flour and salt into a bowl and set aside.
  2. Place the butter, sugar and vanilla into the bowl of a freestanding mixer with a paddle attachment. Mix until smooth and creamy.
  3. Add the egg yolk and mix until combined.
  4. Gently fold the remaining flour into the butter mixture and shape into a ball. Place into an airtight container and place into the fridge for 30 minutes.
  5. Roll out the dough between two silicone sheets or baking paper until 3 mm thick.
  6. Cut round cookies using a 6 cm fluted round cookie cutter. Cut a smaller shape into the centres of half of the rounds using a smaller cutter or end of a piping nozzle. Gently roll out the excess pastry to make more cookies.
  7. Place the cookies into the oven on Fan Plus at 170°C and bake for 12 minutes. Remove from the oven and allow to cool.
  8. When cool, place a teaspoon of the raspberry jam on the whole cookies. Sprinkle icing sugar on the remaining cookies and place on top of the jam.


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