Recipes for 'Baby / Kids Cookies'

Bake Christmas 'Plätzchen' for your little baby & toddler (and for yourself).

Note - do no let your little one try raw dough - especially wheat can contain a bacteria that can cause severe tummy trouble - also eggs (shell outside) can be contaminated with salmonella.
It is advisable  to wash eggs under lukewarm water before processing them.
This is really rare but better safe than sorry.

Black and white cookies for babies without sugar  - vegan
(from about the 8th/9th month)

Ingredients for the light-colored dough
65 g banana puree from a very ripe banana (simply peel the banana and puree it with a blender)
40 g soft margarine
120 g wheat flour

Ingredients for the dark dough
65 g banana puree from a very ripe banana (simply peel the banana and puree it with a blender)
40 g soft margarine
110 g wheat flour
2 heaped teaspoons organic cocoa

Preparation
For both types of dough, simply knead all the ingredients separately so that you have a light and a
dark dough.
Preheat the oven to about 160° circulating air.

"Candy canes":
For each type of dough, take off a hazelnut-sized amount of dough and form two
small, thin dough snakes ( = rain worm ;-) ) and twist them together.
You must not use any flour for shaping the dough, because the dough does not stick.
This way the two different types of dough will stick together well later.
Put the cookies on a baking tray covered with baking paper and bake in the oven for about 12-20
minutes, depending on the size.

Baby cookies - no sugar (from about the 8th/9th month)

Ingredients
1 very ripe banana (approx. 120g)
250 g spelt flour
100 g soft butter

Preparation
Mash banana with a fork, put it in a bowl with spelt flour and butter. Knead with the dough hooks of
the mixer to a smooth dough. Wrap the dough in cling film and refrigerate for about 30 minutes.
Preheat oven to 180 degrees (circulating air: 160 degrees). Cover baking tray with baking paper. Roll
out on a lightly floured work surface and cut out cookies from the dough with any cutters. Put the 
cookies on the baking tray and bake in the preheated oven for about 12 minutes until slightly golden brown.

Butter cookies for children (easy baking with small children)

Ingredients for the dough:

220 g wheat flour
30 g cornstarch
120 g sugar
1 pck. vanillin sugar
1 egg (size M)
1 egg yolk (size M)
200 g soft butter

for  the dusting: Powdered sugar

Preparation:
For the dough please mix the flour with the starch and sieve it into a mixing bowl. Then you add the sugar, vanilla sugar, the egg, the egg yolk and the butter (soft). First whisk briefly with a hand mixer at the lowest, then at the highest level to a dough in about 2 minutes.

Place the dough in heaps on baking trays (covered with baking paper) using two teaspoons, while leaving enough space between the dough heaps. Place the baking trays one after the other (with hot air together) into the oven.

Top/bottom heat: about 200 °C (preheated)
Hot air: about 180 °C (preheated)
Gas: Level 3-4 (preheated)
Baking time: 10-15 minutes per baking tray.

Pull the pastry with the baking paper from the baking trays onto cake racks. Pastries immediately dust with powdered sugar and let it cool down.

Vanilla Moons - Vanillekipferl (we just love them)

For the baking tray: baking paper

Ingredients:
200 g wheat flour
1/4 teaspoon baking soda
100 g sugar
1 pck. vanillin sugar
1 egg (size M)
125 g soft butter or margarine
100 g ground almonds

For sprinkling: about 50 g powdered sugar & 1 pck. vanillin sugar

Preparation

Cover baking tray with baking paper. Preheat oven.
Top/bottom heat about 180 °C / Hot air about 160 °C

Prepare short pastry
Mix the flour with baking powder in a mixing bowl. Add remaining ingredients and mix everything with a mixer (dough hook) first at lowest and then at highest speed to a dough. Then knead the dough on a lightly floured work surface to a smooth dough.

Shape vanilla crescent
Form the dough into pencil-thick rolls, cut them into 4-5 cm long pieces, roll the ends a little thinner and place them on the baking tray shaped like croissants. Bake.

Baking time: about 10 minutes.

Sprinkle with powdered sugar

Pull the vanilla crescents with the baking paper from the baking tray and push them together on the paper. Sift powdered sugar, mix with vanilla sugar and sprinkle the hot croissants with it immediately after baking. Let the vanilla crescents cool down and then sprinkle them again.

Tradition

Want to learn more about Christmas Cookies - like what else they are called and traditions?
Read more here - our partner page for everything else living in Germany :-)

Enjoy your (Christmas) cookies.

November 2020 Gravidamiga
This blog post has been prepared with the greatest possible care and does not claim to be correct, complete or up-to-date.“

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