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Santa Claus bredele
Santa Claus bredele
4.3
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Homemade French Christmas cookies shaped as the face of Santa Claus. Fun to make together with the children but it requires some patience for the decorations. But in the end, it is all worth it when you see the children's smiles when you finally serve them the cookies.

Ingredient List for 8 servings:
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300 gr Flour
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100 gr Icing sugar
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125 gr Margarine
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1 Egg
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1 Citron

Button Decorations
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250 gr White sugar paste
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250 gr Red sugar paste
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1 Egg white
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15 gr Margarine
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50 gr Chocolate

Oven temperature:
180 degrees Celcius
Instructions:
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Start by making the cookies by wash and grate away the peel from the citron.
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Melt the margarine. Add the icing sugar and mix with an electrical mixer.
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Add the egg, citron peel and flour while stirring. Continue until the batter is smooth. Place in the fridge for 30 minutes.
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Preheat the oven at 180 degrees Celsius.
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Roll out the cookie dough to approximately 0.5 cm thick. With a cookie cutter make circles approx. 5 cm in diameter. Place a baking paper on a baking sheet and place the cookies on the paper.
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Place in the middle of the oven for 15 minutes. Take out the cookies and let them cool down.
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Time to make the decoration by starting with rolling out the white sugar paste. Use the same cookie cutter as for the bredele. Cut out as many circles as you have bredele. Let the sugar paste on the table as it is.
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Beat the egg white and brush the cookies, place the white sugar paste on them.
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Roll out the red sugar paste and cut semi circles as many as you have bredele. Brush them with the egg white on each side and place on the cookies to make the hat.
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Cut out small white stripes and brush on each side with the egg white. Place on the lower edge of the red hat.
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Cut out a small circle for the pompom for the hat and nose. Make the form for the mustache for each cookie.
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Make small circles of the red sugar paste for the tongue.
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Place all the different forms on the cookies, but first brush the sugar paste with some egg with so they stick.
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Melt the chocolate and the butter in a casserole. To make the eyes, make 2 small drops with the melted chocolate on the cookies.
A selection of recipes from the same country.
This recipe is from France , Alsace.
Kougelhopf
Kougelhopf
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
Bredele snowballs
Bredele snowballs
These bredele have only one thing in common with snowballs and that is the shape. These are traditional Alsatian Christmas bredel. You can find over hundred different variations of bredele cookies, and every family has their own preferences.
Sand bredele
Sand bredele
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
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