The Art of Nature - Germany | SNOWY RURAL GERMANY | Secret Christmas Cookie Recipe | Ore Mountains Xmas Decor #21daystilyule @theartofnaturegermany | Uploaded December 2020 | Updated October 2024, 3 hours ago.
Hurray, it’s winter and it finally snowed!! Explore with me the snowy forests in the south German countryside and join me in my Christmas preparations. I share our secret family recipe for the most delicious chocolate Christmas cookies filled with self-made red current apricot jam – it simply tastes like heaven, trust me. I’m also going to show you our traditional, handmade, wooden Christmas decorations from the Ore Mountains in east Germany – the region where my grandma came from. They are very precious Christmas decorations and some of them are heirlooms from my great-grandfather.
The REUSABLE BAKING SHEETS:
bit.ly/2WntDyO
AUTHENTIC CHRISTMAS DECORATIONS from east German manufactures, I found online:
bit.ly/3oXXYjI
My whole EQUIPMENT I shoot my videos with:
bit.ly/3qugtOC
My mum’s GINGER BREAD CAKE recipe:
100 g potato starch
250 g spelled flour
70 g cocoa
50 g sugar (we take coconut blossom sugar)
15 g (one pack) baking soda
15 g (one pack) ginger bread spice
Pinch of salt
140 ml sunflower oil
450 ml oat milk
150 ml sirup (we often put in less, because it gets very sweet then… depends on what you like)
Mix the dry ingredients in a bowl and the wet ones in another one. Combine both and transfer the dough on a baking tray, that’s covered with baking paper. Bake it for 30 min at 180°C (Try with a stick if it’s ready).
CHOCOLATE MOONS Christmas Cookies:
Dough:
250 g spelled flour
165 g margarine
35 g melted dark chocolate
35 g cocoa
60 g sugar (I use coconut blossom sugar)
Egg substitute for two egg yolks (As I’m a vegan, I used an egg substitute made from flaxseeds and sunflower seeds. I bought it at an organic supermarked)
Filling and frosting:
Jam
More melted dark chocolate
Melt the chocolate and combine everything to a dough. Roll out the dough and cut the cookies. Bake them for about 6-8 minutes at 180°C. Heat the jam, spread it on a cookie and press another one carefully on top. Frost the cookies with melted dark chocolate for – well, more chocolate :D
My PATREON page, where I upload some bonus content. Check it out and join there if you want to support my craft and connect with me in a private setting. I would be incredibly thankful!
patreon.com/user?u=43168733&fan_landing=true
INSTAGRAM:
instagram.com/theartofnature_germany/?hl=de
The MUSIC in this video is from Epedemic Sound
epidemicsound.com/referral/usoka4
Some of the music in my videos is produced by my boyfriend Michael aka Cinave (producername). If you liked something of that you can visit him on his socials to hear the full songs.
soundcloud.com/cinave
cinave.bandcamp.com/releases
Hurray, it’s winter and it finally snowed!! Explore with me the snowy forests in the south German countryside and join me in my Christmas preparations. I share our secret family recipe for the most delicious chocolate Christmas cookies filled with self-made red current apricot jam – it simply tastes like heaven, trust me. I’m also going to show you our traditional, handmade, wooden Christmas decorations from the Ore Mountains in east Germany – the region where my grandma came from. They are very precious Christmas decorations and some of them are heirlooms from my great-grandfather.
The REUSABLE BAKING SHEETS:
bit.ly/2WntDyO
AUTHENTIC CHRISTMAS DECORATIONS from east German manufactures, I found online:
bit.ly/3oXXYjI
My whole EQUIPMENT I shoot my videos with:
bit.ly/3qugtOC
My mum’s GINGER BREAD CAKE recipe:
100 g potato starch
250 g spelled flour
70 g cocoa
50 g sugar (we take coconut blossom sugar)
15 g (one pack) baking soda
15 g (one pack) ginger bread spice
Pinch of salt
140 ml sunflower oil
450 ml oat milk
150 ml sirup (we often put in less, because it gets very sweet then… depends on what you like)
Mix the dry ingredients in a bowl and the wet ones in another one. Combine both and transfer the dough on a baking tray, that’s covered with baking paper. Bake it for 30 min at 180°C (Try with a stick if it’s ready).
CHOCOLATE MOONS Christmas Cookies:
Dough:
250 g spelled flour
165 g margarine
35 g melted dark chocolate
35 g cocoa
60 g sugar (I use coconut blossom sugar)
Egg substitute for two egg yolks (As I’m a vegan, I used an egg substitute made from flaxseeds and sunflower seeds. I bought it at an organic supermarked)
Filling and frosting:
Jam
More melted dark chocolate
Melt the chocolate and combine everything to a dough. Roll out the dough and cut the cookies. Bake them for about 6-8 minutes at 180°C. Heat the jam, spread it on a cookie and press another one carefully on top. Frost the cookies with melted dark chocolate for – well, more chocolate :D
My PATREON page, where I upload some bonus content. Check it out and join there if you want to support my craft and connect with me in a private setting. I would be incredibly thankful!
patreon.com/user?u=43168733&fan_landing=true
INSTAGRAM:
instagram.com/theartofnature_germany/?hl=de
The MUSIC in this video is from Epedemic Sound
epidemicsound.com/referral/usoka4
Some of the music in my videos is produced by my boyfriend Michael aka Cinave (producername). If you liked something of that you can visit him on his socials to hear the full songs.
soundcloud.com/cinave
cinave.bandcamp.com/releases
