Stollenkonfekt – Stollen Bonbons

It may be a few months until Christmas, but Luisa Weiss’s Classic German Baking Stollenkonfekt (p257) are easy-to-make, mini-cake bonbons which are spicily delicious any time of year.

I’ve made them gluten-free and suggest yoghurt for the original quark. They taste best when stored a few days before serving (but if you can’t wait – serve immediately!).

Makes: 2 dozen bonbons

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Canine Peanut Butter Crunchies

Wanting another crunchy biscuit for dogs in my repertoire, I reviewed Dog Treat Kitchen’s recipe. However, several people told me their dogs can’t digest oats, so I substituted dried carrot. My recipe uses GF flour but you could use regular.

These are minimal fuss but definitely crunchy, peanutty, & delish (for both man and beast!).

Makes: 2-3 dozen cookies depending on size

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Knerken (Cardamom Biscuits)

Luisa Weiss’s Classic German Baking is still giving me wonderful baking ideas –  today’s recipe is a crispy shortbread-style biscuit (p22). Cardamom is far less prevalent in German baking than Scandinavian, except for the northernmost parts.

I’ve added my own twists and made it GF. The dough should be made in advance and stored in the fridge until ready for baking.

Makes: around 30 biscuits depending on size
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Canine Crunchy Biscuits

My Canine Liver Treats are the bomb. But I keep getting asked to make crunchy biscuits for dogs. I’ve done the research and practice, so you don’t have to; you can make these at home for a fraction of the cost of posh treats. Drying the vegetables is necessary, so start the night before.

Several veg & herb/spice suggestions are in the footnotes, as well as an option to add meat or fish.

Makes: 30+ treats depending on size
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Nussecken – Nut and Fruit Bars

I recently bought Luisa Weiss’s ‘Classic German Baking’ and wanted to make this very popular German treat. But, I lacked the main ingredient of these hazelnut bars; so I used what I had to hand – pecans. (The original recipe says you could use almonds or walnuts instead of hazelnuts.)

These are the most luxurious and posh gluten-free flapjacks you’ll eat.

Makes: up to 24 bars depending on size
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Palmiers – Sweet and Savoury

This week the coeliacs unfortunately got shafted, because I had shop-bought puff pastry in the freezer begging to be used. Making GF puff pastry from scratch will probably never appear on these pages …

So many flavour combinations to try; here are 1 sweet and 1 savoury suggestion, but more choices are in the Flavour Options footnotes.

Makes: up to 6 dozen depending on size (see Sizing footnote)
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