Berchtesgadener Stuck - Christmas cookies with tradition

Fancy heavenly Christmas cookies that smell of childhood, home and Advent?

Then the Berchtesgaden stucco just the thing: a moist, aromatic cookie with milk, currants, cinnamon and a pinch of freshly grated nutmeg. Easy to make - and a real classic from the Bavarian-Austrian Christmas bakery

Preparation

Ingredients for 12 pieces of approx. 50 g each

175 g wheat flour (type 1050)
75 g rye flour (type 997)
90 g currants
1 g cinnamon
Freshly grated nutmeg to taste
Milk as required (amount explained in the video)

Preparation - how to make it

Mix the two types of flour in a bowl.
Soak the currants, drain and fold into the flour.
Flavor with cinnamon and freshly grated nutmeg.
Gradually add the milk until you have a smooth dough.
Divide the dough into portions of approx. 50 g each and shape.
Place on a baking tray lined with baking paper and leave to rest.
Bake in a preheated oven at 250 °C bake, then bake on 210 °C turn back and 20 minutes in total bake.

Tips from the househusband

The amount of milk depends on the flour - the dough should be smooth but not sticky.
If you like, you can add a little lemon zest or vanilla to the batter.
For more shine: Brush with a little milk while still warm.

Why you should try this recipe

Easy to bake - works for beginners and professionals alike
Fluffy, juicy & full of Christmas flavors
Brings traditional enjoyment from the Berchtesgadener Land region to your home
Ideal for Advent, Christmas parties or cozy afternoons
Home cooking from the oven - honest, simple, really good

Looking for more Christmas baking ideas?

Then check out my YouTube channel - you'll find it there:

- Fluffy rolls with a steam cooking trick

- Grandma-style cinnamon cookies

- Christmas inspiration from Bavaria and Austria

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