Captains Dinner Logo
to top
Weihnachtskekse mit Haselnuss - Kapitänskekse

Captain’s cookies for Christmas

November 29th, 2020 | bread & pastries

Of course, these delicious nougat hazelnut cookies were not always called Captain’s cookies, as one rarely knows as a young child which profession he will take up as an adult. And this preference does exist already as long as this. So to say, recipe and biscuits have also been promoted.

Captain’s cookies for Christmas

Every year in the run-up to Christmas a few trays are baked and enjoyed either sent on board or at home. This year, unfortunately I’ll have to send them on board again…

Captain’s cookies

(All ingredients should be at room temperature so that they combine well – also allow 1 hour to cool)

300 g flour
1 ts baking powder
100 g sugar
1 pack vanilla sugar
1 egg
½ bottle rum flavor
mix all ingredients, add
125 butter , in flakes
150 g nougat mass, cut in pieces
add butter and nougat and knead dough with the dough hook, wrap in rolls of 3 cm in diameter in plastic wrap and cool
150 g hazelnut kernels
roast until the skins burst off, scratch away the skin with a kitchen towel
cut dough into 3 mm-thick slices, place one nut on top of each cookie and bake 10 minutes at 175° C

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

March 13th, 2018 | main dishes

Red cabbage salad with orange, date and goat’s cheese

Usually red cabbage goes with roasted duck and goose? Oh no! As a salad, red cabbage is definitely underestimated. In this recipe, red cabbage enters into an exotic liaison with oranges, dates, nuts and goat’s cheese. Red cabbage new style:

read more
Octopus Galician style served on a wooden plate January 30th, 2018 | starter

Octopus Galician style

Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería“. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!

read more
Prime Rib on a cutting board September 16th, 2018 | Restaurants & Hotels

THE WILSON’S Berlin – to our taste!

“Modern, stylish, cosmopolitan” – this is how the new Berlin restaurant THE WILSON’S is characterized. In the heart of City West, the completely refurbished and realigned restaurant at Hotel Crowne Plaza Berlin City Center at Nuremberg Street has re-opened since September. We were there for the pre-opening dinner.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.