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Your email address will not be published.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 *

Portugiesische Blätterteigtörtchen Pastéis de Belém March 9th, 2018 | bread & pastries

Pastéis de Belém

Admittedly, the original we tried during our shore leave in Lisbon tasted even better. This certainly has atmospheric reasons. Anyhow, I’ve tried many recipes for Portugal enthusiasts – and here’s one that really works, is simple, and comes very close to the original.

read more
Tuna tartare on cucumber with wasabi mayonnaise December 15th, 2018 | starter

Tuna tartare with wasabi mayonnaise

A first class appetizer: finest tuna, marinated Asian style, on crisp cucumber – rounded off with wasabi mayonnaise, sesame and cress. Perfect for a finger food buffet or as a small appetizer.

read more
Christmas Stollen December 8th, 2017 | bread & pastries

The Christmas Stollen Project

Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…

read more

Subscribe

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