Grandma’s Hilda roll recipe belongs in every Christmas bakery and is hard to imagine when baking cookies.
Do you like to bake different types of cookies during the Advent season, such as delicate snowballs, Nutella-Kekse and Grandma’s vanilla crescents? Also classic cinnamon stars and nougat cookies go well with the pre-Christmas period. What should not be missing from the generously laid Advent coffee table are Hilda rolls. With the recipe Grandma’s style, the classic biscuits filled with jam are beautifully juicy.
Sample image – not the actual recipe image
To ensure that baking cookies in the Christmas bakery works well, there are a few Tips to keep in mind, such as the right temperature for the baking sheet and the ingredients. If you’ve had enough of cookies but don’t want to give up Christmas recipes entirely, try this one British plum pudding or the best recipe for quark stollen without raisins.
Baking Christmas cookies: You need the following ingredients for Grandma’s Hilda roll recipe
For the dough:
- 300 grams of flour
- 200 g Butter
- 100 grams of sugar
- 2 packets of vanilla sugar
- 2 Owner
- 100 g ground almonds
Don’t eat too many almonds. Otherwise the dough will be too crumbly and you won’t be able to roll it out well and cut out cookies.
For the icing:
- 1 lemon
- 100 g powdered sugar
For the filling:
- 200 g raspberry jam
- 200 g Johannis bear marmalade
For the juicy Hilda rolls according to grandma’s recipe, you also need two different sized, circular cookie cutters and a brush for brushing.
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Baking cookies in the Christmas bakery: How to bake the juicy Hilda rolls according to grandma’s recipe
- Sift the flour onto your work surface and knead into a dough with the chopped butter, sugar, vanilla sugar, eggs and almonds. Let the dough for the Hilda rolls according to Grandma’s recipe cool for about an hour.
- Sprinkle your work surface with some flour and roll out the chilled dough for grandma’s Hildabrötchen recipe so that it is about half a centimeter thick.
- Start cutting out circles with the larger cutters. While leaving one half of the large circles as is, cut out the small circles for the Hilda bun tops from the other half until all of the cookie dough is used.
- Place the cookies on a baking tray lined with baking paper and let them bake at 180 degrees Celsius (200 degrees Celsius top/bottom heat) for about ten minutes. Since the lidded biscuits are often ready a little faster, you should first take them out of the oven and place them on a wire rack to cool.
- Wash the lemon in hot water, grate the zest and squeeze the lemon juice. Then mix the lemon zest and the juice with the icing sugar to form a smooth lemon icing for the Hilda rolls according to grandma’s recipe.
- Brush the tops of the Hilda buns with the lemon icing and let them dry thoroughly.
- You can then spread jam on the bottom cookies. For example, choose raspberry jam for half of the biscuits and currant jam for the other half of the Hilda rolls. The lid cookies are then placed on top of the jam-coated cookies, which you should press on carefully.
Enjoy the Hilda rolls according to grandma’s recipe, which not only taste good, but also look great on the cookie plate during the Advent season.