19 December 2022

Spitzbuben | Linzer Cookies | Jam Cookies

Spitzbuben is a classic German Christmas Cookie. It is a jam cookie made by sandwiching a layer of jam between two shortbread cookies with one cookie having an opening in the middle from which the jam is visible. The word itself loosely translates to “Little Rascals / Little Rogues”. These cookies depending on the region are known by few other names like Hildabrötchen, Johannes Plätzchen and Linzer cookies – the latter originating from the Austrian town of Linz and known as the little sister of the Linzer Torte – a jam filled tart which has an appearance similar to these cookies. Apart from these varied names, globally they are simply know as Jam-cookies or Jam-biscuits.

The light golden flaky cookies, dusted with powdered sugar reminiscent of the winter snow and the bright jam peeping out from the cookie, exudes a Christmassy spirit. The simplicity of this recipe and its processes make it a family activity with even little kids capable of helping out in making them. These can be made of any shape and size as long as one of the discs has a hole in the middle of it.

As a Mangalorean, over the years, I have sunk my teeth into these jam filled delights locally known as jam-biscuits. I always believed them to be a local creation. But when I moved to Germany and saw the craze for Spitzbuben especially during Christmas time and realised it is local to this region. If you have been a regular reader of my blogsite, you know I always talk about the Portuguese, British and influence of various local communities on Mangalorean cuisine. Never did I think about the possibility of a German influence on our local cuisine.

And come to think of it – in the year 1860 a German Missionary named Plebot, set up the first tile factory in Mangalore. Could this also have facilitated the arrival of the Spitzbuben to the shores of Mangalore?

Spitzbuben – How are they made?

Making the Mürbeteig (short crust pastry dough) is a walk in the park. Once the dough is ready, it just needs to be rolled into a even sheet of just few millimeters thick. Optionally, to give the cookies an embossed texture, roll the dough sheet with an embossed roller to create the embossing. From these, the cookies are cut. Cut out the middle of half the batch of these cookies to form a hole or basically a ring (the shape can be varied from a plain circle to anything you prefer). Each assembled cookie will consist of one whole cookie – the Disc and one Ring (cookie with a hole in the middle). Bake these in batches until pale golden brown.

While the cookies are baking, heat some red-currant jam/ jelly until it loosens up and begins to bubble. Traditionally red-currant jam is used but one can use any flavour of jam/ jelly they prefer. Group the cookies into Discs and Rings. If the Dough was embossed, use the smooth side of the cookies to apply the jam. On the Disc, spread a spoonful of jam and place a Ring on top of it and gently press till they stick together and the jam peeps from the hole in the ring.

Place the assembled cookie back in the baking tray and let them set. Once set, dust the cookies with powdered sugar before serving or transfer them to an air-tight container to keep well upto a couple of weeks.