Saturday, December 23, 2023


Marillenringe are a classic. I remember a day back in the nineties, when we stayed in the black forest region with my family over Christmas. We were having our afternoon tea, enjoying some Christmas cookies that I would occasionally dip into my milk. Yes, it’s that long ago! The buttery scent, the crunch of the shortbread cookies and the sweet flavour from the apricot jam, made these little treats real treasures. With every bite, you would dig deeper into this pure bliss, stimulating all your senses. No surprise that everybody had a big smile on their face afterwards. 

Looking back, I think that it was one of the whitest, coldest but also most festive Christmases we’ve ever had together. Nobody was in charge for anything but enjoying our Christmas holidays. Nobody had to buzz around like a busy bee because everything was taken charge of: Dad didn’t have to prepare the Christmas Eve dinner, mom didn’t have to ensure everyone was invited and all the other things were ordered. My grandma didn’t have to stay in the kitchen for hours to prepare lunch on Christmas Day. We could just enjoy everyone’s presence and indulge. 
I actually also do love Christmas at home though. I love helping my family with all things food. That’s why this year I’m in charge with everything nibbles. I already have everything sorted out for the appetisers, and I’m also planning do make few more Marillenringe this week to enjoy with our coffees. Very often, it’s the moment where everyone (especially the hosts) can relax and the real fun of the get togethers begins. 
Best thing: They are really easy to make and keep a long time in a metal box (note to self for next year).

For around 30 cookies you'll need:
400g flour
125g sugar
1 egg yolk
15ml rum
225g apricot jam
250g butter
8g vanilla sugar
1 pinch salt


Pour the flour onto the work surface. Make a well in the middle, then add the sugar, salt, vanilla sugar, egg yolk and rum. Spread the butter in flakes over the flour. Knead all the ingredients into a shortcrust pastry. Wrap the dough in cling film and leave to rest in the fridge for 2 hours. 

Preheat the oven to 180°.

Remove the dough from the refrigerator and let sit several minutes. Remove the cling film, then dust your work surface with flour.  Now roll the dough to a 3-4 mm thickness. Cut out round cookies and rings, then place them to a parchment paper lined baking tray. Bake for 10-15minutes. Here again, watch the cookies, as all ovens work differently. Cookies should be golden and not too dark. Repeat the same process until you've used all your dough. 

To finalise the cookie sandwich, dust ring cookies with icing sugar.

Stir the jam over a medium heat until smooth, spread it on the cookies and place the rings on top. Add some more jam in the middle of the rings. Leave to dry well before storing the cookies in a tin. 


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