Germans love to bake, especially around Christmas. I wanted to provide you with an abundance of recipes so that you do not just have to nibble on that one cookie whilst everyone else enjoys 3 – 4. These recipes are a bit different from my usual blog posts. Shorter, with no educational parts, but a section to give you hints and tips so that they all turn out perfect. One photoshoot, 8 recipes over the next two weeks. Enjoy! 🤗
This is possibly one of the most traditional recipes Germans bake. These Cinnamon Stars (Zimtsterne) are the real deal. They are soft in the middle, yet firm and crispy on the outside. They are simply divine and I was surprised at how easy this recipe came together and how nicely they turned out!
Tips for Baking these Cinnamon Stars (Zimtsterne)
- Gluten-free baking is a bit different than normal baking. As there is no “gluten”, which basically binds the dough, we are adding psyllium husk to the mix, which acts as the binding agent. The dry dough has to be mixed very thoroughly in order to ensure that the psyllium husk is everywhere and can “bind”.
- Do ensure that the oven is sufficiently hot – gluten-free baking requires your oven to be at the optimal temperature before putting something into it.
- When you take the cinnamon stars (Zimtsterne) out, they will still be soft and you will think they are not done – do not bake them longer!! You have to wait until the cookies are cold. They will firm up and become crispy on the outside.
- For this recipe, my roasted almond butter is awesome 😉.
These Cinnamon stars (Zimtsterne) are gluten-free, refined sugar-free, and vegan. Enjoy this traditional German cookie 🤗.