The chef recommends
Our chef Franz Schönegger indulges you with various culinary highlights from his gourmet cuisine: traditional Gastein valley delicacies as well as international specialties. With his team he continuously creates new and delicious meals.
Our head chef Franz Schönegger is revealing his recipe for one of our delicious Christmas creations, for you to cook at home.
Quantities for around 20 pieces
For the filled shortbread biscuits
180 g cake flour
1 level teaspoon baking powder
60 g spreadable butter
50 g sugar
1 medium egg
100 g currant jelly
A pinch of salt
For the topping:
80 g icing sugar
Chocolate icing, pistachios, coconut flakes, nuts or others to your discretion
Mix the flour with the baking powder. Cut the butter into small pieces and crumble it into the mixture. Then knead it all into a smooth dough with the sugar, egg and salt.
Pre-heat the oven to 160° C. Roll the dough out, on a floured work surface, to a thickness of around 3mm. Cut out the shapes you want with biscuit cutters and place the biscuits on a baking tray lined with baking paper. Bake for around 11 minutes in the pre-heated oven. Take the biscuits out of the oven when they are still a light colour and allow them to cool a little. Put two biscuits together with the currant jelly while they are still warm, and when they are fully cool, sprinkle them with icing sugar. Garnish with chocolate icing, pistachios, coconut flakes or nuts to your discretion.
Tip: The shortbread biscuits also taste delicious with apricot or blueberry jam.
We hope it goes well for you!
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Our experienced service team will gladly inform you about the meals in the restaurants at the Hotel EUROPÄISCHER HOF. Every year our staff takes part in various service and cuisine prize competitions. Several national and regional champions have emerged from our hotel.
If you would like to get to know Austrian cuisine more closely, we recommend a visit to the hotel’s own Gasteiner Klause. Regional delicacies will be served here in a rustic atmosphere.