The idea for these very pretty looking cookies comes from Delicious Days, a delightful blog owned by a German couple living in Munich. I was so inspired by the gorgeous photographs of Nicky’s Brombeerbusserl that I couldn’t wait to make my own version.
I finally got a chance make them with a slight modification to the recipe last week (more than a year after I’d first read about them!). The cookie dough was simple to make, but required some strength to pipe through the nozzle onto the tray. They had a thin crunchy shell and a soft centre fresh out of the oven. I’d expected the cookies to stay crisp on the outside, given the drier climate here in Germany, but they were melt-in-your-mouth soft by the next morning.
The only dilema I faced while making these cookies was selecting an appropriate jam. And what a wonderful dilema it was, for I was completely spoilt for choice; there were more than 30 bottles of jams and preserves (black/red currant, blackberry, raspberry, quince, apple) stored in Harald’s family home cellar, every one of them homemade in summers past!
I finally settled on a raspberry jam filling. The end result was a delightfully melt-on-your-tongue soft cookie with a hint of fruit. Although I’d have preferred a slightly crunchier cookie, I’ll definitely be making these again, perhaps with a further modification for more crunch and a little more jam for more fruity flavour. Sandwiched with a suitable jam filling, these may just be perfect for the coming Lunar New Year. I’m thinking homemade pineapple jam or orange marmalade. More suggestions, anyone?