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Weinachtsgeback (Christmas biscuits) – Ausstecherle

Large butterfly biscuit with 4 smaller heart shaped biscuit, decorated with sprinkles and on a grey backgroundWhen we were children, we helped my mother bake Ausstecherle every year in December.  Ausstecherle were so much fun to make (they still are!) as you could cut out any shape you wanted and then decorate them any way you wanted.  As you can imagine, some of these Christmas biscuits baked with a ridiculous amount of sprinkles on them – but we were so proud!

This is a family recipe so please give credit where credit is due:


  • 250 gr unsalted butter
  • 250 gr sugar
  • 2 eggs
  • 250 gr plain flour
  • 250 gr self-raising flour
  • milk
  • sprinkles (hundreds and thousands)


Turn the oven on to 180 C / 350 F.  Grease a baking tray.

With an electric mixer, beat the butter and sugar together until creamy.

Add the eggs and beat until well mixed.

Mix in the flours to make a soft dough.  I usually start with a wooden spoon and then finish combining the ingredients with my hands.

Cover your work surface with a sprinkling of flour.  Roll the dough out – you can play with the thickness.  Thicker for softer biscuits or thinner for crunchy.  Just test a couple first to work out what thickness you prefer.

Cut out each biscuit with cookie cutters.  Place on the baking tray and paint the top of the biscuits with milk.  Sprinkle with as many or as little sprinkles as you like.

Bake in the preheated oven for about 10 minutes.  Cool the Ausstecherle on a cooling rack and store in an airtight container.

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