Christmas cookies made of Pregarten: Sonja Zeiml shares her favorite recipe

Christmas cookies made of Pregarten: Sonja Zeiml shares her favorite recipe

In the tranquil city of Pregarten, traditionally festive time has started, and seminar farmer Sonja Zeiml shares her passion for baking baking with the world. For many people in the region, the scents of cinnamon and vanilla are not only a sign of the pre -Christmas season, but also part of festive memories. Zeiml, which gives valuable insights into domestic agriculture and healthy eating through her workshops and courses, talks about the importance of homemade cookies and the connection to regional ingredients in the interview.

"The bake bake arouses childhood memories," says Zeiml with shining eyes. "As a child, it was a very special experience for us to stand with our mother in the kitchen. Now it is just as nice for me as a mother to continue this tradition with my child and to enjoy the time until Christmas Eve." This shows how baking is not only a recipe, but also embodies feelings and family traditions.

regionality and tradition in bake baking

The emphasis on regional ingredients is of the utmost importance for Zeiml. "It is very important to me to know where the food comes from," she explains and underlines her approach to raising awareness of sustainable and healthy eating. This is not only a personal preference, but also a philosophy that she conveys in her workshops.

The biscuit season for Zeiml begins baking gingerbread in November to wait for the optimal ripening period. "Gingerbread must be a little so that they are not too hard and really edible," she says with a smile. At the same time, it also leaves space for creativity, because while traditional cookies such as vanilla biscuits are among their favorites, she also loves trying out new recipes and tastes. "The mixture makes it," she adds, while pointing to her colorful biscuit.

Share of knowledge and experiences is important to her. "Life is an ongoing learning process, even when cooking and baking," she emphasizes. The dialogue is promoted in their workshops, whereby not only the participants learn, but also gains new perspectives themselves.

Apart from baking, Zeiml considers the valuable time with the family as an essential part of the Christmas season. "It is about forgetting everyday stress and being grateful," she says, while she tells of beautiful traditions such as the sausage Sunday or setting up a hay of hay for the Christ Child.

For everyone who wants to have homemade Christmas delicacies, Zeim brought one of her favorite recipes for honeydeway. Here is the recipe:

ingredients:

• 500 grams of rye flour
• 100 grams of sugar
• Two tablespoons of gingerbread spice
• a teaspoon of soda
• 50 grams of butter
• 200 to 250 grams of honey (depending on taste)
• Two eggs
• Two tablespoons of water
• jam of your choice
• for the glaze: some icing sugar, lemon juice and a shot of punch

Preparation:

1. Mix the dry ingredients (flour, sugar, soda, spices) and crumble the butter underneath.
2. stir honey and eggs with a little water. If the honey is too tough, it can be easily heated.
3. Form a deepening in the flour and slowly add the honey mixture so that a medium -proof dough is created. If necessary, readjust with water or flour and let it rest in a cool place overnight.
4. the next day, roll out a rectangle from two thirds of the dough and brush with jam.
5. also roll out the remaining dough and cut into fine strips to put a pattern on the sheet.
Bake at 180 degrees for about 20 minutes. In the meantime, prepare the sugar glaze (stirring icing sugar, lemon juice and whipped cream) and decorate the cooled gingerbread.

These delicious honey lift cakes will surely warm both your own heart and the hearts of the guests.

The inspiration that Sonja Zeiml and her passion for baking are also noticeable in the visiting families who enjoy the Christmas preparations and are prepared for the coming holidays.

For more information and insights into the culinary world of Sonja Zeiml, you can also get on www.meinbezirk.at look around.