Ducat Biscuits

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Another old cookbook I have is a German one; my other great-grandmother was German.  Unfortunately, this isn’t her book, but it was sent to me by a German friend.  There are very few cookie recipes in it (most of them are meat!), but these are nice, if a little fiddly.  I was interested in them, because they call for coconut butter, which isn’t much used here except in vegan cooking.  Since this cookbook definitely isn’t vegan, I thought I’d give these a try to see what the difference was.  The name of the cookies is interesting, since a ducat was a gold coin.  I guessed they were named that because of the round shape and the golden-brown color; maybe the ingredients were expensive too?

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Ducat Biscuits

2 cups flour

1 tsp baking powder

1/3 cup sugar

1 packet vanilla sugar (can also be homemade; use 2/3 TBS)

1 egg

1 TBS milk or water

1 stick cold butter, cut up in small pieces

 

Filling

scant 1/2 cup coconut butter (homemade is cheaper!)

1/3 cup sugar

1 packet vanilla sugar (or 2/3 TBS homemade)

scant 1/4 cup cocoa powder

few drops rum flavoring/extract

1 egg

 

Icing

scant 1/2 cup confectioner’s sugar

2 TBS cocoa powder

1-2 TBS hot water

1 TBS melted butter

 

For the cookies, mix flour and baking powder together in a mixing bowl.  Make a well in the center and add sugars, egg, and milk.  When it is smooth, cut in the cold butter and knead until dough is smooth (can use a stand mixer).  Chill for 30 minutes to an hour, until dough isn’t sticky.  Preheat the oven to 450 degrees.  Roll dough out thinly and cut into small rounds.  Place on a greased baking sheet and bake at 375 degrees for about 10 minutes (watch them!).  Let cookies cool completely on racks.

For the filling, melt the coconut butter and let it cool to lukewarm.  Mix with the rest of the ingredients (egg last) and allow to cool until stiff.  Spread on cookies and sandwich together.  Leave to set.

For the icing, mix the cocoa and sugar together, then add the other ingredients, using enough water to give it a smooth consistency.  Ice half of the top of each cookie sandwich and leave to set.

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