Weihnachtsbackkurs

In the organizer's words:

Baking course in German
Christmas baking
The secret of good cookies? Butter!
with Lisa Shoemaker

Who isn't familiar with those beautifully decorated baked goods that make the rounds on Christmas paper plates every year, hard, bland and sweet, instead of melting in your mouth with a buttery, melt-in-the-mouth, nutty aroma? That's why we only bake the really tasty things - according to old recipes from my family with lots of butter and nuts, most of which go back to my grandfather Willi from Lorraine, a confectioner by trade. We don't decorate much, and especially not with industrial products that spoil the taste - just a little egg white, sugar and lemon juice - or vanilla or rum - powdered sugar and, of course, good chocolate.

We will talk about what to look out for when baking cookies and what mistakes you can make, and you will then bake 4-5 types of cookies in pairs from the cookie categories listed below: I will offer you different combinations, and at the end everyone can try them all: Different shortbread cookies, e.g.Gingerbread Men, Elisenlebkuchen, good butter cookies, Walnut Busserl. The gingerbread is crunchy, the gingerbread soft, the cookies buttery and the biscuits covered in meringue.

Lisa Shoemaker

Born a German-American in upstate New York, Lisa grew up between bread dumplings and hamburgers and now lives in Berlin, where she cooks and bakes with children, teenagers and adults. She also writes and translates cookbooks. Her own works: Let's Cook (for young people) and Cooking English and Cooking American from the series Dishes and their History. She has translated Cynthia Barcomi's books, among others.

Lisa Shoemaker won 2nd place in the ideas competition organized by the state of Berlin as part of its Zero Waste Strategy 2021. The sustainable use of food and energy is very important to Lisa and she enthusiastically passes on her experimentally acquired knowledge in all her cooking courses. And, of course, she cooks with organic food, using seasonal and regional produce wherever possible.