Rhubarb jam with vanilla (one of our classics)

3 parts rhubarb (e.g., 1000 g), 1 part gelling sugar (3:1, e.g., 333 g), approx. half a teaspoon bourbon vanilla

Clean and prepare the fruit, add the bourbon vanilla and a little water, and cook for about 10 minutes. Add the jam sugar and cook according to the instructions.

Pour the hot jam into sterilized jars and seal them tightly. It tastes great not only on bread, rolls, or toast, but also makes a fantastic topping for cookies.

Sesame shortbread

For 25 cookies: 175 g flour, 74 g butter, 92 g sugar, 1/2 tsp baking powder, 1 egg, 22 g sesame seeds, approx. 14 g espresso

Beat the egg with the sugar and butter for a few minutes with a hand mixer until creamy. Add the flour and other dry ingredients and knead everything into a smooth dough. Chill the dough for approx. 30-60 minutes.

Preheat the oven to 180°C (350°F).

Dust the work surface with a little flour, roll out the dough to a thickness of approx. 5 mm, cut into strips of the desired size, and place on the baking sheet. Alternatively, roll out the dough directly on the baking sheet and cut into pieces with a rolling pin. After baking, break into appropriate pieces.

Bake in a preheated oven for approx. 18 minutes. Allow the cookies to cool, decorate further if desired (e.g., with chocolate), and enjoy!

Poppy seed rolls

For 20 cookies: 120 g flour, 75 g butter, 42 g sugar, 1 tbsp plant-based milk, 60 g poppy seed filling (homemade)

Mix the flour and sugar in a large bowl. Add the butter and plant-based milk. Knead everything into a smooth dough and chill for approx. 30-60 minutes.

Preheat the oven to 180°C (350°F).

Roll out the dough on floured baking paper to a thickness of approx. 3 mm, spread the poppy seed filling over the rolled-out dough and roll up the dough using the baking paper. Cut the roll into slices approx. 1 cm thick and place them on the baking tray.

Bake in a preheated oven for approx. 10-12 minutes. Allow the cookies to cool and enjoy!