September 3, 2014

I’m not all that thrilled that autumn started – especially since I feel that we had no real summer at all – but at least there are a lot of lovely dishes that come with this time a year. In the few minutes it stopped raining today I went for a walk with my mother. We got all muddy and wet – but got rewarded with a few black berries and perfectly ripe elderberries. For the recipe below you may use frozen elderberries as well – but it’s never as good as fresh ones. The cookies are the perfect balance between crunchy outside and soft inside. The berries give them a beautiful coloring and fruity taste.


  • 110g butter
  • 200g sugar
  • pinch salt
  • 2 eggs
  • half a lemon [juice]
  • 2 tablespoons milk
  • 240g flour
  • 0.5 packages baking powder
  • 1 cup elderberries 


_ melt butter on low heat

_ combine sugar, salt, eggs, lemon juice, milk and butter

_ whisk by hand until smooth

_ add flour and baking powder

_ once smooth add elderberries

_ let sit for 15 minutes

_ preheat oven to 180°C

_ place dough onto a baking sheet on a baking tray [about the size of a tablespoon]



_ bake for 15 minutes [check once in a while if they are getting too dark too early]

_ give it some time to cool down



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  1. wendy says:

    I just came across this article on the science behind making cookies and thought of you…


    Also, I love all of your recipes and most of all the pictures ;)

    • anita says:

      The one where you leave the dough for 24h looks the yummiest :) Maybe if I add the berries in the end (so they don’t get sour) it would work here as well!
      Too bad we miss each other for christmas! Enjoy the German cuisine – Sabines cooking is delicious!

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