November 3, 2025

Cookie baking event 2025

Happy holidays with NOVUM's homemade treats

Happy holidays with NOVUM’s home-baked treats!

Happy holidays with NOVUM’s home-baked treats 🧑‍🎄🎄
The year is drawing to a close and the Christmas season is just around the corner. While our NOVUM Storage Guard continues to reliably hold the fort, we enjoyed a day of baking, stirring and decorating together.

We have lovingly prepared homemade Christmas cookies to delight our customers and partners with sweet greetings. The parcels will be on their way in the next few days — take a look at the colorful impressions from the NOVUM Christmas Kitchen and share the anticipation of the holidays with us.

We would like to thank everyone for the great cooperation this year and wish you a happy festive season and a successful start to the new year!

VANILLEKIPFERL

Precisely hand-curved and dusted with a delicate layer of vanilla, they are perfect for winter indulgence or as a reliably sweet addition to any biscuit plate. The only downside: their shelf life decreases dramatically as soon as someone says, ‘Can I have one?’

For our Vanillekipferl:

Mix the flour, butter, ground almonds, icing sugar and vanilla sugar in a bowl and quickly knead everything into a smooth dough.
Flatten the dough, cover it and chill it for about 1 hour.
Preheat the oven to 180 degrees (fan oven 160 degrees) and line a baking tray with baking paper.
Shape the dough into pencil-thick rolls in portions.
Cut these into 4–5 cm long pieces and shape them into crescents..
Place the crescents on the baking tray.
Bake for 10–11 minutes.
Meanwhile, mix the icing sugar and vanilla sugar.
Sprinkle the Kipferl with the sweetened vanilla sugar mixture immediately after baking, while they are still warm, and leave them to cool completely.

THE RESULT

Some 40 delicate, vanilla-flavoured crescent-shaped biscuits that melt in your mouth and make any biscuit plate a highlight in no time at all.

THE DOUGH:

280 g wheat flour

210 g soft butter

100 g ground almonds

70 g icing sugar

2 packets vanilla sugar

FOR SPRINKLING:

50 g icing sugar

1 packet vanilla sugar

BUTTER BISCUITS

Butter biscuits are always a hit and are very easy to make. Our delicate golden biscuits are versatile and perfect for snacking or as a little treat. Lightly buttered, slightly sweet and optionally decorated with icing, that's all you need for a delicious afternoon.

For our butter cookies:

Mix cold butter, flour, sugar, vanilla sugar and the egg in a bowl and quickly knead everything into a smooth dough.
Wrap the dough in foil and chill in the refrigerator for about 30 minutes.
Preheat the oven to 180 degrees (top/bottom heat; 160 degrees for fan ovens) and line a baking tray with baking paper.
Roll out the dough on a floured work surface to a thickness of about 5 mm.
Cut out biscuits with cookie cutters and place them directly on the baking tray.
Bake the biscuits in the preheated oven for about 7–10 minutes until they are lightly golden brown.

THE REFINEMENT:

For the glaze, mix icing sugar with lemon juice and spread it onto the cooled biscuits with a spoon. Decorate them as desired with sugar decorations.
Allow the glaze to set and enjoy your biscuits.

THE RESULT:

Delicate, buttery shortbread biscuits with a tender texture and optional glazed finish, approximately 30 to 40 pieces depending on the size of the cookie cutter.

THE DOUGH:

250 g butter

250 g flour

100 g sugar

1 packet vanilla sugar

1 egg

THE ICING:

100 g icing sugar

A little lemon juice (as needed)

Optional: sugar decorations for garnishing

OATMEAL COOKIES

Oatmeal cookies are simple, delicious and bring Christmas cheer to your plate. Our delicate oatmeal cookies have a crunchy bite, are studded with delicious chocolate chips and are perfect as a little snack or for sharing.

For our oatmeal cookies:

Mix the softened butter, sugar, honey, vanilla sugar, salt and egg in a bowl and stir until creamy.
Add the flour, oatmeal, candied orange peel and chopped sour cherries and knead everything into a malleable dough.
Form small balls from the dough and place them on a baking tray lined with baking paper, leaving a little space between them.
Flatten the balls slightly.
Bake the biscuits in a preheated oven at 180 degrees top/bottom heat (160 degrees fan oven) for about 12–15 minutes until they are lightly golden brown.
Leave the biscuits to cool on a wire rack.

THE RESULT

Chunky oatmeal cookies with melted chocolate chips, about 30–35 cookies, depending on size.

THE DOUGH:

250 g softened butter

200 g sugar

2 packets vanilla sugar

1 teaspoon salt

1 egg

100 g wheat flour

150 g oat flakes

100 g chocolate chips

CHOCOLATE AND NUT COOKIES

Hazelnut chocolate cookies are quick to make and taste simply delicious. Buttery dough meets crunchy hazelnuts and a rich chocolate filling, a treat for the eyes and the taste buds.

For our chocolate and nut cookies:

Beat the softened butter with sugar until creamy
Add the egg and mix well
Add flour, yeast, salt, and chopped hazelnuts and knead everything into a smooth dough
Cut out round cookies and place them on a baking tray lined with parchment paper
Melt the chocolate and place it in the center of each cookie
Cover with another cookie and press the edges together gently
Bake in a preheated oven at 180 °C for about 15–20 minutes until lightly golden
Let the cookies cool on a wire rack and enjoy