6 easy recipes for Masaryk’s cookies! Simple but very tasty

The first Czechoslovak president is known to have eaten porridge, soft-boiled eggs and fish among his favorite dishes.

At Christmas, one type of candy was never missing from his table, it is now named after him.

Get inspiration from our recipes for Masaryk’s sweets!

With hazelnuts and walnuts, with vanilla and cocoa, and even with mead!

Real Masaryk candy

A simple Christmas pastry with just a few ingredients that will never disappoint.

Ingredients:

• 1 and 1/3 cup plain flour
• 1/3 cup powdered sugar
• 3/4 cup butter
• 3/4 cup whole hazelnuts
• 1 egg yolk
• vanilla essence
• powdered sugar for coating

Method:

1. Soak whole hazelnuts in water for at least an hour.
2. Beat the butter, egg yolk and icing sugar until smooth.
3. Add plain flour and vanilla essence.
4. Work into a dough by hand.
5. Add the dried flaked nuts to the dough.
6. Divide the dough into two parts and shape it into a roll.
7. Wrap in cling film and put in the fridge overnight.
8. Preheat the oven to 170°C.
9. Cut each roll with a sharp knife into slices about 1 cm thick.
10. Put the Masaryk cookies on a baking sheet lined with baking paper.
11. Bake for approximately 10 minutes until the cookies are lightly golden.
12. Then roll the still warm cookies in powdered sugar.

Masaryk’s candy with cocoa, vanilla and mead

This recipe is made special not only by the cocoa, but also by the mead in which the nuts are dipped. This gives it not only an unusual taste but also an aroma.

Ingredients:

• 2 cups plain flour
• 1 and 1/2 cups walnuts
• 2 cups of mead
• 1 cup of butter
• 1/2 cup sugar
• 1 egg yolk
• 1 tbsp unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• powdered sugar for sprinkling

Method:

1. Soak walnuts in mead overnight.
2. The next day, roughly chop the nuts.
3. Mix the butter, icing sugar and egg yolk in a bowl.
4. Then divide the mixture in half.
5. In one half, put a cup of flour, cocoa and three-quarters of a cup of walnuts.
6. Knead it into a dough, shape it into a roll and put it wrapped in cling film in the fridge overnight.
7. Add the second cup of flour, vanilla extract, the remaining amount of walnuts to the other half of the mixture and repeat the process.
8. The next day, preheat the oven to 180°C.
9. Take the dough out of the fridge and cut it into slices about one centimeter thick.
10. Place the candy on baking sheets lined with baking paper.
11. Bake for approximately 10 minutes and sprinkle the still warm pastry with powdered sugar.

Masaryk’s Christmas cookies

This Christmas pastry tastes great with tea, cocoa, and coffee.

Ingredients:

• 1 and 1/2 cups whole hazelnuts
• 2 and 1/2 cups flour
• 3/4 cup butter
• 1/2 cup sugar
• 1 egg yolk
• 1 Tbsp cocoa

Method:

1. Soak the hazelnuts in cold water for 2 hours and then roughly chop them.
2. Add the other ingredients to the bowl with the nuts and make a dough.
3. Shape the dough into a roll, wrap it in cling film and put it in the fridge for at least three hours.
4. Then, using a sharp knife, cut the dough into slices approximately one centimeter wide.
5. Place these slices on a baking sheet lined with baking paper.
6. Preheat the oven to 180°C and bake for 7-9 minutes.
7. If you like, you can dust the cookies with powdered sugar after removing them.

President Masaryk’s favorite candy

You can possibly reduce or increase the strength of the slices by a little, it depends on your preferences.

Ingredients:

• 180 g of walnuts
• 300 g plain flour
• 200 g of butter
• 100 g of granulated sugar
• 1 tbsp unsweetened cocoa powder
• powdered sugar for coating

Method:

1. Soak the walnuts in cold water for 2 hours.
2. Then dry them and chop them coarsely.
3. Place the flour, melted butter, sugar, cocoa and nuts in a bowl.
4. Work into a dough that you will shape into a roll.
5. Wrap the roller in plastic film and put it in the fridge to harden for about an hour.
6. After removing, cut the dough into slices approximately one centimeter thick.
7. Place the candy on a baking sheet lined with baking paper.
8. Bake in an oven preheated to 180°C for approximately 10 minutes, in the middle of the slices.
9. After removing the still warm Christmas pastry, roll it in icing sugar.

Masaryk’s Christmas pastry

If you like a more intense cocoa taste, you can double the amount of cocoa powder.

Ingredients:

• 300 g plain flour
• 100 g of sugar
• 180 g of walnuts
• 200 g of butter
• 1 egg yolk
• 1 tbsp Dutch cocoa
• a mixture of icing sugar and vanilla sugar for coating

Method:

1. Soak the walnuts in cold water for 2 hours.
2. Then chop them roughly.
3. Add all the other ingredients to the nuts, i.e. flour, sugar, butter, cocoa and egg yolk.
4. Knead into a dough, which you then shape into a roll.
5. Wrap the roll in cling film and put it in the fridge for a few hours.
6. After removing from the fridge, cut the dough into approximately centimeter slices.
7. Place the slices on a baking sheet lined with baking paper.
8. Bake in an oven preheated to 180°C for about 8-10 minutes.
9. After baking, roll the Masaryk cookies in the prepared sugar mixture.

Masaryk cookies with hazelnuts

Hazelnuts are a traditional ingredient from which this type of Christmas pastry is prepared. However, they can also be replaced with walnuts.

Ingredients:

• 300 g plain flour
• 170 g of whole hazelnuts
• 200 g of butter
• 100 g of powdered sugar
• 1 egg yolk
• 1 tbsp unsweetened cocoa powder
• a mixture of icing sugar and vanilla sugar for coating

Method:

1. Soak the hazelnuts in cold water for 2 hours.
2. Mix flour, sugar, butter, egg yolk and cocoa and work into a dough by hand.
3. Add dry hazelnuts.
4. Shape the dough into a roll and wrap it in cling film and put it in the fridge overnight.
5. The next day, use a knife to cut the roll into slices approximately one centimeter thick.
6. Place these slices on a baking sheet lined with baking paper.
7. Preheat the oven to 180°C and bake for approximately 10 minutes.
8. Then roll the still warm Masaryk cookies in a mixture of powdered and vanilla sugar.

Some practical information at the end

Of course, Masaryk’s sugar candies are associated with the first Czechoslovak president, Tomáš Garrigue Masaryk, who allegedly did not allow it. This Christmas pastry is very simple and always has its characteristic shape, which is created by cutting rolls of dough into slices approximately one centimeter thick. As for the diameter of these slices, approximately 3-4 centimeters are recommended. Sometimes you can read that the appearance of this candy resembles coat buttons.

Masaryk’s pastries can be prepared in several variants, with cocoa, vanilla, special rum or mead, in which nuts are dipped. Even if you don’t use alcohol, remember to soak the nuts in water to make them softer. As for the type of nuts, you can use both hazelnuts and walnuts.