These St. Martin's geese made from quark oil dough are available every year at St. Martin's Festival. The dough is very easy to mix and with a suitable cutter, the little geese turn out particularly well. In the Hessenpark open-air museum, I make young and old happy, when the small pastries come fresh out of the oven of the historic stove.
500 grams of low-fat quark
250 grams of raw cane sugar
125 millilitres of milk
150 millilitres of oil
3 eggs
Pinch of salt
1 kilogram of strong wheat flour
2 packets of cream of tartar baking powder
5 teaspoons of potato flour
1 egg, for brushing
Raisins
Cinnamon & Sugar
1. First, gradually mix the low-fat quark, raw cane sugar and milk in a bowl using a long-handled spoon.
2. Now stir in the oil little by little.
3. Add the eggs and mix well.
4. Mix the flour well with the baking powder, salt and potato starch and fold into the wet ingredients.
5. Knead into a ball of dough on a lightly floured surface and divide into four portions.
6. Roll out the quarter of the dough about 5 millimetres thick with a rolling pin on a floured surface.
7. Cut out the Martin geese close together with the cookie cutter.
8. Place the goslings on a floured baking sheet.
9. Beat a whole egg with a fork and brush the Martins geese with a brush.
10. Press in a raisin for an eye and gently sprinkle on the wings using a cinnamon & sugar teaspoon.
11. Bake in the preheated oven at 200 °C on the middle rail for 20 minutes until golden.
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