Czech and Slovak Recipes: Traditional Christmas Cookies from Czechoslovakia | David ✏ Ault | Skillshare

Czech and Slovak Recipes: Traditional Christmas Cookies from Czechoslovakia

David ✏ Ault, The Writer Teacher

Czech and Slovak Recipes: Traditional Christmas Cookies from Czechoslovakia

David ✏ Ault, The Writer Teacher

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5 Lessons (12m)
    • 1. Introduction to the Traditional Christmas Cookies Recipes from Czechoslovakia

    • 2. A Look at Your Class Project

    • 3. Karamelové Šuhajdy (Chocolate Caramel Creams

    • 4. Vanilkové Rohlíčky (Vanilla Crescents)

    • 5. Final Thoughts

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About This Class


The Traditional Christmas Cookies from Czechoslovakia class is the first in the Czech and Slovak Recipes series available on Skillshare. 

In this particular class, I am going to show you how you can easily make two great Christmas cookie recipes.

Specifically, I will give you step-by-step instructions on how you can make:

- Karamelové Šuhajdy, which are Chocolate Caramel Creams from Slovakia

- Vanilkové Rohlíčky, which are Vanilla Crescents from the Czech Republic

So go ahead and enrol in my class and I look forward to seeing you on the inside

Meet Your Teacher

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David ✏ Ault

The Writer Teacher


A Little Bit More About Me

My name is David James Ault and I am a British ex-pat living in Slovakia, in the heart of Europe, with my wonderful Slovak wife, our three children and our Ragdoll, Blue.

Having graduated with a BSc (Hons) Degree in European Business, the first part of my career was spent in marketing, especially in the tourism industry, and during that time, I completed my Postgraduate Diploma in Marketing, at the CIM.

In 2001, I moved from the UK to Slovakia, where I set up a tourism portal about Slovakia and wrote travel related articles and books. I also began writing my first novel.

During the last two decades, I have written non-fiction books in a variety of niches and set up a number of successful websites to promote my various inter... See full profile

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1. Introduction to the Traditional Christmas Cookies Recipes from Czechoslovakia : Hello there. My name is David James Salt, and I would like to welcome you to this skill share class, which will show you how to make two different types of traditional Christmas cookies from the Czech Republic and Slovakia. This recipe class is actually the first in the Czech and Slovak recipe. Siri's available on skill share, and in this particular class, I am going to show you how you can easily make too great Christmas cookie recipes. Specifically, I will give you step by step instructions on how you can make caramel over to Heidi, which are chocolate caramel creams from Slovakia and Daniel Kobe role each, which are the Neela crescents from the Czech Republic. So go ahead and enroll in my class, and I look forward to seeing you on the inside. 2. A Look at Your Class Project: Hello. In this short video, I'm going to talk about your class project for this course. Quite simply, Once you have watched each of the recipes, I would love for you to have a go at making one or both of the recipes yourself, then like you to take a photo of the cookies you have made. Post the photo to the Project Gallery. Both recipes are easy and fun to make, and, of course, you don't have to wait until Christmas to make them. So good luck with your project, and I look forward to seeing a photo of your Christmas cookies soon. 3. Karamelové Šuhajdy (Chocolate Caramel Creams: Okay, so welcome to this Christmas cookie recipe for Caramelo of a shoe Heidi, which are a type of chocolate caramel cream. And they're especially popular Christmas time in Slovakia. And as you can see for this recipe, you are going to need to buy some mini cupcake liners, which we need to arrange on a large surface area. Like so months, we have laid out all of the mini cupcake liners. We can begin making the caramel of a shoe. Heidi. We actually begin by placing a can of South Co in a pan of water and boil it for two hours . Salako is a brand off caramel flavored sweetened condensed milk, which could be found in the Czech Republic and Slovakia. Once the can of Sal Co. Has called down. We begin by mixing it with the stick of butter in a pot and then, using a hand mixer, we continue to mix the south cohen the butter until we have made a wonderfully thick and creamy caramel source. Next, we need to take a bar of cooking chocolate, break it up into pieces and place it in a pot over another pot of boiling water. - We then at the Serra, which is hardened fat and melt the chocolate, in fact, together by steaming it in the pot. Once we have made our chocolate source, we need to pour it into the mini cupcake Linus as the base layer of our chocolate caramel creams. Then, once we have added the chocolate base layer toe all of the mini cupcake liners, we need to add the feeling, which consists of a spoonful of the cream we made from the Sale Co. On the butter, and this is then added on top of the chocolate base. Like so, the next stage is, of course, toe. Add a top layer off the chocolate source onto the Selkoe feeling, and then finally, we can add an almond to the top as a garnish. So there you go Caramelo, they show Heidi. I hope you enjoy them. W hoot 4. Vanilkové Rohlíčky (Vanilla Crescents): Hello and welcome to this Christmas cookie recipe for Samuel Cove, a port Covic key ORV Annual Kobe Orel Each key, as they say in the Czech Republic, Vanilla crescents to you and me. And we're going to begin by taking a large bowl and adding each of the ingredients, that is to say, a double stick of butter and two cups of all purpose flour. 2/3 of a cup of brown sugar, seven ounces of grated Armand's or warn ups and finally, two egg yolks. You then need to start slowly, mixing all of the ingredients together like so. And then after a while, you should begin slowly kneading the ingredients together. Continue with the needing until finally, you have formed a dough that does not stick, and you can add more flour if necessary. The next step is to wrap the dough into baking paper or plastic bag, patted down into a form and then leave it overnight in the fridge. The next day, take the dough from the fridge and roll it into a bull with the palm of your hands before placing it on a wooden board and rolling the dole with a rolling ping Once the dough has been rolled, you're then ready to begin cutting out the crescent shapes with a cutter. Make sure to cut out slender present shapes as they will definitely grow during the baking . You should then preheat the oven, setting the temperature to around about 165 degrees Celsius. Then pop the presents on a tray and put them in the oven, where they should bake for about 8 to 10 minutes. Finally, take the presents out of the oven and let them cool down for a bit before coating them in vanilla sugar. And there you go, my favorite Christmas cookies of all the Niller Crescent's I hope you enjoy them wku. 5. Final Thoughts: I would just like to take this opportunity to thank you for completing this recipe class. I hope you've enjoyed it, and if so, please take the time to leave a positive review as it really would mean a lot to me. I also hope that you will take the time to complete the class project and post it to the Project Gallery. Don't forget that this class is part of the Czech and Slovak recipes, Siri's. So be sure to check out the other recipes in the Siri's as well. I really like the community of skill share, and we'll certainly be adding many more recipe classes in the coming weeks and months. So it might be worth following me in order that you don't miss out when I release a brand new class. And if you have any questions about this class or any of my other classes, then please do not hesitate to get in touch. Just drop me a line near the contact form on my website Slovakia Heart of Europe. I really would love to hear from you