Bekka’s Baked Goods: Spitzbuben

Not your keys, not your kuchen, but these little Christmas cookies are 100 % yours. – We’re Stacking Heritage, One Carb at a Time.

While the fiat world is busy choking on shrinkflation “cookies” pumped full of corn syrup and seed oils, we’re quietly stacking centuries of German baking sovereignty: Spitzbuben.

Tiny, razor-thin shortbread sandwiches with a glowing jam cut-out that looks like someone punched a hole straight through the matrix. Bite-size, butter-loaded, dusted in sugar snow. These are the original hard-money Christmas cookies: scarce (you control the supply), delicious, and impossible to inflate. One batch = one block reward that actually tastes good.

Approx. 24 large cookies or 45 perfect little rebels (double the batch and run your own cookie node)

Total hands-on: 60 min + 60 min chill + 10–12 min bake

Oven: 180 °C / 356 °F (preheat after the dough is cold)

No Special Gear? No Problem – Pleb Tools Only

Big round cutter → glass
Lid → shot glass, bottle cap, or whatever fits (clean it, maxi)
Rolling pin + parchment = your full node

Ingredients – The Immutable Dough

250 g flour
1 tsp (5 g) baking powder
100 g powdered sugar
8 g vanilla sugar (1 packet Dr. Oetker or DIY)
Pinch of salt
Zest of 1 lemon (or 5 drops lemon flavor)
1 egg white
125 g soft butter (grass-fed if you’re stacking real)

Filling & Finish

125 g raspberry or red currant jam – the redder the jam, the more it looks like those juicy Bitcoin price dips that let real maxis stack sats even harder.
Topping: powdered sugar

Directions

Throw flour + baking powder in a bowl. Add powdered sugar, vanilla sugar, salt, lemon zest, egg white. Mix.
Drop in the butter last and knead by hand, real proof-of-work. Wrap in cling film and chill for about 60 minutes in the fridge or overnight. (might have to let the dough sit on the counter for a few minutes if the dough is too hard... like yer paw)
Roll to 2 mm on a floured surface – thin like a satoshi.
Cut equal numbers of full bottoms + window tops. Re-roll scraps until the block is mined.
Bake middle rack 10–12 min – pull when edges go golden like a fresh block reward. Cool completely (patience = difficulty adjustment).
Warm the jam ever so slightly so it flows like liquid sats. Spread on bottoms, crown with lids.
Dust heavily with powdered sugar. Done. You just minted edible scarcity.

Storage & HODL Spec

Airtight tin → 3–4 weeks, flavor only gets stronger (these age like fine wine and fine sats). Ship tins to your Nostr frens.

Stack these once and you’ll never touch corporate holiday cookies again. Spitzbuben are proof that heritage + butter + jam beats PepsiCo cookies every single block.

Now go roll some dough and buidl some Christmas cheer.
#StackingHeritage #SAHMstr #Bakestr