This is why I love you live in Switzerland. You make all those Swiss delicacies I grew up with accessable again in my current way of living. If I don’t bake these cookies this time of the year, my mom will. Thank you!!
My sisters and I called those Haselnuss-Stängeli “hondenbrokken” (Dutch, litteraly translated it means dog cookies). We all loved them!
Ginger Biscuits (or snaps) are one of my favorites this time of year. I've noticed they also seem quite popular around the internet lately - a trend I am sure I did not begin!
What I've learned over the years is how one act of generosity spawns a new kind of relationship - it's like the act invites others to become friendlier. For me, that's all I could ever hope for...
A generous, sweet post Jack. My tradition of Christmas giving sees me with buckets of mangoes being turned into chutney. You can never have too much chutney or Nick Cave for that matter.
I'm going to give some of these recipes a test run in my UK kitchen. It'll add a bit of Swiss magic to the seasonal preparations. Thank you for these suggestions, Jack!
Normally, that intense flavor of unprocessed rapeseed oil becomes subdued during baking - especially sugary and floury things - and turns somewhat ‘buttery’… Alternatively, substitute extra virgin olive oil…
Generally, processing rapeseed oil involves a lot of heat and chemicals - it is intended to do away with the strong aromas and create more stability in shelf life…it’s also not terribly healthy. Unprocessed rapeseed oil is almost golden in color - much richer colors than processed variations. They are also much more fragrant…and healthier!
Hazelnut shortbread has been too long from my plate and this is a timely reminder! Thank you
This is why I love you live in Switzerland. You make all those Swiss delicacies I grew up with accessable again in my current way of living. If I don’t bake these cookies this time of the year, my mom will. Thank you!!
My sisters and I called those Haselnuss-Stängeli “hondenbrokken” (Dutch, litteraly translated it means dog cookies). We all loved them!
What a lovely comment, Elianne - thank you!
The Dutch name gave me a good chuckle, but I can also see the reasoning behind that name. Thanks for sharing that nugget.
All of these look and sound so enticing, Jack. But the ginger ones are really calling me. One of my favorite holiday cookies!
Thanks, Domenica...
Ginger Biscuits (or snaps) are one of my favorites this time of year. I've noticed they also seem quite popular around the internet lately - a trend I am sure I did not begin!
ha IT WAS YOU
Ha ha…thanks, but highly doubtful!
Another generous and thoughtful post from you, Jack. Thank you. I hope you find equal generosity from those around you.
Thanks, Roselle...
What I've learned over the years is how one act of generosity spawns a new kind of relationship - it's like the act invites others to become friendlier. For me, that's all I could ever hope for...
I wish I was your neighbor!
A generous, sweet post Jack. My tradition of Christmas giving sees me with buckets of mangoes being turned into chutney. You can never have too much chutney or Nick Cave for that matter.
Chutney and Nick Cave - may your supplies be abundant!
Ah, where to begin - I'm all about the biscuits this year, and giving them away is a great reason not to over-indulge!
I agree 100%
I'm going to give some of these recipes a test run in my UK kitchen. It'll add a bit of Swiss magic to the seasonal preparations. Thank you for these suggestions, Jack!
Oh fabulous, Yasmin. I hope they all turn out well for you. Are you planning to share any with your neighbors?
As always, thanks for reading and supporting my work!
I think once I’ve shared with my family there’ll be none left for my neighbours, 😀
i wish i was your neighbor!
Thanks, Rad...
I hope you give them a try - they are all uncomplicated to make.
Awesome!
They all sound delicious. My problem with rapeseed oil is I can’t find one which isn’t too intense in its taste. Any tips?
Normally, that intense flavor of unprocessed rapeseed oil becomes subdued during baking - especially sugary and floury things - and turns somewhat ‘buttery’… Alternatively, substitute extra virgin olive oil…
Okay, thank you. Maybe the ones I tried weren’t unprocessed? 🤔
Generally, processing rapeseed oil involves a lot of heat and chemicals - it is intended to do away with the strong aromas and create more stability in shelf life…it’s also not terribly healthy. Unprocessed rapeseed oil is almost golden in color - much richer colors than processed variations. They are also much more fragrant…and healthier!
Yum! I am going to give these recipes a trial :)