Marzipan, cherries and speculaas cookies in one delicious tart. I filled half with lemon curd and some with jam.
Soft, spicy gingerbread cookies with cinnamon icing and Dr Oetker Silver Pearls. Like the Midnight Chocolate Cake and Zimtsterne, these were loosely tied to the Winter solstice. The silver balls aren’t at all like I remembered them as a kid. I was expecting them to llok nice but taste like ball bearings. They were actually crunchy on the outside and soft inside.
All the festive taste of gingerbread, but without the gingerbread. These cheesecakes have a gingersnap crust and the usual blend (cinnamon, nutmeg, cloves) of gingerbread spices.
Just like the Eskimos have 300 words for snow, Germany must have close to that many types of different gingerbread (especially at Christmas). Domiosteine are traditional at Christmas and consist of chocolate coated squares with a soft gingerbread base (the Lebkuchen kind, not the hard, biscuit kind), jelly in the middle, then rum soaked marzipan on top. The marzipan has chunks of chopped walnuts in. This is a fairly time consuming recipe – the gingerbread needs to cool before the other layers are added and the chocolate needs to set before serving.
Spiced molasses cookies with chunks of candied peel. These are a cross between a cake and a biscuit – they’re soft, chewy and strongly flavoured with cinnamon.
Not just regular gingerbread men, these are gingerdead men with a drunken frosting and crystallized ginger ribs.
These aren’t gingerbread, and they’re not men – they’re a legion of undead peanut butter cookies.
Peanut butter filled graves with strawberry jam for zombie ‘blood’ and peanuts for zombie bones. Pair with gingerbread headstones for an awesome Halloween.