These little pastries are sold in pretty much every bakery in Germany. They are a favourite for breakfast or with coffee or tea in the aft...

The ‘special’ ingredient in this recipe is not sand but corn flour, giving this cake its specific ‘sandy’ texture. To be honest (and as ca...

New year, new recipes. Having been a bit slack over Christmas and the New Year – enjoying cakes and biscuits baked mostly by my parents ...

And here it is: my final German Christmas biscuit recipe for the year (I'll be back in January and I promse there won't be any new-...

I have eaten these macaroons every year around Christmas time for more than three decades. This is my mother’s favourite recipe and, altho...

I inherited the recipe for these crunchy and buttery biscuits from my lovely grandmother, Mimmi. Every year when I was a child and when sh...

Here is another classic and traditional recipe. Of course, there are a multitude of different types of Lebkuchen and this is just one varie...

Vanillekipferl are another classic Christmas biscuit recipe. The recipe is simple, but they taste fantastic. Buttery, crumbly, and melt-in...

Researching and translating my recipes for this blog I keep coming across some interesting facts. For example, I found that German bakers ...

Cinnamon stars are a very traditional kind of Christmas biscuit. Although I am not conservative about many things I have always preferred t...