Stollen was this week's Christmas baking experiment, and I was extremely pleased with the result. I got the recipe from the Usborne Book of Christmas Baking (a wonderful book, not just for children with lots of accessible recipes, many of which I want to try!). I cheated a little bit and used my bread machine to mix and knead the dough, but I did make my own almond paste (surprisingly easy, just egg, ground almonds and sugar). It smelt absolutely wonderful and tasted pretty good too.
I also had an Advent Tea for some of my friends last week, and here are the biscuits and cakes that I baked. At the back, Swedish gingerbread (recipe to follow after Christmas), on the right, Christmas rock cakes and vegan cranberry oat biscuits, and Christmas shaped shortbread; I might post recipes for some of these if anyone is interested! We also had chocolate coins in belated celebration of St. Nicholas day, since my father is called Nicholas!
Classic German Baking with Rum
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