Engadine Walnut Bars
These rich and chewy caramel-filled bars are based on the Swiss nut cake Engadiner Nusstorte. Haven’t tried it? Now’s your chance—you can thank us later.
These rich and chewy caramel-filled bars are based on the Swiss nut cake Engadiner Nusstorte. Haven’t tried it? Now’s your chance—you can thank us later.
Sweet chocolate chips and crunchy toffee bits give these buttery cookies a festive touch.
The crispy crumbly texture and richness of Parmesan in these savoury biscotti make them ideal for nibbling while sipping beer.
These German honey gingerbread cookies are like Christmas cake: They need time to develop flavour. Store in a cookie tin or wrapped in foil in a cool place for at least 3 weeks or for up to 3 months.
Variations of these flavourful little fritters, called Phulourie, are found all over the Caribbean. They are quick to whip up and best eaten hot and fresh. Serve with Mango Sauce.
Brown sugar cookies are elevated with crushed hard candies that add a wow factor. Try our Stained Glass Cutout Cookies—they're just as pretty and delicious.
The white chocolate ganache that glazes this classic loaf is a nice departure from the more traditional icing sugar glaze usually found on tea loaves. Our technique of layering the frozen blueberries keeps them from dyeing the batter purple, making each slice a delicious contrast of moist cake and juicy berries.
Cornmeal gives these light, lemony cookies a pleasant crunch. Lemon and raspberry are a classic combination, but you can use any seedless jam you like.
This is the ultimate in comfort food, combining two all-time homegrown favourites: cinnamon buns and bubbly, sweet apple cobbler. Sprinkling a cinnamon filling into rolled buttermilk biscuits offers a quick alternative to a yeast-risen cinnamon bun.
