Of the moment are gingerbread houses but they aren't so good to eat, usually too dry - they do make a lovely decoration though. Proper gingerbread should be moist and more like a spiced bread than crunchy biscuit. Where I come from they look like the last photo and can be found in every baker's and patisserie at this time of the year. I have never tried to make one - maybe I will... one day.The taste is a bit like the Lebkuchen you can buy in supermarkets here in the UK. I may buy some for my colleagues next week to cheer up yet another after school meeting. 

un biscôme suisse de Fribourg

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