Winter & Christmas

Here you will find Christmas baking supplies for everything that comes out of your kitchen during Advent: Christmas biscuits, Springerle, gingerbread, chocolates and festive desserts. More than 550 products, from cookie cutters and Springerle moulds to chocolate moulds and sprinkles, are in stock in our own warehouse. Order by 4 pm and your parcel is dispatched the same day by A-Post.

What you will find for Christmas baking

• Cookie cutters for Christmas biscuits: cinnamon star cutters in 5 cm (professional model) and 4 cm, a fluted 4 cm Spitzbuben cutter set, stars in several sizes, snowflake sets, a 13.5 cm gingerbread man and plunger cutters that push the biscuit out cleanly. See the full range under Christmas cookie cutters.
• Springerle moulds: Christmas bells, snowflake, angels, children sledging or a nativity scene at Ø 98 mm, for aniseed biscuits with a crisp relief.
• Chocolate moulds: bar moulds with a Christmas tree, Christmas village or Advent calendar design, a star chocolate mould for 15 pieces and star chocolate shells in dark, milk and white, 48 of each. St Nicholas figures and more are in our Christmas chocolate moulds.
• Decorations: Super Streusel mixes such as AlleJahreWieder, TannenTänzchen, Schneesturm or RentierRummel, gold and silver glitter dust, XL crunchy pearls in gold, copper or burgundy, chocolate transfers with stars and baubles, marzipan fir trees and festive sugar decorations.
• For desserts and bakes: gingerbread baking mix, tuile (Hüppen) mix, a snowflake tuile silicone mould and the Silikomart midi bûche mould for individual Yule logs.

Tips from our kitchen for biscuits and Springerle

Neat cinnamon stars: dip the cutter in water every now and then. The meringue icing will not stick and the points stay sharp.

Spitzbuben without breakage: roll the shortcrust between two sheets of baking paper and chill it before cutting. Cold dough keeps its fluted edge and lifts off cleanly.

Springerle with a proper foot: dust the mould lightly with flour or starch before each press and tap off the excess. Leave the pressed biscuits to dry overnight somewhere cool before baking, so the relief stays crisp and the typical foot forms.

A shine for gingerbread: brush it with dissolved gum arabic straight out of the oven for a lovely satin sheen.

Plan ahead: many biscuits, such as Mailänderli or Spitzbuben, actually improve after a few days in the tin. Bake in early December and you will have the best biscuits for the holidays.

Frequently asked questions

How should I store Christmas biscuits?

Keep each type in its own airtight tin somewhere cool. Never store soft biscuits such as gingerbread with crisp ones, or the crisp ones will go soft. You will find suitable Christmas biscuit tins in our shop.

Which cutter is best for cinnamon stars?

A sturdy star cutter with well-defined points, such as our 5 cm professional cutter. Our cinnamon star biscuits recipe shows you how to get the dough and icing right. For Linzer biscuits, try the classic Spitzbuben recipe.

Can I bake Christmas biscuits in a class?

Yes. In the Christmas cookie course in Adliswil you bake with expert guidance. Current dates are shown in the course list.