世联翻译公司完成“biber”制作专业领域英文翻译
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St. Gallen bibers

The “biber” gingerbread cookie is one of the best-loved Christmas biscuits in Eastern Switzerland. Our editors have come across a recipe that has proved a huge success for the region’s Nef bakery. 

Many bibers are decorated with a moulded image of some kind: bears are an especially popular motif. They are often served as a snack with coffee or tea. 

 

Ingredients: 

600g honey

300g sugar

 

20g cinnamon

4g cloves

2.5g nutmeg

1g aniseed (ground)

a little ginger

a little coriander

grated peel of half a lemon

6g baker’s ammonia 

2cl milk

 

2kg white flour 

 

Mix the honey and the sugar in a large pan over a low heat. Leave to cool. 

Mix all the spices, the lemon peel and the baker’s ammonia into a little milk. Add the ammonia last, and then pour the mixture into the sugar-and-honey liquid.

Mix in the flour and work the whole into a smooth and malleable dough. Put the dough into a sealable container, seal it and leave it in a cool place for at least 1-3 weeks (the longer you leave the dough, the better the bibers will be). 

Before making the bibers, knead the dough again until smooth and malleable. Roll the dough out until it is around 5 mm thick, and cut out different shapes from it: hearts, stars, angels etc.  Lay these on baking paper on an oven tray. 

 

Baking: Pre-heat the oven to 180-200°C and bake the bibers in the middle of the oven for 15-17 minutes. 

 

Happy baking – and Happy Christmas, too!

 

 

Photo caption:

A hand-carved wood biber mould dating from the 1940s or 1950s from the J. Nef Collection.