Finnish spiced biscuits, boozy macadamia and brown butter cake, orange and ginger amaretti: 6 seasonal recipes from OFM’s favourite baker
I’ve always been massively into Christmas. When I was growing up, it was one big feast, with breakfast rolling into a huge lunch and then glorious leftovers on Boxing Day. Brandy butter was my favourite treat – I remember eating it cold from the fridge – but I loved Christmas pudding, too. My mum would start making it in January and it was a lovely thing to be part of: we all took turns stirring and putting the money in.
At Bread Ahead, where I’m head baker, the festive season kicks off on 1 December: the music goes on, the elf hats come out and away we go. My wife Louise and I do the Christmas Day shift – we don’t have a massive family and it gives all the other bakers a chance to take the day off. Once things calm down on the 27th or 28th, Louise and I go home and have our proper Christmas.
Continue reading...