Once again, it's this time of the year. The leaves on the trees are starting to turn colourful, and the shops are already stocking up on stollen and other christmas sweets.
Which means that I have spent some time this weekend in my kitchen, making Pfefferkuchen. More precisely, I have been making Pfefferkuchen dough, as I do every year on the first weekend of October. This way, the dough can rest four weeks until the first weekend of November, to be baked together with the Stollen. Both will have to rest another four weeks before they are mature, which will be on the first weekend of December then. Right in time for the proper start of the cookie season.
And as every year, I have made a few changes to the recipe - if they also were improvements, we'll all see in eight weeks. I doubled the amount of butter, added more anisseed and less potash and salt of hartshorn. And I forgot to add the zante currants, but that's not a real change to the recipe, just a little sloppiness on my side. And despite making them for so many years by now, I am still excited how they will turn out this particular year.
In perfect keeping with the season, the weather has turned muddy and drizzly and cold. I am sure that somewhere I have still some of the spice-infused rum for my mulled wine... One of the very few advantages of this weather in this time of the year.