Step into the warm kitchen of Torupgården, where the smell of baking drifts from a wood-fired stove. This workshop is about old-fashioned Danish Christmas baking, with a focus on the small spiced cakes that became a household tradition.
Participants learn how the custom developed. Christmas cakes were once mostly large, fine wheat loaves, because white flour was a luxury. The little Christmas biscuits became common later, when the cast-iron stove with its own small oven spread through most homes in the mid-1800s. You will also hear about a few special cakes that were boiled or baked over an open fire long ago, and get to taste one of the oldest recipes.
