Backstube - Winter

Backstube - Winter, the classic winter spice blend for gingerbread, stollen and biscuits

Backstube Winter brings the sweet scents of the Christmas season into your kitchen. We mix it in our manufactory in Klingenberg am Main. Cinnamon bark, cloves, star anise and cardamom give the warm, festive depth, joined by anise, allspice, mace, ginger, orange peel and orange blossoms. The result is a layered blend of twelve winter spices, made for gingerbread, speculoos and stollen.

How to use

Backstube Winter is a baking blend for everything festive. Season gingerbread, speculoos, stollen and biscuits with it, work it into yeast dough or red-wine cake, or refine plum butter, apple compote and winter sorbets. A pinch also brings festive warmth to baked apples and rice pudding.

Good to know: The aromas are intense. Start sparingly, about one teaspoon per 500 g of flour, and adjust to taste.

Gingerbread with Backstube Winter in 4 steps

1. Warm 250 g of honey with 100 g of sugar and 100 g of butter until combined, then let the mixture cool to lukewarm.
2. Knead it with 500 g of flour, one egg, a sachet of baking powder and two teaspoons of Backstube Winter into a smooth dough.
3. Shape the gingerbread, place it on a baking tray lined with baking paper and let it rest briefly.
4. Bake at 180 degrees for 12 to 15 minutes and brush with icing once cooled.

What's in it?

The tone is set by cinnamon bark, cloves, star anise and green cardamom. To these come anise, allspice, mace and ginger for the warmth, plus orange peel, orange blossoms, coriander and black pepper for freshness and depth.

At a glance

• Classic winter spice blend of twelve spices
• With cinnamon, cloves, star anise and cardamom
• For gingerbread, speculoos, stollen and biscuits
• Also for plum butter, apple compote and sorbets
• Manufactory quality from Klingenberg am Main, without additives

Goes well with

From the same Backstube line come the fresh Backstube Zitrus and the chocolatey Backstube Schoko. For gingerbread on its own our Klingenberger Lebkuchengewürz fits, for classic baking the Backstubengeheimnis. For mulled wine we recommend Ingos Glühweingewürz. You will find more in our Christmas baking collection.

Frequently asked questions

What is Backstube Winter best suited for?
Backstube Winter goes with all festive baking. It classically refines gingerbread, speculoos, stollen and biscuits, but also tastes good in plum butter, apple compote, baked apples and winter sorbets. A pinch gives any winter bake a festive depth.

What is the difference between Backstube Winter and Backstube Zitrus?
Backstube Winter is warm and festive with cinnamon, cloves and star anise, while Backstube Zitrus is fresh and citrus-led for light summer bakes. At Christmas you use Winter, in summer the Zitrus.

What is the difference between Backstube Winter and the gingerbread spice?
Backstube Winter is a broad winter blend for many bakes, while the Klingenberger Lebkuchengewürz is tuned specifically to gingerbread. For versatile winter baking you use Backstube Winter, for classic gingerbread the Lebkuchengewürz.

How do I dose Backstube Winter?
Start with about one teaspoon per 500 g of flour or a pinch to refine. The blend is intense, so less is often more. Add more to taste.