Christmas is when my two homes meet most happily on one table. Wiltshire does festive warmth beautifully — but a Swedish December brings a few traditions I can’t bake without.
Lussekatter — saffron buns
Golden, gently sweet, and curled into an 'S' with a raisin in each eye, saffron buns appear all over Sweden in the run-up to Christmas. They're tied to Saint Lucia's Day on the 13th of December, and the smell of saffron baking is, to me, the smell of the season starting.
Pepparkakor — thin gingerbread
Snappable, spiced and very thin — Swedish gingerbread is less about constructing houses and more about a bowl of biscuits that never seems to empty. They’re wonderful with a coffee, which conveniently brings us back to fika.
And a glass of glögg
Mulled, spiced and served with raisins and almonds in the bottom of the cup, glögg is the drink that gets everyone talking around the table. I can’t put it in a cake box, but I can make a cake that tastes like it — warm spice, orange, a little richness.
If you'd like a Swedish twist on your Christmas this year, December books up early — so do get in touch in good time.
A Swedish Christmas isn’t loud. It’s candlelight, spice, and something warm from the oven.