I’ve had quite a bit of surprise success with the chocolate coated Kägi wafers. So when I spotted these Toggenburger Alpine Cookies from the brand in my local German supermarket, I had to give them a try.
Toggenburg is a region of Switzerland, which is where these biscuits originate.
A unique, rich butter biscuit speciality – made to a time-honoured Toggenburg recipe that is Kägi’s closely-guarded secret. After the war, Swiss citizens had to contend with restrictions and food stamps on a daily basis. Butter was a rarity and it was seldom used for cooking. When it became available again, it came to be particularly prized. Kägi Alpine Cookies taste so exquisitely delicious because they have always been made with pure fresh butter.
Even if you don’t go to Kägi’s website, you’ll guess these are a butter biscuit based on the packet artwork. But are they any good?
They’re light, crisp and a little bit crumbly. You can easily break one in half if you’re happy to lose a few fragments of biscuit from the fracture point.
Flavour wise, they’re gently sweet and really, really buttery. When I was a child my Nan would buy the thick Rich Tea biscuits. They don’t make them any more, at least to my knowledge, but she’d get a thick biscuit and put a little bit of butter on top. If you used to do that, you’re gonna love these Alpine Cookies.
They’re delicious, not greasy and don’t leave any odd flavours in your mouth. The ingredients are fabulously recognisable; wheat flour, sugar, butter (17%), whole eggs, whole milk powder, salt, honey, raising agents, soya lecithin and vanilla extract.
I’ve bought three packets already for my “returning to England” food box. They’re awesome. On their own or with a cup or tea or coffee, you’ll be a happy cookie muncher.
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