The cinnamon stick is a cake about the size of a little finger with a pronounced cinnamon taste. It is five to six centimeters long.
The cinnamon stick is widespread in the upper canton of the Basel area in Switzerland , especially in the communities of Anwil , Oltingen , Wenslingen and Wittinsburg . It is mainly produced in private households and on farms for direct marketing.
The first written sources on the cinnamon stick can be found from the beginning of the 20th century in the works of the famous Basel cookbook author Amalie Schneider-Schlöth . In the seventh edition of the Basel Cooking School from 1908, the recipe for the “cinnamon sticks” is just above the “ cinnamon star ” . The differences between the recipes are minor: Both are coated with the same protein glaze, only the cinnamon content is higher in the stars. As a variant of the cinnamon sticks, Schneider-Schlöth calls "red cinnamon sticks " with red chalk , a mineral color made from clay and hematite.
The strong connection to the Upper Basel area can only be proven in writing in more recent publications. For example, in the “Heimatkunde von Anwil ” from the year 2000, a recipe for the cinnamon sticks can be found. Also the recipe recording in the publication “Baselbieter peasant women cook. 221 recipes from the Basel area and Basel ” from 2003 testifies to the tradition.
The recipe usually contains the following ingredients; Sugar, eggs, ground hazelnuts, (white) flour. Cocoa powder, cinnamon and clove powder.
- Basel farmers' women cook . 6th edition. editionvorsatz, Hünibach 2011, ISBN 978-3-905694-08-6 .