“Schnuraus” Biscuits – Giving Thanks for a Wonderful Alpine Summer

“Oh child, back when I was a dairymaid up on the mountain pasture, baking the Schnuraus biscuits for the descent was my favourite task,” says my grandma.
We’re sitting together, reminiscing about leading the cows down from the alp each autumn. She explains that Schnuraus were traditionally baked as an expression of gratitude for a successful alpine summer.
Even today, Schnuraus are handed out to onlookers during this captivating spectacle—and they remain my personal culinary highlight of autumn. I also love hiking in the fall; the alpine landscape is ablaze with colours, and with the cows and most of the alpine herders already back in the valley, the mountains feel incredibly peaceful.
“Grandma, do you remember how you used to bake Schnuraus? Can we make them here at home?” I ask, hopeful.
“I’ll never forget the recipe, my dear—and of course we can bake them in our kitchen,” she says with a smile. Just minutes later, we’re standing in her kitchen, ready to start making Schnuraus.

Ingredients:
• ½ kg coarse flour
• ¼ l milk
• Cooking fat (for frying)
• 2 tablespoons sugar
• 1 cube of yeast
• A pinch of salt
• 1 egg
Mix 2 tablespoons of flour, 1 tablespoon of sugar, the yeast, and 3 tablespoons of lukewarm milk to make a small dough mound. Leave it in a warm place to rise until doubled in size (about 15 minutes).

Add the rest of the ingredients (warmed gently) and knead thoroughly until the dough shows bubbles.

Let the dough rest for about an hour in a warm spot.

Divide the dough into pieces, roll each into a log, and cut into small, round, thumb-sized portions.

Deep-fry the pieces until golden brown. Drain briefly afterward.

Sprinkle with cinnamon and enjoy warm—freshly made Schnuraus taste best, in my humble opinion!