Swiss cookies: reimagined

Here I have a selection of cookies developed using some of my favourite, particularly Swiss ingredients:

Absinthe: once a banned substance in Switzerland (and many other countries) for its much-exaggerated psychoactive properties, this green spirit originally comes from the Val de Travers, in the canton of Neuchâtel. It’s made from a blend of anise, fennel, wormwood, and other botanicals, and its strong liquorice flavour lends itself well to baking.

Birnenhonig: a syrup made of pears and also known as Birnendicksaft, Birnel (a slightly lighter version), or, in the French speaking part of Switzerland, vin cuit or raisinée. Fruit (not just pears, but sometimes apples or grapes too) is boiled down until it becomes dark, sweet, sticky, and molassesy. Traditionally, it was made in big copper pots over open fires.