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Basler Läckerli
Basler Läckerli: chewy honey, almond and candied peel biscuits from Basel
Läckerli have been Basel's own biscuit for more than 600 years, once baked by the city's spice merchants and gifted at Christmas and New Year; Basel shops still pack them in tins all year round. They are small, chewy rectangles of honey, almonds, candied orange and lemon peel and warm spices, with a thin, crackly sugar glaze. Unlike soft German gingerbread they are firm and dense when they are fresh and soften with time in a tin. Eat them with coffee or tea, or keep a box for visitors. Chef's tip: cut the slab into rectangles while it is still hot and glaze it at once; once cool it sets too hard to cut cleanly.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 24
Ingredients
For the dough
For the glaze
Method
0/8 doneStep 1: Warm 9 oz honey and 5 ½ oz sugar in a large pan over a low heat, stirring, until the sugar has dissolved and the mixture is runny but not boiling, about 4 minutes.
4 minStep 2: Take off the heat and stir in 5 ½ oz almonds, 3 ½ oz mixed candied orange and lemon peel, 2 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp ground nutmeg, 1 tsp lemon zest and 4 tbsp kirsch. The kitchen should smell of warm spice.
Step 3: Mix 14 oz plain flour and ½ tsp bicarbonate of soda and stir them into the warm honey with a wooden spoon, then knead briefly on a floured surface into a stiff, sticky dough.
3 minStep 4: Heat the oven to 400°F (350°F fan). Roll the dough straight onto a sheet of baking paper to a 30 × 40 cm rectangle, about 6 mm thick, and slide it onto a baking tray.
Step 5: Bake for 15–18 minutes, until puffed and light golden brown all over. Overbaking is the classic mistake: the slab should still give slightly when pressed, or the Läckerli turn rock hard.
17 minStep 6: While it bakes, boil 4 oz icing sugar with 3 tbsp water in a small pan over a medium heat for 1–2 minutes, until it forms a clear syrup that drips slowly from a spoon.
2 minStep 7: As soon as the slab comes out, brush it all over with the hot glaze. It turns white and frosty as it dries. Immediately cut into about 48 rectangles (3 × 5 cm) with a sharp knife; a serving is two.
Step 8: Leave to cool, then break apart and store in an airtight tin. They are best after 2–3 days, when they mellow and soften a little.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 3 g
- Carbs
- 35 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does basler Läckerli take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
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