Basler Läckerli (Basel Spiced Honey Biscuits)
The Quirky Foodster Team
Ingredients
- Honey — 340 g (1 cup)
- Sugar — 100 g (1/2 cup)
- Plain flour — 2 1/2 cups (310 g)
- Chopped hazelnuts and almonds, mixed — 120 g (1 cup)
- Candied orange and lemon peel, finely chopped — 50 g (1/3 cup)
- Mixed spice (cinnamon, cloves, nutmeg) — 2 tsp
- Baking soda — 1 tsp
- Kirsch (cherry brandy) — 30 ml (2 tbsp)
- Icing sugar, for glaze — 120 g (1 cup)
- Water, for glaze — 30 ml (2 tbsp)
Method
- Warm the honey and sugar in a saucepan until the sugar dissolves, then remove from heat and cool slightly.
- Stir in the flour, nuts, candied peel, spices, baking soda and kirsch to form a firm dough.
- Press the dough evenly onto a lined baking sheet to about 1 cm (1/2 inch) thickness, and rest overnight at room temperature.
- Bake at 200°C (400°F) for 12-15 minutes until golden.
- While still warm, mix icing sugar with water to make a thin glaze and brush over the top.
- Cool completely, then cut into small rectangles.
Introduction: These dense, spiced honey biscuits have been a specialty of Basel since medieval times, originally made by the city’s apothecaries and bakers with honey, candied peel, nuts and warming spices, and traditionally enjoyed at Christmas.
Cultural Background: These dense, spiced honey biscuits have been a specialty of Basel since medieval times, originally made by the city’s apothecaries and bakers with honey, candied peel, nuts and warming spices, and traditionally enjoyed at Christmas.
Tips: Resting the dough overnight allows the flavours to develop and makes it easier to shape. Cut the biscuits while the glaze is still slightly tacky for clean edges.
Variations: Add a little ground ginger for extra warmth. Use all almonds if hazelnuts aren’t available.
Storage: Store in an airtight tin at room temperature for up to 4 weeks — they improve with age.
Reheating: No reheating needed; served at room temperature.
FAQs:
Q: Why do Läckerli taste better after storing?
A: Like many honey-based spiced biscuits, the flavours mellow and deepen over days as they sit in an airtight tin.
Q: Can I skip the kirsch?
A: Yes, though it adds a traditional Swiss touch; a little orange juice can be used instead.
- Honey — 340 g (1 cup)
- Sugar — 100 g (1/2 cup)
- Plain flour — 2 1/2 cups (310 g)
- Chopped hazelnuts and almonds, mixed — 120 g (1 cup)
- Candied orange and lemon peel, finely chopped — 50 g (1/3 cup)
- Mixed spice (cinnamon, cloves, nutmeg) — 2 tsp
- Baking soda — 1 tsp
- Kirsch (cherry brandy) — 30 ml (2 tbsp)
- Icing sugar, for glaze — 120 g (1 cup)
- Water, for glaze — 30 ml (2 tbsp)
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