Basler Leckerli (Basel Biscuits)

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Basler Leckerli (Basel Biscuits)

Basler Leckerli (Basel Biscuits) is a traditional Swiss recipe for a biscuit (cookie) of a honey, sugar, candied peel, almond, kirsch and flour dough oven baked and served topped with an icing sugar and kirsch topping. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Basel Biscuits (Basler Leckerli).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

Rating:

Tags : Vegetarian Recipes Baking Recipes Switzerland Recipes

Basler Leckerli (Savory Stuffed Pastries) a Classic Swiss recipe for a biscuit (cookie) of a honey, sugar, candied peel, almond, kirsch and flour dough oven baked and served topped with an icing sugar and kirsch topping.

Ingredients:

450g honey
300g sugar
1 1/2 tbsp ground cinnamon
pinch of ground cloves
1/2 tsp freshly-grated nutmeg
100g candied orange peel, minced
100g candied lemon peel, minced
200g ground almonds
finely-grated zest of 1 lemon
100ml kirsch
600g plain flour
1 1/2 tsp baking powder
150g icing sugar
4 tbsp kirsch

Method:

Combine the honey, sugar, ground cinnamon, ground cloves and grated nutmeg in a saucepan. Heat slowly until the sugar has melted and the honey is runny, then take off the heat.

Stir in the candied peels, almonds and lemon zest, beating until thoroughly mixed. Now work in the kirsch, plain flour and baking powder. Stir the mixture until it comes together as a dough, then turn out onto a lightly-floured work surface and knead gently to form a soft dough.

Whilst the dough is still warm, roll it out on the back of two lightly-greased baking trays to 5mm thick. Set aside to rest over night in a dry place. The following day, transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until lightly browned on the surface.

Mix together the icing sugar and kirsch to yield an icing (frosting). As soon as the dough emerges from the oven, cover with the icing.

Cut off the stale edges of the dough then slice the dough into 5 x 3cm biscuits. Carefully peel off the baking trays, then arrange on a wire rack and allow to cool completely before storing or serving.