Gingerbread Baseler Basler Leckerli Recipes
SWISS BASLER LECKERLI (BASEL COOKIES)
Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking.
Provided by Nana Lee
Categories Bar Cookie
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
- Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
- Add kirsch, flour and baking powder, knead on a table to form a soft dough.
- While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
- Let it rest for about 5 to 6 hours or over night in a dry place.
- Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
- Mix confectioner's sugar and kirsch or water, frost dough immediately.
- Cut off stale edges.
- Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.
Nutrition Facts : Calories 350.6, Fat 4.5, SaturatedFat 0.4, Sodium 32.5, Carbohydrate 75.9, Fiber 2.1, Sugar 54.7, Protein 4.5
BASLER LECKERLI (SWISS SPICED HARD BARS)
These are very special bars developed by the local spice merchants and made with lots of honey - very sweet, they taste just wonderful... The Leckerli was invented between 1431 and 1449. It was used to feed church dignitaries when the pope was in Basel.
Provided by Artandkitchen
Categories Bar Cookie
Time 1h20m
Yield 100-150 cookies
Number Of Ingredients 16
Steps:
- Melt honey very slowly in a pan, add almonds, sugar and swirl until the sugar is melted too.
- Let cool slightly.
- Add all other ingredients until the Kirsch and mix well.
- Add the flour and eventually the baking soda and work to a compact dough.
- Roll the dough out on two greased baking sheets approximately 5 mm thick.
- Store overnight.
- Preheat the oven at 180°C (heat and timing are basing it on convection oven).
- Prepare the glaze heating in a pot water and sugar until boiling point. Reduce the heat but let it boil slowly.
- Bake 15-20 minutes at 180°C (I need 18 minutes).
- In the meanwhile the glaze should be ready. It takes about 15 to 20 Minutes until it thickens, it's bound and crystals appear.
- Remove from the heat but keep on a slightly warm plate.
- When the dough is baked, remove pans to a rack and immediately cut in rectangles (but don't separate them completely) brush the tops with glaze.
- When cooled dived the rectangles and store in airtight containers.
- Note: you can built a gingerbread house with this dough! I used 3 fold quantities for the gingerbread house of the picture!
Nutrition Facts : Calories 110.1, Fat 1.6, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 23.2, Fiber 0.8, Sugar 14.8, Protein 1.7
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