Basler Läckerli
Baked in one piece and cut while still hot, so they all come out the same size
Hello foodies,
I'll admit it: I love basler lackerli. At Christmas my mum always bought the traditional ones from the Läckerli Huus, by the kilo, and I ate huge amounts of them.
At some point I wanted to know whether they would work at home too. They do. The dough is sticky and firm, that's how it should be, and you don't bake them as single biscuits but in one piece: you cut them only afterwards, while everything is still hot.
Ingredients
Dough
Icing
Step by step
Preparation
Chop the almonds
Put 100 g of slivered almonds into a bag and roll over them with the rolling pin. They should not turn into flour, but break into smaller pieces. Then set aside.
Lemon and orange
Put 100 g of candied lemon pieces into a bowl and grate the zest of an orange over them. Set this Bowl aside as well.
Candied lemon peel
Baking soda 100g
Gingerbread spice, 60 g
Swiss White flour, 1 kg
Dough
Honey and sugar to 105 °C
Put 250 g of liquid honey and 150 g of sugar into a pot and stir everything together with the Whisk. Heat the mixture over medium heat to 105 °C. It is normal for it to foam while doing so. As soon as 105 °C is reached, take the pot off the stove.
Sugar thermometer for caramel & sugar Syrup
Digital spoon scale
Whisk 29cm
Small Rubber scraper pink
Stir in baking soda
Add 3.3 g of baking soda. For this precise amount a measuring spoon is well worth it. Then stir with the Whisk. The mixture swells up strongly as you do so.
Spice and dry ingredients
Stir in 2 tsp of crumble spice lightly. Put the almonds, the candied lemon pieces, the orange peel and 75 g of kirsch into a large Bowl.
Bring everything together
Pour the hot honey and sugar mixture over the dry ingredients and mix everything for a few seconds with the K beater.
Work in the flour
Finally, add 450 g of flour and mix for at least 2 minutes. The läckerli dough is sticky and firm, which is exactly how it should be. Use a dough horn to help and place the dough onto a Silicone mat.
Dough rods
Professional Rolling pin, 30 cm
Silicone mat SILPAT 40x30cm
Small flexible Dough scraper
Baking and cutting
Rolling out
Preheat the oven to 200 °C fan. Cover the dough with baking paper, place 5 mm dough sticks on the left and right and roll it out as evenly as possible with a large rolling pin.
Bake in one piece
Place the mat on a perforated baking tray and bake the dough for 15 minutes at 200 °C fan. When you take it out, it should be a nice golden brown.
Mix the icing
Mix 75 g icing sugar with 15 g water in a small bowl to a smooth icing and set it aside ready to use.
Cut and ice while hot
Cut the Läckerli into rectangles of 3.5 × 4.5 cm while still hot. A ruler helps to make them all the same size, and be careful not to cut into the Silicone mat. If you wait too long, the dough becomes almost impossible to cut. Then brush the Läckerli with the icing and let them cool for 30 to 40 minutes.
Basler Lackerli
Ingredients
Dough
Icing
Preparation
- Prepare: Coarsely crush the almonds in the bag, mix the candied lemons with the grated orange zest.
- Honey: Heat 250 g honey with 150 g sugar to 105 °C, remove from the heat, stir in 3.3 g baking soda.
- Dough: Add the spice, almonds, lemons, orange zest and 75 g kirsch, pour the honey mixture over the top.
- Flour: Work in 450 g flour for at least 2 min. The dough stays sticky and hard.
- Roll out: Roll out between baking paper with 5 mm dough rods on the Silicone mat.
- Bake: Bake in one piece for 15 min. at 200 °C fan, until the sheet is golden brown.
- Cut: While still hot, cut into rectangles of 3.5 × 4.5 cm, ice them, let cool for 30 bis 40 min.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Candied lemon peel
Baking soda 100g
Gingerbread spice, 60 g
Swiss white flour, 1 kg
Accessories
Sugar thermometer for caramel & sugar syrup
Digital spoon scale
Dough spacer bars
Professional rolling pin, 30 cm
SILPAT silicone mat 40x30cm
Perforated aluminium tray 40 x 30cm
Small flexible dough scraper
Whisk 29cm
Small rubber scraper pink
Delivery in 1 bis 2 working days · Free shipping from CHF 100
So they turn out perfectly every time
The slab can only be cut cleanly while hot. As it cools it becomes so hard that the rectangles fray.
Sticky and tough is not a mistake, it's the right Läckerli dough. A dough scraper is worth more here than extra flour.
Below that, the mixture stays too runny; above it, it turns caramelly and the Läckerli go hard. A sugar thermometer saves you the guesswork.
Frequently asked questions
The kirsch is part of the Basel original and adds a lot to the Liquid aroma. Without alcohol they turn out less spicy. In that case, replace it with the same amount of orange juice so the dough stays nicely moist.
The dough is tough and sticky, so cutting out shapes hardly works. That is why the whole sheet is baked and only then, while still hot, cut into rectangles of equal size.
Several weeks in a metal tin. They do not dry out, in fact they become even more aromatic over time, which makes them ideal for baking ahead and giving as gifts.
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Comments
Question de Stéphane
By: Stéphane G. On 2023-11-17Bonjour,
Merci beaucoup pour la recette que je me réjouis de tester.
Dans les ingrédients il est noté épices à crumble et en cliquant sur le lien il est présenté des épices à pain d'épices.
Il y a une différence ?
Merci beaucoup pour la réponse excellente journée
Stéphane
Replied by: Laura On 2023-11-20