Basler Läckerli

Basler Läckerli (Basel Gingerbread)

The dense, chewy, deeply spiced gingerbread of Basel — a sturdy honey dough loaded with candied citrus peel, almonds and Kirsch, rested overnight, baked in a sheet, and finished with a thin Kirsch-sugar glaze that cracks under the tooth.

Prep

45 min

Cook

25 min

Total

70 min

Serves

About 40 small rectangular tiles

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) wheat flour (plain/all-purpose), plus extra for rolling
• •300 g (10½ oz) honey, Swiss Waldhonig if possible; a mild, dark honey works best
• •200 g (7 oz (1 cup)) granulated sugar
• •150 g (5¼ oz (about 1 cup)) candied orange peel, finely chopped into 3–4 mm dice
• •75 g (2¾ oz (about ½ cup)) candied lemon peel, finely chopped into 3–4 mm dice
• •150 g (5¼ oz (1 cup)) blanched almonds, sliced or slivered; toasted lightly for best flavour
• •80 ml (⅓ cup) Kirsch (cherry brandy)
• •2 tsp ground cinnamon
• •1 tsp ground cloves
• •1 tsp ground coriander
• •ground mace, ½, substitute nutmeg if mace is unavailable
• •ground cardamom, ¼, use sparingly — it should not dominate
• •2 tsp baking ammonia (Hirschhornsalz / ammonium carbonate), traditional leavener; sub 2 tsp baking powder if unavailable — flavour and rise will differ
• •2 tbsp lemon zest, from 1 unwaxed lemon
• •1 pinch fine salt
• •150 g (5¼ oz (¾ cup)) icing sugar, for the glaze
• •30 ml (2 tbsp) Kirsch, for the glaze
• •20 ml (4 tsp) water, for the glaze, adjust to reach drizzling consistency

Steps

1. 1 In a small saucepan, warm the honey over low heat just until it flows easily — do not let it boil. Remove from the heat and stir in the sugar until dissolved. Pour into a large mixing bowl and let cool to lukewarm.
2. 2 Dissolve the baking ammonia in 2 tablespoons of cold water (or in the Kirsch). If using baking powder, stir it in dry later.
3. 3 Add the Kirsch, candied orange peel, candied lemon peel, lemon zest, sliced almonds, cinnamon, cloves, coriander, mace, cardamom and salt to the cooled honey mixture. Stir well to combine.
4. 4 Add the flour (and baking powder, if using) to the bowl. Mix with a wooden spoon until a stiff, sticky dough comes together. Turn out onto a lightly floured surface and knead briefly, just until uniform — do not overwork.
5. 5 Shape the dough into a thick disc, wrap tightly in cling film, and rest at room temperature for 12 to 24 hours. This overnight rest is essential: it allows the flour to absorb the honey fully and the spices to mellow.
6. 6 Line a 30 × 40 cm (12 × 16 in) sheet pan with baking parchment and lightly butter the parchment (or the dough will stick like cement).
7. 7 On a floured surface, roll the rested dough out to roughly the size of the sheet pan, about 5–7 mm (¼ in) thick. Transfer to the prepared pan and press evenly to the edges, smoothing the surface with floured hands.
8. 8 Bake on the middle rack of a preheated oven at 200 °C (400 °F / gas mark 6) for 20–25 minutes. The Läckerli is done when the surface is a deep, even mahogany brown and the centre feels firm, not soft, when pressed. Internal temperature should read 96–100 °C (205–212 °F) on an instant-read thermometer. Watch closely in the last 5 minutes — the honey content means it can scorch quickly.
9. 9 While the Läckerli bakes, make the glaze: whisk the icing sugar with the Kirsch and water until smooth and just pourable. It should coat a spoon but still run in a thin ribbon.
10. 10 As soon as the sheet comes out of the oven, brush the warm glaze generously over the entire surface. It will crackle and set as it cools.
11. 11 Let cool in the pan for 10 minutes, then, while still warm but firm, use a long sharp knife to cut into rectangles of about 4 × 6 cm (1½ × 2½ in). Do not try to separate them yet.
12. 12 Leave the tiles in the pan until completely cold — they will firm up and release from the parchment as they cool. Store in a tin with a sheet of baking parchment between layers; they keep for 4–6 weeks and actually improve after a few days as the spices bloom.