Description
Discover the traditional Swiss art of making Basler Lackerli, a chewy honey-based bar infused with warm spices and bright candied citrus. These timeless treats develop a signature crackly glaze and improve in flavor over time, making them the perfect companion for tea or coffee.
Ingredients
- 225g (8oz) high-quality floral honey
- 150g (5⅓oz) castor sugar
- 2 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- Pinch of ground cloves
- 40g (1½oz) finely chopped candied orange peel
- 40g (1½oz) finely chopped candied lemon peel
- 120g (4¼oz) almond meal
- Zest and juice of 1 lemon
- 30ml (1½ tbsp) Kirsch (cherry brandy)
- 250g (9oz) flour
- 1 tsp baking powder
- 75g (2⅔oz) icing sugar
Instructions
- Place honey, castor sugar, cinnamon, nutmeg, and cloves in a medium saucepan over low heat, stirring until the sugar is completely dissolved.
- Remove the pan from heat and stir in the chopped orange and lemon peels, almond meal, and lemon zest to wake up the citrus oils.
- Incorporate the kirsch, then gradually stir in the sifted flour and baking powder until a thick dough forms and pulls away from the pan.
- Transfer the warm dough to a lightly floured surface, knead briefly until cohesive, and roll between two sheets of baking paper to a 5mm thickness.
- Preheat oven to 220°C (425°F) and bake the rolled dough for 10 minutes until the edges are colored and the center is set.
- Whisk icing sugar and lemon juice to create a thin glaze, brush it over the hot cookie immediately after baking, then trim edges and cut into rectangles while still warm.
Notes
To ensure a perfect crackle finish, apply the glaze immediately while the bars are piping hot from the oven. If the dough cools too much before rolling, it may become stiff, so try to work efficiently while the honey mixture retains its warmth.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Swiss