Basler Läckerli, those delightfully chewy, spiced gingerbread cookies with a hint of citrus, are a cherished treat from Basel, Switzerland. Imagine biting into a cookie that’s both crispy and chewy, exploding with warming flavors of honey, nuts, and spices – that’s Basler Läckerli! Today, we’ll embark on a culinary journey to recreate these traditional cookies in your own kitchen. Don’t worry, I promise it’s easier than you might think!
Gather Your Ingredients: A Symphony of Flavors
For this recipe, we’ll be using readily available ingredients that you might already have in your pantry. Here’s what you’ll need:
- 250g (1 ¾ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 125g (½ cup) unsalted butter, softened
- 150g (¾ cup) granulated sugar
- 1 large egg
- 1 tablespoon honey
- Zest of 1 orange
- 100g (1 cup) candied citron or mixed candied peel, finely chopped
- 50g (½ cup) blanched almonds, finely chopped
Optional Ingredients:
- 1-2 tablespoons Kirsch (cherry brandy) – for a more authentic Swiss flavor
Tools of the Trade:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer (optional, but helpful)
- Rolling pin
- Sharp knife
Basler läckerli dough
Let’s Get Baking: A Step-by-Step Guide
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Prepare the Dough: In a large bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, honey, and orange zest until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the candied citron/peel and almonds. If using, stir in the Kirsch.
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Chill and Roll: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). This will make the dough firmer and easier to roll.
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Preheat and Bake: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to a rectangle about ¼ inch thick.
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Score and Bake: Using a sharp knife, score the dough into 1 ½ -inch squares or rectangles. Prick the surface of each cookie several times with a fork.
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Bake to Perfection: Bake for 12-15 minutes, or until the edges of the cookies are golden brown. Keep a close eye on them, as oven temperatures can vary.
Basler läckerli baking
Tips and Tricks for Läckerli Success:
- Can’t find candied citron or peel? You can substitute with dried cranberries, chopped dates, or raisins.
- For a chewier cookie: Bake for a shorter amount of time. For crispier cookies, bake a little longer.
- Storage: Store your Basler Läckerli in an airtight container at room temperature for up to 2 weeks. They also freeze beautifully!
The Perfect Finish:
Traditionally, Basler Läckerli are left plain, but you can get creative! Drizzle them with melted chocolate, dust with powdered sugar, or decorate with a simple icing glaze.
FAQs about Basler Läckerli:
Q: Can I use a different type of honey?
A: Absolutely! Feel free to experiment with different varieties like clover, wildflower, or buckwheat honey for unique flavor variations.
Q: My dough is too sticky. What should I do?
A: Add a little bit of flour, one tablespoon at a time, until the dough is manageable. Don’t over-flour, though, or your cookies will be tough.
A Taste of Tradition:
Making Basler Läckerli is more than just baking; it’s about connecting with centuries-old traditions. As you savor each bite, imagine yourself strolling through the charming streets of Basel, the aroma of freshly baked Läckerli filling the air.
Now it’s your turn to experience the magic of Basler Läckerli. Share your baking adventures and tag us on social media – we’d love to see your creations! And don’t forget to explore our website for more delightful recipes and baking inspiration. Happy baking!
