Basler Treats, Info and Variant 1

Basel gingerbread or otherwise treats in Basel style. They are prepared without fat: therefore they belong to the fatless cookies made of honey cake dough. Eggs are also not in them!

Basler Leckerli have been known since the 14th century, when sugar was not yet known in Europe and instead baked goods were prepared with honey: according to the traditional accounts, the Leckerli were ‘invented’ in the period between 1431 and 1439.

The Basler Leckerli, meanwhile, are prepared throughout the year, on special occasions, but especially, of course, during the Christmas season.

Baked more or less thinly, they come out of the oven very crispy, but become nice and tender in a tin can if you put a slice of apple in it: Basler Leckerli are usually not eaten fresh, but ‘stored’ for some time.

The various recipes differ mainly in the honey/sugar/flour ratios, as well as the use of raising agents.

1st variant, with leavening agent:

Make honey hot in the saucepan, melt sugar dadrin, and without letting it boil on the plate ! Let the mixture cool a little. Melt the potash with the kirsch and add it.

Gradually add almond kernels, candied lemon peel, candied orange peel, flour and spices. Prepare into a dough and let rest for one night with the lid closed.

On the other rag, roll out the dough on a greased tray to the thickness of a knife.

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