Leckerlis

PAR

Informations and materials

Recipe for 30 pieces, i.e. 1 baking tray of 40/60cm

This recipe for gingerbread squares (Basler läckerlis) originates from Basel, which was for a long time the gateway to spices in Europe.

RECIPE STEPS

1. Dough

INGREDIENTS

150g of low-gluten flour
150g of flower honey
5g of cinnamon powder
1,5g of ammonium bicarbonate (to be dissolved with 6g of water)
1,5g of potassium bicarbonate (to be dissolved with 6g of water)
20g of chopped almonds
20g of cube shape candied oranges
12,5g of granulated sugar

STEPS

Heat the honey to approximately 40°C. Mix the flour with the warm honey. The consistency should be that of a dough. (Make it the day before and let it stand for 24 hours).

Lightly roast the chopped almonds in an oven at 160°C for 15 minutes. Blend the cube shape candied oranges.

Mix the honey paste, cinnamon and dissolved bicarbonates with a mixer (with dough hook) until you obtain a smooth mixture. Add the mixed candied fruit, chopped almonds and granulated sugar.

Roll out the dough to a thickness of 5mm and the size of your baking tray (60/40cm). Place the dough on a baking tray with a sheet of baking paper and stab it.

2. Baking rules

INGREDIENTS

STEPS

160°C for 15 minutes

3. Glazing

INGREDIENTS

160g of caster sugar
40g of water

STEPS

Mix the ingredients and cook at 117°C

4. Finishing

INGREDIENTS

STEPS

Remove the dough from the oven, pour the sugar cooked to 117°C and spread using a palette knife. Let it dry for 1 minute in the oven switched-off. Once cool, cut into 4/4cm squares.