About this recipe:Läckerli are delectable Swiss gingerbread that hail from Basel, where it is said they've been made since the Middle Ages. Enjoyed at Christmas and also called leckerli, they're perfect for filling the biscuit tin.
Makes: 4 dozen läckerli
125g caster sugar
1 tablespoon ground cinnamon
2 pinches ground cloves
1 large pinch ground nutmeg
350g plain flour
1 teaspoon bicarbonate or soda
65g hazelnuts, coarsely chopped
50g candied orange peel, finely chopped
50g candied lemon peel, finely chopped
75g icing sugar
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Combine honey, sugar and spices in a saucepan and slowly bring to the boil over medium heat. Once boiling, remove from heat and let cool.
Mix flour and bicarb together in a large bowl. Add the cooled honey mixture along with the nuts, peel and kirsch. Knead together till well combined (this is easy to do with the dough hook of your electric mixer).
Place dough in a lightly greased bowl and cover with cling film. Let rest overnight.
Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment. Turn the dough out onto the parchment, then roll out to cover the baking tray.
Bake in the preheated oven for 15 to 20 minutes. Remove from oven and immediately cut into rectangles or preferred shapes. Transfer to a wire rack to cool completely.
Combine icing sugar and water for the glaze. Once biscuits are cooled completely, brush the glaze over top. Let set, then store in an airtight container.
Traditionally this recipe would have called for potash instead of bicarbonate of soda. If you can find potash, also called pearlash or pottasche, use 7g of potash instead of the teaspoon of bicarb.