Wednesday, 25 August 2010

What have I been up to this week?

On the quilting front not terribly much! I've finally finished two rows of my JC quilt and I've made loads more of the petals - 130 to be precice! Not my favourite part I'm afraid.

But as you can see, I do like playing with them!

I've also been baking. I've made Basler Läckerli - a speciality from my home town.The Basler Läckerli (also Leckerli or Läggerli, lecker meaning "delicious" in German) is a traditional hard biscuit from Basel, Switzerland. It is made of honey, almonds, candied peel, spices and Kirsch and is enjoyed as a local speciality all year round. Basler Läckerli were originally created by local spice merchants over 700 years ago. For us it's a "staple"; I make a batch every few month or so. Because there is neither egg nor butter in the recipe they last a long time - if they last, that is ;).

450 g honey (16 oz)
300 g sugar (I sometimes use brown sugar or half and half) (10.5 oz)
1 ½ Tbsp cinnamon
1 pinch clove
1/2 tsp nutmeg

100 g candied orange peel (cut into small pieces) (3.5 oz)
100 g candied lemon peel (cut into small pieces) (3.5 oz)
200 g almond chopped into small pieces (7 oz)
1 zest of one lemon
1 dl (100 ml) Kirsch (cherry brandy)
600 g flour (21 oz)
1 ½ tsp baking powder


Put the honey, sugar, cinnamon, the nutmeg and the clove into a pan and bring slowly to a boil . Remove from the heat and add the candied peels, the almonds and the zest. Mix well, then add the flour with the baking powder and the Kirsch. Put the dough on the table and knead together while still warm. Roll out directly into well greased baking trays about 6 mm (1/4 inch) thick. Let stand for a few hours or over night and then bake for 15 to 20 min by 220 C (425 F) degrees in the middle of the preheated oven.

150g (5 oz) powdered sugar
3 to 5 Tbsp Kirsch or lemon juice

Mix and glaze the baked dough while still hot before cutting into small squares or rectangles.



Lynda said...

They look delicious. My Norwegion aunts used to make some really good cookies that were something like that too.

Geckoboxes said...

Oh, dat is lekker!!! ;-)) I believe I used to buy this when on holiday in der Schweiz! Your house must smell lovely... mouthwatering...

Sammy said...

Thank you for visiting, and your lovely comment.
I really love the color of these petals, they are beautiful.
Good luck with your project. I can't wait to see it when it is finished.


Helen in Switzerland said...

Hello Vreni,
I've never made Basler Läckerli but my family just adore them - so I think I will give your recipe a whirl this week sometime! I bet they are even better than the bought ones! Liebe Grüsse aus der Schweiz!

LintLady said...

Hallo Vreni,
deine aufgefächerten Pieces sehen schon vielversprechend aus! Bin gespannt auf die weiteren Schritte.
Deine Basler Leckerlis sehen auch zum Anbeißen aus! Schade, das der PC keine Gerüche überträgt. Duftet bestimmt verführerisch *g*
Frohes Schaffen und LG Doris

Vickie said...

Oooo, Vreni, this sounds so good. I am going to have to give it a try! Do you make springerle or pfeffernuesse? They are both holiday favorites at my house. :)

donkey and the carrot said...

They look delicious and crunchy!!!! I will try them soon!!!
(somebody must stop me from non-stop eating!!!)

many many kisses!!!:)

Thimbleanna said...

Oooh Vreni, thanks for the recipe -- they look delicious. I love most anything with a glaze on it! ;-)

Gisele said...

Loving the colours of all those petals! You're putting me to shame Vreni as I've not touched mine for months!

Unknown said...

Looks yummy!

Joanna said...

The petals look amazing!! The points are all so nice and perfect - yours is going to be beautiful!