Basel treats

Ingredients for 1 servings:

• 350 g honey
• 150 g sugar
• 80 g butter
• 1 pack of candied lemon peel
• 350 g flour
• 200 g ground almonds
• 2 bags of orange peel
• 3 tsp gingerbread spice
• 1 tbsp cocoa powder
• 1 pinch of salt
• 2 tsp baking soda or 1/2 tsp ammonium bicarbonate
• 1 egg(s) (size M or L)
• e.g. cherry liqueur or kirsch
• 100 g powdered sugar
• 3 tbsp lemon juice
• n. B. Sugar sprinkles, colorful

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

fine honey cake pastries for Christmas

Heat the honey, sugar, and butter until the sugar dissolves. Let cool. Chop the candied fruit, mix with the flour, almonds, orange zest, gingerbread spice, cocoa, salt, and your chosen raising agent. Add the cooled honey mixture, egg, and cherry liqueur to the flour mixture, knead with a dough hook, and let rest in a cool place for one hour. Spread the dough onto a baking sheet lined with baking paper using a wet plastic spatula (it’s very sticky). Bake in a preheated oven at 175°C for about 25 minutes. Mix the powdered sugar with the lemon juice and brush over the still-hot sheet. Sprinkle with the sugar sprinkles immediately; the icing dries relatively quickly! If this happens, brush with a little more water. Let the sheet cool, then cut into cubes.