John Myers
Basler Treats
The perfect basler treats recipe with a picture and simple step-by-step instructions.
- 375 g Honey liquid
- 175 g Sugar
- 250 g Almond sticks
- 50 g Finely chopped lemon peel
- 50 g Orange peel finely chopped
- 375 g Flour
- 1 pinch Salt
- 1 Lemon, zest
- 15 g Ginger bread spice
- 1 tsp Potash
- 4 tbsp Kirsch
- 125 g Powdered sugar
- 2 tbsp Lemon juice
- Whole peeled almonds, amount depends on number of cookies
- Bring the honey and sugar to the boil and then stir in the almond sticks. Simmer over medium heat for approx. 5 minutes. Remove from heat and transfer to a larger bowl. Let cool down.
- Mix the finely chopped lemon peel and orange peel with the flour, salt, lemon zest and the spices. Dissolve the potash in 3 tablespoons of kirsch. Now add everything to the honey mixture and knead together thoroughly. It is quite a firm dough.
- Roll this out to a plate about the size of a sheet metal (it is a bit tedious), wrap it in cling film and let it rest for 1 day at room temperature.
- Preheat the oven to 175 °. Bake the tray on the middle rack and bake the dough for 25 minutes. Fan 150 ° and 20 min. Remove immediately and cut into pieces while still hot. Let cool down.
- Mix the powdered sugar, 1 tbsp kirsch and lemon juice and brush the biscuits with it. Cover each with an almond and let it dry.
- A pastry that is firm but by no means dry. Like all Christmas cookies, they are easy to store in a tin.
Tip:
- The above 60 pcs. are variable. The number of almonds depends on it. It is up to everyone how big they cut the individual pieces. However, they shouldn’t be too big.
Facebook Comments