Sweet and sticky gingerbread squares full of nuts, honey and spices- yum! Basler leckerli are traditionally baked in Switzerland before Christmas and are made with almonds, which I have replaced with hazelnuts, but to be truthful you could use any nuts you like- these are always delicious!
- 550g plain flour
- 1tbsp ground cinnamon
- 2tbsp mixed spice
- 2tsp bicarb. of soda
- 100g caster sugar
- 500g honey
- 500g roasted, chopped hazelnuts (or traditionally- almonds)
- 100g mixed peel
- zest of one orange
- 2tbsp Cointreau
For the icing:
- 3/4 cup icing sugar
- 2tbsp boiling water
Place sugar and honey in a small saucepan and warm until the sugar is melted, leave to cool.
Combine all ingredients in a large bowl and mix until well combined. The mixture will be very sticky.
Transfer the dough onto a large, lined baking tray and bake in a pre-heated oven at 180C for about 20 minutes.
Take out the oven and prepare the icing. Mix icing sugar with boiling water and pour over the gingerbread, leave to cool.