Swiss Christmas Bars

Swiss Christmas Bars


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These special spiced biscuits are a Swiss treat called Basler Läckerli. This version is both gluten and dairy free! Make them for Christmas.


Makes: 24 biscuits

  • 250g honey
  • 1/2 cup (125g) caster sugar
  • 1/2 tablespoon ground cinnamon
  • 1 pinch ground cloves
  • 1/2 teaspoon ground nutmeg
  • 50g cut mixed peel
  • 1/4 teaspoon grated lemon zest
  • 1 cup (125g) blanched almonds, chopped
  • 2 1/2 cups (315g) gluten-free plain flour
  • 50ml kirsch (cherry brandy)
  • Glaze
  • 75g icing sugar
  • cold water as needed

Preparation:15min  ›  Cook:20min  ›  Extra time:8hours drying  ›  Ready in:8hours35min 

  1. Grease a baking tray.
  2. Bring honey to the boil in a small pan. Stir in sugar until it has dissolved completely. Add cinnamon, cloves and nutmeg. Pour the mixture into a large bowl.
  3. Add the mixed peel, zest, almonds and kirsch and mix well. Sift in the flour and knead well.
  4. Transfer warm dough to baking tray. Roll out to 3cm thickness. Cover with clean tea towel and let dry overnight.
  5. Preheat oven to 220 degrees C.
  6. Bake for 15-20 minutes in the preheated oven.
  7. Glaze: Mix icing sugar with just enough water to form a smooth icing. Brush over biscuit, cut into bars. Allow to cool and dry on baking tray.

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