Basel Treats by Kathrin Rueegg

Bring honey to a boil in a large saucepan. Add the sugar and simmer gently for 3 minutes. Gradually add the following ingredients: coarsely chopped almonds, finely chopped candied orange peel, finely chopped candied lemon peel, cinnamon and ground cloves, grated nutmeg, grated lemon peel. Remove the saucepan from the heat. Cool the mixture a little bit.

Put the dough in a suitable bowl. Provide a suitable, well-fitting lid.

Pour cherry brandy over the dough. Ignite it, but extinguish it again on the spot with the help of the lid placed over it.

Sift flour over it. knead well in the pot with a wooden spoon at the beginning, then by hand on a dry surface. Return dough to the baking bowl. Cover with a tea towel and let rest for 1 hour. Preheat electric oven to 180 degrees , convection oven to 160 degrees , gas stove to level 3. Dust two baking sheets well with flour using a sieve. Cut the dough into two pieces, roll out to a thickness of 4 mm, cut into 4 x 6 cm pieces. Place them close together on the baking sheets. Bake for 20 min. Brush off any flour that sticks to the treats.

Glaze 1: Sift powdered sugar and bring to a boil with water. Coat the still warm treats with this glaze. Cool and dry on a wire rack for one night. Like all honey cookies, treats are relatively hard. If you like this, now place them in a tightly sealed tin can. They will keep for two to three months. Who

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