Swiss Leckerli Cookies Recipe
These Swiss spiced cookies are packed full of flavour and have no added fat. The citrus zest coupled with spices are a perfect flavour combo. A gift that is well relished by anyone. Well, who doesn't love homemade cookies?
Ingredients
- 220 gm rice Malt Syrup
- 150 gm Coconut sugar
- 2 tsp of cinnamon
- Pinch of clove powder
- ½ teaspoon of nutmeg
- 50 gm ground candied orange peel
- 50 gm ground candied lemon peel
- 100 gm ground almonds
- Zest of one lemon
- 1/8 cup cherry or cranberry juice
- 300 gm all-purpose flour
- 1 teaspoon baking powder
- 75 gm icing mixture
- 3 tbsp extra cherry/cranberry juice
Instructions
- Put rice malt syrup, coconut sugar, cinnamon, clove powder and nutmeg in a pan, heat up slowly, then remove from stove.
- Add candied orange and lemon peel, almonds and lemon zest. Stir until mixed evenly.
- Add juice, flour and baking powder, knead on a table to form a soft dough.
- While the dough is still warm, roll it out in between two greased baking sheets approximately 5mm thick.
- Let it rest overnight in a dry place.
- Place the baking sheet in the middle of the oven. Bake for 15-20 minutes in pre-heated oven at 220 °C (430 °F).
- Mix icing mixture and extra juice or water, frost dough immediately.
- Cut in small pieces 5 x 3 cm. Remove them from the baking sheets and let cool.