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Weekend Recipe: Leckerlie:

The Executive Chef of the Sheraton on the Park hotel in Sydney shares one of his Christmas treat specialities.
By David Watson
Date: December 07 2013
Tags: recipe,
Editor Rating:

Leckerlie is a traditional spice biscuit that is made all-year round, but is especially popular at Christmas and can be presented in Christmas-themed shapes and decoration.

In certain German dialects, ‘leckerli’ is the diminutive form that roughly translates into ‘delicious little treat’. This is exactly what this is. It originated in Basel, Switzerland, and has been made for more than 700 years.


Honey – 250 gm

Brown sugar – 125 gm

Whole meal flour – 250 gm

Cinnamon powder – 5 gm

Clove powder – 5 gm

Mixed peal – 75 gm

Almond flakes – 75 gm

Bi- carb of soda – 5 gm

Kirsch – 25 ml

Candied ginger (chopped) – 75 gm

Fondant for icing


1.  Warm the honey brown sugar and spices together. Keep aside to cool to room temperature.

2.  Mix all the rest of the ingredients to a smooth paste.

3.  Bake at 175 degrees for 30 -40 minutes in a tray in a metal frame. Depending on the thickness of the frame check in the centre for baking (if not sticking to your knife or pick it’s baked).

4.  Take out and brush with melted fondant. Return to the oven and bake till the sugar of the brushed fondant is crystalized.

5.  Take out and cool.

6.  Cut in the desired shape and serve.

If you don’t feel like making Leckerlie yourself and you’re in Sydney, you can purchase some (as well as other Christmas treats) at the Christmas Shop at the Sheraton on the Park. 

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