1

Warm the honey, sugar and gingerbread spice in a saucepan. Mix together the flour, lemon zest and ammonium carbonate. Add the honey mixture and water and form into a dough. Wrap the dough in plastic and leave in the refrigerator for 1-2 days.

2

Split the dough into portions and roll out each portion on a lightly floured surface until it forms a square approximately 1-2 mm thick. Cut the dough squares into smaller biscuit-sized squares (Läckerli) and lay them on a tray lined with baking paper. Place the tray in an oven pre-heated to 170°C and bake for 8-10 minutes until the biscuits are a light brown and crispy.

3

Glaze: Mix together the icing sugar and lemon juice until it forms a smooth paste.

4

Spread the glaze on the biscuits while they are still warm. Let dry.

Suggestions

Stored in a cool dry place, the biscuits (Läckerli) can be kept for 1-2 months. Instead of lemon zest, use orange zest. Instead of using lemon juice for the glaze, use the same quantity of kirsch. Instead of using gingerbread spices, use cinnamon in the dough. Ammonium carbonate (Triebsalz) can be purchased at drugstores or non-dispensing chemists (Drogerien).

Source:

IG Dinkel, Judith Gmür-Stalder