Marshallese Läckerli

Ingredients

Marshallese Läckerli differs from the original Basler Läckerli by incorporating tropical ingredients and flavors. While the Swiss version traditionally uses almonds and candied citrus peel, the Marshallese adaptation replaces these with coconut flakes and tropical fruits. The spices remain similar, with cinnamon and nutmeg providing warmth and depth to the flavor profile. This fusion of Swiss and Marshallese cuisines creates a unique and exciting twist on the classic Läckerli. We alse have the original recipe for Basler Läckerli, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (30g) coconut flakes 1/4 cup (30g) coconut flakes
• 1/4 cup (60g) dried tropical fruits (such as pineapple, mango, or papaya), finely chopped 1/4 cup (60g) dried tropical fruits (such as pineapple, mango, or papaya), finely chopped
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories: 180 kcal / 753 kJ
• Fat: 5g (Saturated Fat: 3g)
• Carbohydrates: 32g (Sugar: 18g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, brown sugar, cinnamon, nutmeg, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the honey, coconut milk, melted butter, coconut flakes, and dried tropical fruits.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms.
5. 5.
   Transfer the dough onto the prepared baking sheet and press it evenly into a rectangle, about 1/2 inch thick.
6. 6.
   Bake for 20-25 minutes, or until the edges are golden brown.
7. 7.
   Remove from the oven and let it cool for a few minutes before cutting into small squares or rectangles.
8. 8.
   Allow the Marshallese Läckerli to cool completely on a wire rack before serving.

Treat your ingredients with care...

• Coconut flakes — Toast the coconut flakes in a dry skillet over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• For a more pronounced tropical flavor, you can add a few drops of coconut extract to the dough.
• Experiment with different dried tropical fruits to find your favorite combination.
• Store the Marshallese Läckerli in an airtight container to maintain its freshness and chewiness.
• Serve the Läckerli with a scoop of coconut ice cream for an extra indulgent treat.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the dough.

Serving advice

Serve the Marshallese Läckerli as a delightful snack or dessert. Pair it with a cup of Marshallese hibiscus tea for a truly tropical experience.

Presentation advice

Arrange the Marshallese Läckerli on a platter, garnished with toasted coconut flakes and a sprinkle of powdered sugar. The golden-brown squares will be visually appealing and inviting.