- Mmm
Mmm!
- It is just a smack in the mouth.
(symphony music)
- Hello
- Everyone, it's Barry here.
Hope you're well.
Today, we are making something called Leckerli
and this originates
from Switzerland.
Well, I hope it does.
As you know, I've just come back
from Switzerland and when I was
in the airport, I was a bit hungry craving a snack
and I went and bought something called Leckerli.
What Lecker, apparently, which I heard actually
heard quite a lot when I was in Switzerland
stands for good or pleasant or nice, right?
Or sometimes being slightly intoxicated.
We'll skim over that.
But Leckerli can mean a treat or also
a kind of gingerbread.
And this is basically what it is.
It was like a fruity almondy, sugary, dense.
It was dense,
tough, gingerbread.
But when I was in an airport
and it was delayed for three hours
it was blooming good and
I've just made it and it's stocking.
So this will be on the taste of the world playlist
but just before we do, here's a little bit
of a slide show of my time
in Switzerland.
We had a really cool time.
I actually went to Gruyeres,
which is where Gruyeres cheese is from.
There's a factory there.
I went inside there.
We went to a cool science museum
and Phoebe's and Chloe's hair went everywhere.
I went up a cable car.
I was a bit scared
cause I've seen the James Bond movie where he fights Jaws,
a metal teeth guy.
We went to a chocolatier called
Cailler
We did like a chocolate making class.
That was pretty cool.
And I made a fish.
We did actually catch a train
to Italy
which one thing I found awesome about Switzerland
if you've never been, was like you could literally go
to Germany,
then France, then Italy and wherever else.
And then also we went up some epic mountain walks
and it was very, very fun indeed.
So yeah, really cool experience, but I just
wanna have a little taste of my Swiss adventure.
Right, now.
So this
is how you make Leckerli.
Luckily for you
we're doing it here rather
than having to travel to Switzerland,
'cuz it, it wasn't,
it's quite an expensive place.
If you're an OG Barry Lewis
My Virgin Kitchen fan, you're gonna love this.
If you wanna make this,
hit pause on the video (snaps)
now and scribble down all of these ingredients.
It'll also be on my website
and in the video description.
First up, what you need to do is grab yourself
a sauce pan.
Add in the sugar
(plastic crinkles)
(lid clicks)
And then
dump in
that honey.
Transfer the sauce pan over to your hob,
over a medium low flame.
Initially stir the sugar and honey together just to
dissolve it through and keep bubbling away until
it foams.
And then I'm gonna leave it.
Alright.
When I say leave it, I'm not gonna
leave it, leave it.
I'm gonna keep my eye on it,
but it doesn't need to
be stirred and agitated, alright?
Especially on a Monday morning.
So with that all nice and mixed together
remember it will be very hot indeed.
So please be careful.
Oh
Baby.
(sniffing)
Ah, smells like a, smells like a bee.
Push in your mixed peel,
the sliced almonds
and then finally the ground almonds.
Get that all in there and mix it together
and start to question your life choices
of this recipe selection today.
Okay, I dunno where that was going then
but now this is looking,
this is looking better.
Okay, bit worried at the start.
I mean it's not the most appetising
looking thing right now, is it?
Look at that.
(laughs)
Yeah, that wasn't how it looked.
(laughs)
I don't know where this is going.
Okay,
I did get a little bit freaked out doing that.
Was, "Is this working?"
"I don't know."
So with that mixed together
and indeed looking a little bit bizarre,
I created myself a little bit of a diversion
tactic.
I preheated my oven to 150 C fan,
170 C.
Then I got my flour and added the dry ingredients
in there just because that felt just way more nice
and normal than the weird sort of foamy citrusy,
almondy mixture
beside me.
That is nice and blended in.
And it does actually smell 20% like how
I would imagine an elf to smell like.
Okay, let's get this thing in.
(gentle music)
Okay.
Now, sometimes a recipe sells itself.
But right now, right now I'm struggling folks.
It smells good though.
(gentle music continues)
It's quite tough.
It's very tough.
Alright, I decided to get my hands in
and this, I've gotta be honest
it's still like luke warm
and it is really
I've never sort of kneeded like dough like this
that's like really warm,
but there is something really,
it's like almost like a hot water bottle.
It's amazing.
I gotta be honest as a thing though that,
like I say
it looks way better.
I mean it's still a blob, but yes, it is sticky.
But that is oh,
(sniffs)
smelling good and looking visually
way better than it was
a couple of minutes ago.
So make sure all your flour's in there.
I think that's my top tip right now.
So it's telling me to use a cookie tray.
Okay,
so like a flat edged
cookie tray with
baking parchment on the bottom
and then on the top to help roll it out.
Normally, I would use something lipped, like a
baking tray like that to give it some guidance
to stop it spilling there.
It is quite a rigid, butch,
stiff,
sticky dough.
So,
yeah, there's that.
(paper crinkling)
This on top.
Ugh.
Oh, I can press it.
(paper crinkling)
That is really sticky.
Come on,
come on.
Alright.
I mean the whole rolling out thing got a bit weird
and I was starting to overthink it
about does it matter if it's a circle or not?
Spoiler alert,
it really doesn't.
It ends up, you slice it up any size you want.
Mine were like little cube pieces
that I had in a package in the airport.
We've kind of done a bit
of a
rustic approach for
our final one.
Yes, it might be more like a pizza,
but we'll go with it.
(laughs)
We've come this far.
There's baking powder in it, right?
What? What's the worst that can happen?
Place it into your preheated oven
and actually, I started to bake it for 20 minutes.
20 minute timer on that.
Are you trying to eat the cinnamon?
I thought I got it all up.
Are you doing your own little cinnamon challenge?
Huh?
But in the end it went in there for 425.
There is one minute left and my battery
literally just went.
So I think
the timer should go off any moment now.
(sniffs)
(timer beeps)
Oh!
Come on now.
That's pretty good.
Like smells
so good.
Right. Let's get it out the oven.
Oh wow.
Woo hoo hoo. (sniffs)
It's puffed up a bit
(sniffs)
and it smells really fruity now.
So it can sit on a trivet for a little while
but ultimately you want to get it
on to a wire rack to start to really cool down.
Whilst it's doing that,
you can get your final two ingredients of your icing sugar
and water
and just combine that together
in a bowl.
Just whisking it through
until a nice smooth icing is
achieved.
Achieved?
Ah, there we go.
Look,
I'm gonna have a nice smooth icing
that looks a bit like PVA glue.
And you can make that thicker to make the icing stand out
but as it dries, it does get stronger.
You've got yourself a nice glaze there
and whilst it was still slightly warmed,
you can start to take that glaze
and take your time
with this,
like enjoy the moment, brush it like your
you're Picasso painting,
whatever Picasso did,
but just paint, alright?
Oh, I also went to this Swiss army knife museum.
Sorry, I got completely
diverted.
I stayed where Swiss army knives existed.
Phoebe and Chloe
got Swiss a army knife as a gift.
I need to confiscate that.
They are blooming sharp.
They are very good.
Anyhow, enjoy the moment,
glaze and brush the icing
all onto
your baked Leckeri.
Look how shiny it is.
It's like a mirror glaze.
But that
is why I put the baking tray there.
You see that?
Just in case.
Then, it's jolly well up to you
how you wanna slice this thing.
I would strongly advise to slice it.
I mean, you could just have a massive one like that
but it's a big old piece
of Swiss gingerbread if you wanna go that route.
And once you slice it up, it'll look
just like this.
Keep it in an airtight container
or eat the whole stuff straightaway.
It smells
so good.
The icing is formed a very like glaze on the top.
The stench, the stench
of honey.
You can see some fruit pieces.
The ground almond sat in the middle,
plus the almond fingernail bits
in there.
Look at that little glaze on there, huh?
You see that?
Ooh.
Here we go.
Mmm, Mmm
Mmm Mmm.
Mmm
Mmm, Mmm
Mmm!
Lecker.
Li.
Mmm!
There's a plane flying over my house right now
probably heading to Switzerland to go
and buy some of this stuff.
And like I say, it's got that denseness,
a chewiness too
but the honey vibe running through it,
it's like a honey,
like a race track of honey.
Then the nuts, then the fruit hits you.
If you like honey and you like almonds and you like fruit,
it is just a smack in the mouth, a smack in the chops
of a real nice Swiss gingerbread that takes like,
I don't know, 25 minutes.
Making the dough
took like 15 minutes and I filmed it.
So you can definitely smash this
out the park and make yours look way better than mine.
Mmm.
Sorry, I was gonna finish the video, but I'm
eating.
Mmm.
But there we go folks,
that is it.
That is how you make, Leckerli.
It's been a very delicious,
tasty morning making this.
And I will add this
to the taste of the world playlist.
The playlist where I travel around the world
in my kitchen eating recipes
from
around the world.
But for the first time, this is where I've actually been
to the place and come back and giving you my research.
So I think you will absolutely smash this
out the park and love it.
Give it a go and I'll see you later.
Cheers.
Oh, bye.
♪ Cause cook'n ♪
♪ is nice. ♪
♪ Cause cook'n ♪
♪ Is nice. ♪
♪ Cause cook'n ♪
♪ Is nice. Nice, nice, nice. ♪
- Mrs. B.
What was your favourite part of gonna to Switzerland?
Apart from eating
Leckerli at the airport, obviously?
- All the scenery and the hike we
did in last, - It was good,
wasn't it? - Yeah.
Oh,
That's amazing!
- It's good, isn't it? - It's like,
hard but soft at the same
time. - Yeah, like a,
like a dense, flaky, but like
_ And the top is - Chewy.
- Yeah! Wow!
- A little taste of Switzerland.
I've gotta do this now I'm be like
this is not Swiss, this is Brazilian.
I had it at the Swiss airport
and that's all that matters.
Maybe I should just do a section on the channel of just
doing duty free
because that way I'm just international.
Doesn't matter where I am then.
- Very true.
- Homemade aftershave.
Next video.