Basler Lackerli

Lackerli are made from honey, flour, candied peel, almonds, kirsch and a heavy load of spice, baked as a sheet and cut into squares while warm, then glazed - the result is hard rather than soft, and traditionally softened by keeping rather than eaten fresh from the oven. Their history follows Basel's: the city sat on the trade routes and its spice merchants had access to ingredients that were expensive elsewhere, so a biscuit built almost entirely on spice, honey and imported peel made commercial sense here from the late medieval period. They are associated with the autumn Herbstmesse and with Christmas, and are sold year round in tins as the standard Basel present.

What you actually see

• A hard spiced honey square - cut from the sheet while still warm.
• Spice-trade ingredients - peel, almonds and spice from the city's merchants.
• Softening with keeping - not meant to be eaten straight from the oven.
• Tins as the standard gift - sold year round across the city.

When to go

All year; the Herbstmesse in autumn and Christmas are the traditional seasons. A coffee stop.

Honest expectations

They are genuinely hard, which surprises people expecting a soft biscuit - dunking is normal. They contain kirsch. Industrial and artisan versions differ considerably. Nut and alcohol content matter for some visitors.

Nearby

Basel's old town and museums are around; the Ermitage at Arlesheim is south.