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Basel Grass Leckerlis

Grass Marzipan Potatoes

Photo by Andreas Thumm

In Honour of the Swiss.

Recommended amount of grass: 7g; makes about 140 pieces, approximately 0.06g per leckerli

switch to metric units
0.35 oz
0.245 oz
finely chopped grass
8.75 oz
2.8 oz
a bit of salt
rum, the juice of ½ a lemon, and 1 tablespoon of cinnamon powder
¼ teaspoon
freshly grated nutmeg
¼ teaspoon
ground cloves
11.375 oz
2 tablespoons
vanilla sugar
small package of baking powder
2.625 oz
ground hemp seeds
1.225 oz
candied lemon peel
1.225 oz
candied orange peel


switch to metric units
1.75 oz
2 tablespoons

Warm the butter and briefly braise the grass in it at a low temperature.

In a second pot, warm up the honey, sugar, and salt until the sugar dissolves sufficiently. Then put it in a mixing bowl with the grass butter. While the mixture is still warm, add the rum, lemon juice, and spices, and stir in the egg. Work in a third of the flour. Mix the rest of the flour with the vanilla sugar, baking powder, hemp seeds, candied orange peel, and candied lemon peel. Knead it together with the honey mixture into a stiff dough. If it is too sticky, add a bit more flour. Let the dough sit for one hour in a cool place.

Preheat the oven to 170 degrees Celsius.

Roll out the dough until it is a half centimeter thick, then place it on top of baking paper on a baking sheet. Bake it on the middle rack for 20-30 minutes. For the frosting, bring the sugar and water to a boil while stirring. The water should start to boil, and large bubbles will form in the pot. The sugar, however, should not become brown! Brush the hot pastries with the Frosting. When it has cooled, cut it into 2 x 2 cm squares.