Nature Park Travel - Tip
Contact A-Z Search
home > Food & Drink > Lebkuchen
|
|
Nature Park Travel - Tip |
|
|
Contact A-Z Search |
|
home > Food & Drink > Lebkuchen |
|
|
Gendarmenmarkt Christmas Market in Berlin Christmas Recipes: Lebkuchen |
Traditional Recipe for Elisen Lebkuchen - Nurenberg GingerbreadSieve 52.5 oz (1500 g) flour into a large bowl, add 1 teaspoonful of ground cloves, 1 teaspoonful of ground macis, 1 teaspoonful of ground cardamom, two teaspoonful of ground cinnamon, 1/2 teaspoonful of ground ginger, grated orange and lemon peel (make sure they are untreated), 7 oz (200 g) chopped hazel nuts, 1.75 oz (50 g) chopped candied lemon peel and 1.75 oz (50 g) chopped candied orange peel. Dissolve 0.7 oz (20 g) potash in water (potash is the traditional leavener used for Lebkuchen, you may use baking soda, if it is not available at your chemist). Bring to boil 17.5 oz (500 g) honey and 8.75 oz (250 g) sugar, keep stirring. Take from the fire to cool. Pour the honey liquid over flour and spices, then add the potash / baking soda. Knead thoroughly. Form small balls from the dough, roll out into round slices. Traditionally the dough is laid on thin edible wafer papers made from water and flour - Oblaten in German. You can place the Lebkuchen slices directly on the baking sheet or on a baking tray greased with butter or margerine, if you wish. Leave for a day in the warm kitchen. Bake the next day 15-20 minutes at 356 degrees Fahrenheit / 180 degrees Celsius. Dissolve icing sugar in water or heat up bitter chocolate and spread thinly on top of the warm Lebkuchen. Decorate with almonds. Lebkuchen should be stored in tin boxes. Lebkuchen taste best with Gluehwein. top of page <<
|
For Children & Parents |
