Lebkuchen
Lebkuchen, the cookie made with the "Christmas Spices". The recipes I have offered this week were shared by my German Friends as the "original recipe" As I compare them, basically they all contain the same spices but maybe a different ingredient and or technique mixing the batter.
Ingredients
Cookies:
1/2 cup molasses
1/2 cup honey
3/4 cup brown sugar
1 large egg
1 T (15 g) lemon juice
1 tsp (3 g) lemon zest
2¾ C (340 g) flour, plus flour for dusting
½ tsp (2 g) baking soda
1 tsp (2½ g) each ground cinnamon, cloves, allspice & nutmeg
⅓ C (80 g) candied citron, diced, optional*
⅓ C (40 g) hazelnuts, chopped
Icing
1 cup sugar
1/4 cup water or milk
1/2 tsp vanilla extract
1/2 cup confectioners sugar.
Garnish
Spiced almonds
Candied citron or ginger
Melted chocolate
Directions
In a medium saucepan, bring honey and molasses to a boil. Remove from heat; stir in brown sugar, egg, lemon juice and zest. In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover; chill overnight.
Preheat oven to 350°F (167°C). Line baking sheets with parchment paper. On a floured, hard surface roll out a small amount of chilled dough to ¼-inch (6-mm) thick. If dough is sticky, use more flour. Cut dough in 2-inch (5-cm) rounds; transfer to prepared baking sheets. Bake 10-12 minutes. Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat; stir in confectioners’ sugar. If icing crystallizes, reheat and add water or milk. Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron or ginger; or, let cool completely and drizzle with melted chocolate. Store in sealed container.
Prep time: 15 minutes.
Cook time: 10-12 minutes.
Makes 12 servings.
Cookies:
1/2 cup molasses
1/2 cup honey
3/4 cup brown sugar
1 large egg
1 T (15 g) lemon juice
1 tsp (3 g) lemon zest
2¾ C (340 g) flour, plus flour for dusting
½ tsp (2 g) baking soda
1 tsp (2½ g) each ground cinnamon, cloves, allspice & nutmeg
⅓ C (80 g) candied citron, diced, optional*
⅓ C (40 g) hazelnuts, chopped
Icing
1 cup sugar
1/4 cup water or milk
1/2 tsp vanilla extract
1/2 cup confectioners sugar.
Garnish
Spiced almonds
Candied citron or ginger
Melted chocolate
Directions
In a medium saucepan, bring honey and molasses to a boil. Remove from heat; stir in brown sugar, egg, lemon juice and zest. In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover; chill overnight.
Preheat oven to 350°F (167°C). Line baking sheets with parchment paper. On a floured, hard surface roll out a small amount of chilled dough to ¼-inch (6-mm) thick. If dough is sticky, use more flour. Cut dough in 2-inch (5-cm) rounds; transfer to prepared baking sheets. Bake 10-12 minutes. Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat; stir in confectioners’ sugar. If icing crystallizes, reheat and add water or milk. Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron or ginger; or, let cool completely and drizzle with melted chocolate. Store in sealed container.
Prep time: 15 minutes.
Cook time: 10-12 minutes.
Makes 12 servings.
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