Lebkuchen:


Honey, like molasses, may be troublesome. Old Cerman cooks used to insist on its being over a year old. Very good cakes are made with fresh honey, but then the amount of flour is a little hard to gauge.


(If a crisper bar is desired, substitute carbonate of ammonia, for the baking powder and soda given below. Use 1 teaspoon carbonate of ammonia dissolved in 2 tablespoons warm ,water, rum or wine.)


These Cerman Honey Bars will keep 6 months in a tightly closed tin, especially if, as our grandmother used to say with a twinkle, "locked up."



Heat slight in a large saucepan: (don't let get too hot)
1 1/3 cups honey or molasses (12 oz jar)
3/4 cup sugar


Add and melt:
3 tablespoons butter


Sift together and add:
About 2 cups sifted Gluten free flour ("Cup 4 Cup"):
  enough to make a semi-liquid dough
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda


Add:
1/2 cup blanched almonds
1/4 cup each chopped citron and chopped candied orange or lemon peel
1/2 teaspoon ginger
3/4 teaspoon cardamom
2 teaspoons cinnamon
1/8 teaspoon cloves


Add:
1 cup more flour ("Cup 4 Cup, gluten free")


The dough should be sticky to the touch. You may age the dough overnight, refrigerated, in a covered crock. or pat it out at once into a 1/4-inch thickness in buttered pans (12 1/2" x 17 1/2" x 1/4" deep pan) (use LOTS of butter, so it doesn't stick).
If you age it, you may find it necessary to heat it slightly before working
it into the pans.


Bake about 20 minutes in a pre-heated 350 deg. oven. Do not let the edges get brown or it has cooked too much!


Cut into squares and ice with Lemon Glaze




Lemon Glaze:
1 1/4 cups powdered sugar
1/4 cup lemon
1 teaspoon vanilla


Mix until smooth