Wiki source code of Lebkuchen

Last modified by Richard Johnson on 2018/08/04 00:04
Show last authors
1
2
3 Lebkuchen:
4 \\\\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.
5 \\\\(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.)
6 \\\\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."
7 \\\\\\Heat slight in a large saucepan: (don't let get too hot)
8 1 1/3 cups honey or molasses (12 oz jar)
9 3/4 cup sugar
10 \\\\Add and melt:
11 3 tablespoons butter
12 \\\\Sift together and add:
13 About 2 cups sifted Gluten free flour ("Cup 4 Cup"):
14 enough to make a semi-liquid dough
15 1 teaspoon double-acting baking powder
16 1/2 teaspoon baking soda
17 \\\\Add:
18 1/2 cup blanched almonds
19 1/4 cup each chopped citron and chopped candied orange or lemon peel
20 1/2 teaspoon ginger
21 3/4 teaspoon cardamom
22 2 teaspoons cinnamon
23 1/8 teaspoon cloves
24 \\\\Add:
25 1 cup more flour ("Cup 4 Cup, gluten free")
26 \\\\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).
27 If you age it, you may find it necessary to heat it slightly before working
28 it into the pans.
29 \\\\Bake about 20 minutes in a pre-heated 350 deg. oven. Do not let the edges get brown or it has cooked too much!
30 \\\\Cut into squares and ice with Lemon Glaze
31 \\\\\\\\Lemon Glaze:
32 1 1/4 cups powdered sugar
33 1/4 cup lemon
34 1 teaspoon vanilla
35 \\\\Mix until smooth
36 \\

Need help?

If you need help with XWiki you can contact: