tlebkuchen.md - recipes - Recipes
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tlebkuchen.md (2581B)
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1 #### Lebkuchen
2
3 Images:
4 [Chocolate glazing](#lebkuchen_chocolate.jpg)
5 [Chocolate glazing (cut)](#lebkuchen_chocolate_pieces.jpg)
6 [Sugar glazing](#lebkuchen_glazed.jpg)
7
8 Note: It is possible to make vegan Lebkuchen by leaving away the eggs and using a
9 substitute such as golden syrup or "Zuckerrübensirup" for the honey. I suppose you
10 could also use a proper substitute for the eggs, but I just used about 120mL of water
11 as a substitute. Another idea would be to use only syrup instead of half syrup, half
12 sugar, but I haven't tried that yet.
13
14 - Ingredients
15 + 250g honey
16 + 250g sugar
17 + 2 eggs
18 + 500g flour
19 + ~1 1/8 tsp (5g) "Hirschhornsalz" (baker's ammonia/ammonium bicarbonate)
20 + 2 Tbsp Lebkuchen Spice
21 + Chocolate or other glazing
22 - Instructions
23 + Heat honey in small pot
24 + Add sugar and keep heating until it has dissolved
25 + Leave to cool
26 + Combine with 375g flour, eggs, and spice
27 * Note: Mix the spice with the flour first so it is distributed evenly.
28 + Leave to rest in a cool place for one day (or just overnight)
29 + Add remaining 125g of flour and Hirschhornsalz and knead thoroughly
30 + Spread fairly thin on greased baking tray (<1cm thick, maybe around 0.5cm)
31 * Note: I have a ~30cm x 36cm tray that works well *for a double portion*.
32 + Bake at 180 C until it has turned nicely brown (~10-20 min)
33 * Note: The baking time depends very much on the thickness of the Lebkuchen and the
34 type of tray used. Some trays just don't bake as well as others. If the Lebkuchen
35 isn't baked long enough, it will still be gooey in the middle.
36 + Leave to cool, then add whatever glazing you want
37 + Notes
38 * Add the honey-sugar mixture to the flour before it has cooled completely, or it will
39 be almost impossible to get out of the pot.
40 * Apparently, Hirschhornsalz may cause certain substances to be formed that may cause
41 cancer. It's probably possible to use baking powder/soda instead, but I haven't
42 experimented with that yet.
43 * If the glazing is not chocolate but some sort of sugar mixture, add it when the
44 Lebkuchen is still hot so it dries more quickly.
45 * You can also add nuts to it. Let your imagination run free, at least within bounds.
46 * The dough is really sticky and difficult to work with. When spreading it onto a
47 tray, I always dip my hands in water before so it doesn't stick as much, and I just
48 spread it with my fingers instead of trying to use a rolling pin.