Lebkuchen
Dec 03, 2014 in baking, food, sweet baking, chocolate, christmas, cinnamon, ginger, lebkuchen, treat petite, cookblogshare. Read the original on: Paul's Food World
Yesterday I celebrated my birthday with a trip to Newcastle with my parents to do Christmas Shopping. I think I now have everything bought for Christmas and just now need to get around to the arduous job of wrapping it all.
This week I’ve been trying to recreate some of my favourite Christmassy bakes. On Monday I made a batch of mincemeat. Today I have filled the kitchen full of those spicy Christmas smells in making lebkuchen and tomorrow I’m hoping to make stollen. Every year my parents buy lebkuchen from Aldi and while enjoying some over the weekend I thought that they would be an interesting bake to have a go at recreating.
Apparently the forerunner of today’s lebkuchen was called the honey cake and cn be traced back as for the Romans, Egyptians and Greeks. Lebkuchen itself was created by German monks in the 13th century. It has been recorded in Ulm in 1296 and in Nuremberg in 1395. As with many things it is known by different names in different areas such as Honigkuchen and Pfefferkuchen depending on the ingredients used it that locality.
Having had the Aldi version of Lebkuchen at my parents I thought it would be a good Christmassy bake to have a go at. I came across this recipe and adapted it to suit what I was looking for.
Lebkuchen
Yield: 16
Ingredients
Lebkuchen
250g Plain Flour 85g Ground Almonds 2tsp Ground Ginger 1tsp Ground Cinnamon 1/2 tsp Bicarbonate of Soda 200ml Clear Honey Zest of 1 Lemon 85g Butter Pinch of Ground Cloves Pinch of Grated Nutmeg Pinch of Black Pepper 180g Dark Chocolate Icing100g Icing Sugar 1 Egg White, beaten 1-2tbsp WaterInstructions
- Combine the dry ingredients and zest in a large bowl.
- Heat the honey and butter in a pan until the butter has melted, then add the mixture to the flour mixture.
- Mix well until the dough is combined and fairly solid, cover and leave to cool
- Heat oven to 180C/Fan160.
- Shape the dough into balls and place slightly apart on a lined baking tray. Flatten each one slightly.
- Bake for 15 minutes and cool on a wire rack.
- When they are cool turn them upside down. Using a bain-marie melt the chocolate. Spoon the melted chocolate onto the bottom of the lebkuchen and using a knife spread till the base is covered. Leave aside to set.
- When the chocolate has set combine the egg white, icing sugar and water in a bowl until you get a smooth runny icing. Dip the top of each one into the icing and use a knife to spread the icing over the top of the lebkuchen. Leave aside for the icing to set.
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What are your favourite Christmassy bakes? If you’ve enjoyed this post please do share it with your friends and networks.
This post has been shared at
#CookBlogShare hosted by Super Golden Bakes
Bake of the Week hosted by Casa Costello
Treat Petite hosted this month by The Baking Explorer, also hosted by Cakeyboi
The post Lebkuchen 17 Recently updated ! appeared first on Paul's Food World.
Read the original on: Paul's Food World
Paul's Food World, Paul Storey
I started my blog in 2013. I’m a man in my 30′s living in Scotland. I love to cook and especially to bake. This blog is a way of sharing a collection of my foodie thoughts and recipes.
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