I wanna make some Lebkuchen cookies for my daughter and GDs. The more
spices, the better. I'd love to get some recipes from this group.
Gotta have cardamom in the mix. Going shopping fer ingredients, today
or tomorrow. I'll do a trial run, first.

<https://en.wikipedia.org/wiki/Lebkuchen>

nb

On 4 Dec 2017 13:59:13 GMT, notbob > wrote:

>I wanna make some Lebkuchen cookies for my daughter and GDs. The more
>spices, the better. I'd love to get some recipes from this group.
>Gotta have cardamom in the mix. Going shopping fer ingredients, today
>or tomorrow. I'll do a trial run, first.
>
><https://en.wikipedia.org/wiki/Lebkuchen>
>
>nb
Add the cardamom. Here's the one recipe that I have left. With all
the OS changes over the years, MS has eaten and won't spit out any of
my recipes from the 90s

Lebkuchen (from 'Introduction to German Cooking, paraphrased)

3 c sifted plain/AP flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp each: ground allspice, ground nutmeg, ground cinnamon, ground
cloves
4 oz candied peel, finely chopped
4 oz walnuts, finely chopped (optional)
1 cup honey
3/4 cup dark brown sugar or muscovado sugar
1 egg
1 tbs lemon juice plus 2 tsp grated peel

glaze:
2 c icing/confectioner's sugar plus 3 tbs water, mix until smooth.
nuts or more candied peel for decoration

Sift dry ingredients together in a bowl. Warm honey and let cool
slightly.
Beat sugar and egg together until fluffy. Add lemon juice, lemon peel
and honey, beat well. Add candied peel and gradually mix in the flour.
Cover and refrigerate for a day or two.

Preheat oven to 375 F. Roll out the cold dough to about 1/4 inch thick
and cut out shapes (hearts, circles, rectangles). Place 2 inches apart
on greased baking sheets. Bake about 15 minutes. Cool slightly on a
rack.

Glaze lebkuchen while still warm. Decorate as desired. Allow to cool.
Store airtight for at least one week. They should be moist.

Janet US

On 2017-12-04, U.S Janet B > wrote:

> Lebkuchen (from 'Introduction to German Cooking, paraphrased)
>
> 3 c sifted plain/AP flour
> 1/2 tsp baking soda
> 1/2 tsp salt
> 1 tsp each: ground allspice, ground nutmeg, ground cinnamon, ground
> cloves
> 4 oz candied peel, finely chopped
> 4 oz walnuts, finely chopped (optional)
> 1 cup honey
> 3/4 cup dark brown sugar or muscovado sugar
> 1 egg
> 1 tbs lemon juice plus 2 tsp grated peel
>
> glaze:
> 2 c icing/confectioner's sugar plus 3 tbs water, mix until smooth.
> nuts or more candied peel for decoration
>
> Sift dry ingredients together in a bowl. Warm honey and let cool
> slightly.
> Beat sugar and egg together until fluffy. Add lemon juice, lemon peel
> and honey, beat well. Add candied peel and gradually mix in the flour.
> Cover and refrigerate for a day or two.
>
> Preheat oven to 375 F. Roll out the cold dough to about 1/4 inch thick
> and cut out shapes (hearts, circles, rectangles). Place 2 inches apart
> on greased baking sheets. Bake about 15 minutes. Cool slightly on a
> rack.
>
> Glaze lebkuchen while still warm. Decorate as desired. Allow to cool.
> Store airtight for at least one week. They should be moist.

Looks to be a fine recipe ....and yes, I can add cardamom. Thank you
kindly, Janet.

nb

Am Montag, 4. Dezember 2017 16:24:54 UTC+1 schrieb U.S. Janet B.:

> Lebkuchen (from 'Introduction to German Cooking, paraphrased)
>
> 3 c sifted plain/AP flour
> 1/2 tsp baking soda
> 1/2 tsp salt
> 1 tsp each: ground allspice, ground nutmeg, ground cinnamon, ground
> cloves
> 4 oz candied peel, finely chopped
> 4 oz walnuts, finely chopped (optional)
> 1 cup honey
> 3/4 cup dark brown sugar or muscovado sugar
> 1 egg
> 1 tbs lemon juice plus 2 tsp grated peel
>
> glaze:
> 2 c icing/confectioner's sugar plus 3 tbs water, mix until smooth.
> nuts or more candied peel for decoration
>
> Sift dry ingredients together in a bowl. Warm honey and let cool
> slightly.
> Beat sugar and egg together until fluffy. Add lemon juice, lemon peel
> and honey, beat well. Add candied peel and gradually mix in the flour.
> Cover and refrigerate for a day or two.
>
> Preheat oven to 375 F. Roll out the cold dough to about 1/4 inch thick
> and cut out shapes (hearts, circles, rectangles). Place 2 inches apart
> on greased baking sheets. Bake about 15 minutes. Cool slightly on a
> rack.
>
> Glaze lebkuchen while still warm. Decorate as desired. Allow to cool.
> Store airtight for at least one week. They should be moist.

Thank you, saved!
I remember the refridgerating part from a recipe I got from a friend
(50 years older than me) from Königsberg, about 35 years ago.
Lost it. :-(

Bye, Sanne.

On Monday, December 4, 2017 at 10:24:54 AM UTC-5, U.S. Janet B. wrote:
>
> 4 oz candied peel, finely chopped

I'm not much of a baker...What is Candied peel?

Thomas wrote in rec.food.cooking:

> On Monday, December 4, 2017 at 10:24:54 AM UTC-5, U.S. Janet B. wrote:
> >
> > 4 oz candied peel, finely chopped
>
> I'm not much of a baker...What is Candied peel?

It's a peel boiled for a bit then sugar added.

http://brighteyedbaker.com/confessio...d-orange-peel/



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