In The Oven

I tried this recipe that I found on google.ca instead of google.de

Ingredients

* 1/2 cup honey
* 1/2 cup fancy molasses
* 3/4 cup packed brown sugar
* 1 egg
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 2 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1 teaspoon ground nutmeg
* 1/3 cup diced candied citron(I used papaya)
* 1/3 cup chopped hazelnuts(I used almonds and ground them up)

I’d use less molasses next time, it overwhelms all the other flavors.

Directions

1. In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
3. Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow.

other recipe I have is better

*better of the two recipes I have*

okay first attempt at lebkuchen, the German gingerbread. I almost thought I botched it completely. I was using the german google.de looking for authentic German recipes, then translating them with google.translate. All the recipes I found were measured in grams. I don’t have a scale sensitive enough to weigh 12 grams. so I had turn grams into teaspoons, tablespoons and cups! It’s very hard to change a weight to a volume when you don’t know how much something weighs in the first place. A lot of google searching for how many teaspoons is such and such. and I finally came up with a recipe.

But once the recipe was put all together with what I though was the proper amount of ingredients from my large amount of deciphering, it was just a bowl of dust. I definitely put too much ground almonds and too much flour because the honey wasn’t enough to bind it all together. so I added 1 cup of soy milk, thinking I probably have ruined this recipe anyway, might as well try.

All the trials and tribulations I’ve had to go through with this recipe it actually turned out way better than expected!

here it is:
1 1/4 cup white sugar
3/4 cup honey
3/4 cup chopped candied lemon and orange peel(I used papaya spears chopped up tiny)
1 1/4 cup ground almonds
1/2 teaspoon crushed aniseed
1 tablespoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon cardamom
1/8 teaspoon nutmeg
2 teaspoon vanilla extract
2 teaspoon salt
1 teaspoon baking soda
zest of one lemon
zest of one orange
4 cups flour
(I added 2 teaspoon ginger powder)
1 cup soy milk (or regular milk)

refrigerated for 2 hours (two balls of dough wrapped in cling wrap)

You can roll it out on a floured surface to cut your cookies.

But I scooped out a large ball with floured hands onto a floured surface, and pressed about 1/8th inch thick with my palm. then used a cookie cutter to make shapes. Put on a sleet of parchment paper or silpat mat.
The rest of the dough should go in the fridge(wrap in cling wrap) when cookies are in the oven
* a new revision is now replacing the old recipe, less honey, still quite sticking, but I found out if you use a cookie scoop and just plop balls of dough down they come out perfectly round and fluffy, good to do in a pinch when you don’t have time to cut out all the cookies

bake at 325F for 15-25 minutes
(I used an insulated pan, it generally takes longer with that, it took 25 minutes)

I brushed a simple glaze on them

1 lb powdered sugar (about 3 3/4 Cup)
1/4 Cup + 2 Tablespoon soy milk(or regular milk)
1/4 Cup + 2 Tablespoon light Corn Syrup
1 teaspoon vanilla extract

so far this recipe has the best consistency and flavor compared to the bagged cookies, even better I’d say.

when the glaze had hardened I dipped them in melted chocolate(melt chocolate in double boiler), and let them firm up overnight on a sheet of parchment paper.