Directions: |
Directions:Heat together over low/medium heat the honey,240g sugar and the 50g water until the honey is dissolved. Let cool slightly. Meanwhile, Beat the egg with the 100g sugar. Dissolve the ammonium carbonate in the milk in a cup, and the potassium carbonate in the 20g water in a cup. Put the flour in a large bowl, and add the lebkuchen spice and the cinnamon. Then add the egg mixture, honey mixture, and the other mixtures in the cups. Mix well with a large wooden spoon. Place in a large sealed container and leave in the fridge to mellow for at least one week before you plan to bake it. This is an important step. When you are ready to bake, make the potato starch glaze and have ready, also one recipe of royal icing for decorating. To make the potato starch glaze, first put 50g potato starch into a cookie sheet and toast in the oven at 400 º until it is golden brown in color. Watch carefully. Then mix with 250 g cold water and bring to a boil. Ready to use.
For the royal icing, put 25 g egg white and 100g powdered sugar in a bowl and beat well with an electric beater for 5-6 minutes. If it is too thick to use, add drops of lemon juice to dilute, or if too thin, add powdered sugar. Scrape into small zip lock bag and snip off a corner to use.
When ready to bake the lebkuchen, roll out dough to about 1 cm thickness. Cut into desired shapes, circles or squares, and brush with milk. Bake at 350 degrees for about 15-17 minutes. Do not overbake. When done, brush with the potato starch glaze while still hot. Once cooled, decorate with icing. |
Personal
Notes: |
Personal
Notes: This is a daunting, complicated recipe I will not lie. But it is the best one, and the closest to the real thing I have ever made. Over the years, I have tried a long long list of lebkuchen recipes, but they did not taste as good as this one.
|
This recipe for The Best (Best Ever) Lebkuchen I Have Ever Made is from