Nuremberg Lebkuchen & a Mid Winters Picnic
A mid winters picnic at the beach, it sounded like a grand idea and everyone was to make something to bring along to eat and share. I knew exactly what I was going to make since Sasa from Sasaunakku had sent me a packet of German gingerbread spices from Austria a few weeks earlier. Lebkuchen and Gluwein always brings back fond memories of the many winter evenings we spent round the Christmas tree at Christmas market in Frankfurt, so that is what I was going to treat everyone too. The picnic unfortunately wasn’t a success, in fact it didn’t happen at the beach at all that day since it decided to rain non stop. but I wasn’t deterred, P & I did the honorable thing and sat in-front of the fire and enjoyed a Gluwein and Lebkuchen, the Lebkuchen we have been enjoying all week since I made enough for ten! Thanks Sasa, the spices are exactly how I remember them. Pop over to Sasa’s blog (http://sasasunakku.com) which has a great mix of her heritage and upbringing in Japan & New Zealand as well as the many places she has travelled.
Usually these biscuits are coated with a sugar glaze or dipped in chocolate but I left mine plain.
- 6 eggs
- 350 g sugar
- 4 tsp of lebkuchen spice or the following spices
- 2 tsp cloves, ground
- 2 tsp ground nutmeg
- 2 tsp cinnamon
- zest of 1 lemon
- 250g ground hazelnuts
- 250g flour
- Pre heat oven at 180C.
- In a bowl, whisk together eggs and sugar until thick and creamy.
- Add the spices, zest, flour and ground hazelnuts and combine.
- In your hand roll a golf ball size piece of dough and place on a greased non stick baking tray. Flatten slightly. Repeat leaving space in between each biscuit as they will spread slightly. Normally lebkuchen are baked onto small wafers but since we do not have them here I bake them straight onto a tray but it must be non stick.
- Bake for 25 minutes.