Little slow of the mark with this one, lebkuchen would normally be baked pre Christmas and I would certainly have eaten my first one at the beginning of December the minute they arrived in the Frankfurt shops. I make a batch every year but have been a little busy baking Christmas cakes, trays of gingerbread, festive biscotti and panforte for the shop but no lebkuchen! In fact I had not even missed or thought about it until I read London Eats post about Eliesenlebkuchen. Christmas may have been and gone but I wasn’t going to wait a whole year to have lebkuchen, I blame you London Eats! A batch for a New Year celebration, perfect idea, the problem is we have almost finished them and I doubt they will make it into the New Year.
I had forgotten how truly special these biscuits are, the scent wafted through the house and I couldn’t even contain myself to wait for them to cool. Stuffing one in my mouth hot from the oven. Good? Yes, but much better if you wait for them to cool and glaze or dip them in chocolate. I haven’t written the recipe but offer you a link here, I did make a few changes due to available ingredients and how I remember them (see below).
Some of you may know that I am a bit of a vintage diva, owning a lot of 60s & 70s outfits. Well it doesn’t stop at clothes, I picked up the set of New Zealand Temuka pottery you see in the photo Christmas Eve at the Op Shop (Charity Shop) and wrapped them up and put them under the tree. A gift to me from me! The cups are the perfect flat white coffee size, just the right thing when you gift your hubby a coffee machine for Christmas ;o) The pot we can use for tea.
If you scroll below you will also see my latest vintage find that needs a little TLC , I’ll post pics of the chairs once pretty and complete.
Enjoy your New Year celebrations…. see you in 2014! xx
My changes to the Lebkuchen recipe
1. I had no bakers ammonia (hard to come by here) so I just skipped it. I was going to add a bit of baking soda instead but completely forgot and the results were still amazing. So don’t worry if you can’t get any.
2. I had lebkuchen spices which are better than mixed spice as they contain more spices (ground cinnamon, ground cloves, ground allspice, ground nutmeg, ground coriander, ground cardamom, ground ginger, ground anise seed, ground star anise). Maybe make your own or add a few extra spices to the mixed spice. Here’s a link .
3. I also used ground hazelnut only which is how I remember having them.
4. I pipped mine onto bakers rice paper and glazed one side.