applepie
Dec 10th, 2005, 04:34 PM
In Germany we have a very long tradition of baking all sorts of Christmasy biscuits. The best ones are Lebkuchen, a sort of spiced gingerbread - nothing like the dry stuff you buy in supermarkets.
The dough really should be made 3 weeks ahead so that the flavours can develop, but if you hurry they will still be good.
3 lbs Flour
1 1b molasses
1 cupbrown sugar
5 oz margarine
2 oz candied orange peel
1 cup rose water (or 1 cup water)
1/2 oz Cloves
1/2 oz Cinnamon
1 grated lemon rind
1 cup almonds, blanched and split in halves
1 1/2 cups candied fruit and raisins
Bring molasses and sugar to a simmer, and cook 5 minutes. (to disolve sugar)
Let cool then stir in everything else, with the flour being last.
Let the dough stand covered, at room temperature for 3 weeks.If you don't have that much time its okay.
Roll out fairly thin, cut into rectangles 1 and a half inches by 3 inches (4 x 8 cm) with a fluted cutting wheel, or just a knife.
Roll out fairly thin, cut into rectangles 1and a half inches by 3 inches (4 x 8 cm) with a fluted cutting wheel, or just a knife.
Try a few cookies and bake in a 325 degree oven for 10 minutes, and let cool.Check the texture. If you desire a crispier texture, bake an additional 5 min.
This recipe makes lots of cookies, but they keep well if kept in a tightly covered tin or in the Freezer. Don't usually keep long though...
The dough really should be made 3 weeks ahead so that the flavours can develop, but if you hurry they will still be good.
3 lbs Flour
1 1b molasses
1 cupbrown sugar
5 oz margarine
2 oz candied orange peel
1 cup rose water (or 1 cup water)
1/2 oz Cloves
1/2 oz Cinnamon
1 grated lemon rind
1 cup almonds, blanched and split in halves
1 1/2 cups candied fruit and raisins
Bring molasses and sugar to a simmer, and cook 5 minutes. (to disolve sugar)
Let cool then stir in everything else, with the flour being last.
Let the dough stand covered, at room temperature for 3 weeks.If you don't have that much time its okay.
Roll out fairly thin, cut into rectangles 1 and a half inches by 3 inches (4 x 8 cm) with a fluted cutting wheel, or just a knife.
Roll out fairly thin, cut into rectangles 1and a half inches by 3 inches (4 x 8 cm) with a fluted cutting wheel, or just a knife.
Try a few cookies and bake in a 325 degree oven for 10 minutes, and let cool.Check the texture. If you desire a crispier texture, bake an additional 5 min.
This recipe makes lots of cookies, but they keep well if kept in a tightly covered tin or in the Freezer. Don't usually keep long though...