Morning Mist - Tenterfield

14 December 2009

Christmas time is "Lebkuchen' Time

In Switzerland, "Lebkuchen' (ginger bread in English) is tradition at Christmas. For many years I have missed Lebkuchen, then I was thinking. It can't be too hard to bake my own after all it's just like a bread, so I went looking for recipes on the internet and found a few. The secret seems to be the spices which can be purchased in stores in Switzerland already mixed, called Lebkuchen-Spices. Again I did some research and found the names of the spices, which are all available in shops here. Armed with the recipe and the secret of the spices, I had a go:




First I placed 50g of brown sugar in a bowl


Then I added an egg


Then I added 50g of honey


Then I added 20g of margarine and whisked
it into a smooth sauce


Then I added the rind of an orange
and mixed that in as well



In a clean bowl I placed 200g of flour and added
3 teaspoons baking powder
2 teaspoons cocoa powder


Then I mixed the spices
(tk=tip of knife)
2 tk ground ginger
1 tk Allspice
1tk ground Nutmeg
1 tk ground Cinnamon
1 tk ground Cumin
1 tk ground Cardamom
1 tk ground Coriander
I then added these spices to the flour and sifted it several times



The liquid was then added quickly to the flour and
mixed into a playable dough


I then rolled the dough between 2 pieces of baking paper


And shaped it into the sizes required
In this case I made two about 18cm X 10cm
These were placed into a pre-heated oven and
baked at 180ºC for 18 Minutes


While the pies were baking, I mixed a solution of
icing sugar with a little water. This solution is then
painted onto the pies when they come out of the oven


I then beat an eggwhite stiff so that it won't run
if you turn the bowl upside down. To that I added
icing sugar to make a fairly thick paste


This paste I placed into a plastic bag and cut a very small
corner off the bag


I then used the bag as a piping tool decorating
the Lebkuchens


Here is one. The swiss cross and an S
as it is going to my daughter Sonya in
Sydney.

The other one I took to my mate Martin who is in hospital. Martin is a Swiss Master Pastry-chef and Diane thought I was very game, bringing an amateur Lebkuchen to a professional chef. That I am!

11 comments:

  1. Well Well!

    This calls for another get together at the Haus Bohlen in the New Year and certainly AFTER summer has finished. I look forward to trying this Swiss delicacy. They who boast - must reproduce for a decision of one's colleagues to decide on a epicurean marking.
    Looked quite great mate! Well done.

    Cheers
    HB

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  2. They turned out fine and I love them too.

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  3. Das gseht grossartig us! Ächt Schwyzerisch! Bill, du hesch vili Tälent...itz chasch de e eigeti Konditorei ufmache...bi gschpannt uf dis nächschte Projekt! Grüessli us dr chalte Schwyz...Marianne Böhlen

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  4. Looks good. Ship one over here! :)

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  5. Wow Dad! They look great! I hope you'll be making one with a big C for CAROL on it!!!!! Brilliant!

    Oh I can't WAIT to come home now!!!
    mmmmmwah! See you in 5 weeks!
    Carol

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  6. Oooh I'd love to taste that. I remember seeing them many years ago in Biel, Switzerland!

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  7. wow Bill.....I think that is going to taste so good....Hope you save a bit for us....Alma and Bill. now you are a pastry chef as well... try making Lancashire Parkin.. one of Davids favourites along with cherry bakewells....he he
    love from
    Alma and Bill

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  8. Those look wonderful! Do you miss your native country? And look Anonymous wrote to you in Swiss/German!

    Ha! Now that is treat!

    Linda
    http://coloradofarmlife.wordpress.com

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  9. You should go into business or open a coffee shop or something.
    All the best for Christmas,
    John

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  10. Great photos and recipe! They look so good. I look forward to trying this out. Thank you for a great post! Merry Christmas!

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  11. *wow*mmmhhh* that reads and looks delicious indeed! actually, the home-made spice mixes are MUCH better than the ready-made ones ... you could also add ground cloves instead of the allspice.

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