SC - Progress report on Lebkuchen
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Feb 23 10:53:43 PST 2001
The modern Lebkuchen I've come across are all fairly soft. Most commercial
Lebkuchen (the kind in the tin boxes) I've seen use a rice flour wafer for
the bottom of the cookie to help stiffen them and keep them intact. The
traditional bakery fare is a 2 x 4 inch bar about 1/2 inch thick with a thin
sugar icing.
While Lebkuchen is usually translated spice cookie or spice bar, I believe
the literal translation would be "lively cake."
Bear
> The modern recipes I have seen for Lebkuchen all refer to a
> spicy hard
> cookie. And many of the spices included are the same as is used to
> make the medieval Lebkuchen. So, I am thinking that the modern
> Lebkuchen got its name from the spicy mixture which may have
> originally
> gone into it.
>
> Kateryn
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