[Sca-cooks] Lebkuchen

[Huette von Ahrens]

Actually, it was not Lebkuchen that Selene was referring to.  It was Springerle cookies.  

Since Springerle requires being molded with either a carved stamp or rolled out with a carved
springerle rolling pin, the dough must be very stiff in order to retain the molded shape.
If the dough isn't stiff, then the shape gets lost when it bakes.  Consequently, springerle
cookies are rock hard when they come out of the oven.  However, they do soften with age, so
that if I were to make them now, they would be perfectly edible by the time of the event
Selene was referring to.

Lebkuchen are usually quite edible when they finish baking and don't require any aging to
soften them.

Huette


--- Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Speaking of Lebkuchen Selene said:
> > Huette von Ahrens wrote:
> > > I could
> > > probably special order these from them, but it would be infinitely
> > > cheaper and better if
> > > I made them myself anyway.
> >
> > Absolutely true, which is why you should start baking now so they are
> > properly aged and ready for Crown Prince Prize Tourney on July 2.
> 
> Oh? I must have missed or forgotten this from the previous discussions 
> of Lebkuchen. What happens during this aging time? Do you keep them 
> wrapped up or something? Otherwise, I would think you would end up with 
> cookies similar to hardtack, so hard you would have to dip them in 
> something to eat them. But if they aren't dried out, how do you keep 
> them from spoiling?
> 
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas          
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> 
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