[Sca-cooks] Lebkuchen

[Jonathan and Rebecca Barber]

Although, as a side note, Lebkuchen dough benefits from at least overnight resting in the fridge before forming and baking.  The flavors of the spices combine in a lovely way.  If you make the dough and cook right away then can be a touch harsh.

Here is the recipe I used this past March; for the feast they actually sat for more than 2 days in the fridge with no problems and a wonderful blending of the flavors of the spices.  The proportions of the different spices are the same as in the original.

http://www.neversimple.com/SCA_stuff/ErudSulInvestiture.htm#Lebkuchen

Ru

> 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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> 
> 
> 
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