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–+ servings
Nürnberger Lebkuchen

Granny's German Gingerbread Cookies

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Recipe for traditional German gingerbread cookies with hony, rye, candied orange and lemon peels and walnuts.
Vorbereitungszeit 2 Minuten
Arbeitszeit 40 Minuten
Gesamt 54 Minuten
Portionen 12 baking sheets

Zutaten

For the dough

  • 500 g rye flour no wholemeal
  • 500 g all purpose flour
  • 2 eggs
  • 100 g Butter or margarine
  • 250 g sugar
  • 750 g honey
  • 250 g walnuts grated
  • 100 g candied orange peels
  • 100 g candied lemon peels
  • 30 g gingerbread spice mix
  • 20 g potash
  • 10 g staghorn salt (hartshorn salt)
  • 6 tbsp. milk to dissolve potash and hartshorn salt
  • flour for rolling out the dough

Chocolate glaze

  • 200 g dark chocolate
  • 200 g milk chocolate
  • 50 g margarine
  • 50 g butter unsalted

Royal icing

  • 500 g icing sugar (powdered sugar)
  • 1 egg white
  • 1 pinch lemon juice

Anleitung

  • Cut the candied orange and lemon peels very finely. The best way to do this is to use a kitchen aid with a grater. Alternatively, use a knife.
  • Dissolve potash and hartshorn salt in a tbsp. of milk. Do that in separate bowls. (One for potash and one for the hartshorn salt).
  • Weigh sugar, butter and honey and put in a big pot. (Should be big enough for the other ingredients later)
    Heat up on the stovetop until sugar and butter are dissolved. Stir constantly. (Don't bring to a boil.)
    Remove the honey-butter mix from the heat and let cool.
  • In a separate bowl, mix rye flour, all purpose flour, ground walnuts and gingerbread spice mix.
    Add the candied orange and lemon peels, the egg and the sugar-honey-butter-mix and mix well with a kitchen aid or hand mixer.
  • At the end, add potash and hartshorn salt and mix well.
  • Let rest in the fridge over night.
  • Prepare the board and rolling pin. Always dust with flour. The dough should always be cool and dusted with sufficient flour so that it does not stick. Roll out to appr. 5mm.
  • Preheat oven to 175 ° C (347°F). Bake for about 10 minutes.
  • When the cookies are cool, glaze with chocolate.
    Chocolate glaze: Cut small and heat chocolate and butter/margarine in a water bath, stir well.
  • When the chocolate glaze is dried, prepare the icing: mix sieved powdered sugar with egg white and lemon until it is stiff. Us an icing bag to decorate the gingerbread.

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Dezember 13, 2023

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/gingerbread-cookies/