Forums Archive Index > Recipe Exchange > Lebkuchen

Author: MissSnowshoveler

Date: 17 Dec 2006 7:28 am

Lebkuchen

2 oz butter
2/3 cup golden syrup
1¾ cups flour
1 tsp. Bicarbonate of soda
½ tsp. Ground ginger
½ tsp. Cardamom
½ tsp. Cinnamon
½ tsp. Ground cloves
½ tsp. Cocoa
1 tbs. Milk
1 oz mixed peel
2 tbs. Flour, extra
raspberry jam
4 oz dark chocolate

Directions:
Melt butter over low heat in medium-sized saucepan, add golden syrup, bring to boil, remove from heat; let stand ten minutes. Add sifted dry ingredients, milk and finely chopped peel, stir with a wooden spoon until smooth, cover, stand at room temperature for 1½ hours. Mixture will become thicker. Turn the mixture onto surface which has been dusted with extra flour. Knead lightly, working in only enough of this flour until the mixture loses its stickiness. Roll out to about ½ in thickness. Cut out with a heart shaped or any other cutter, about 2 inches in diameter. Place on lightly greased cookie sheets. Using the end of a wooden spoon, gently push indentation into center of biscuit; don't push all the way through. Fill with about ½ teaspoon of jam. Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays until completely cool. Melt chocolate in top of double saucepan over simmering water. Spoon onto saucer for easier handling. Dip bases of biscuits into chocolate smoothing excess chocolate off with a knife. Place jam-side down on foil lined trays/cookie sheets. Refrigerate until chocolate is firm.
Makes about 40