Swiss Style Lebkuchen Recipe for Gingerbread Cookies and/or Houses

Gingerbread Dough Version 1

6.5 lbs honey
3 lbs sugar
1 lb water
15 lbs bread flour
1 oz ground ginger
1 oz. ground cloves
1 oz. cinnamon
oz. ground anise seeds
4 oz. bakers ammonia (triebsalz)
2 oz. potash*
2 cups milk

Heat honey, sugar and water until melted. Mix bakers ammonia with 1 cup of milk. Mix potash with 1 cup of milk. Mix all ingredients into a dough. Let stand in refrigerator for 3-4 days. Roll out as desired.

* Potash:
Potassium Carbonate, bicarbonate of soda

Gingerbread Dough Version 2

3 lbs honey
10 oz. sugar
3 oz. sorbex
1 lbs eggs
8 oz. milk
1 oz. bakers ammonia (triebsalz)
1/4 oz. ground ginger
1/4 oz. ground cloves
1/2 oz. cinnamon
1/3 oz. ground anise seeds
10 oz. rye flour
4.5 lbs bread flour

Using a hook smoothen honey in the mixer. Add eggs, sugar and sorbex and whip until slightly airy and smooth.
Mix bakers ammonia with milk. Add milk and the rest of the ingredients to the egg mixture and knead well.
Rest overnight in the refrigerator. Roll out as desired.

Sugar Glaze for decoration
Mix a 1/2 pound of powdered sugar with 1 egg-white and 1-2 teaspoon lemon juice.

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