The forerunner of today's Lebkuchen was called the "honey cake" and its history can be traced back to the Egyptians, the Greeks, and the Romans. They believed that honey, the only sweetener widely available to them, was a gift of the deities and had magical and healing powers. Honey cakes were also worn as a talisman in battle or as protection against evil spirits.
Lebkuchen were invented by Medieval monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in N"urnberg (Nuremberg). The latter being the most famous exporter today, of the product that is known as"urnberger "Historically, and due to differences in the ingredients, Lebkuchen is also known as honey cake (de:Honigkuchen) or pepper cake (de:Pfefferkuchen). Traditionally, the cookies are usually quite large and may be four and a half inches in diameter if round, and larger if rectangular.
Lebkuchen range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices such as aniseed, coriander, cloves, ginger, cardamom, and allspice, nuts including almonds, hazelnuts, and walnuts, or candied fruit. The proportion or content of the type of nuts often determines the value. Salt of Hartshorn and Potash are often used for raising the dough.
Lebkuchen dough is usually placed on a thin wafer base called Oblate. This was an idea of the monks, who used unleavened communion wafer ingredients to prevent the dough from sticking. Typically, they are glazed or covered with very dark chocolate, but some are left uncoated.
HERE'S ONE RECIPE:
* 1 1/3 cups honey
* 1/3 cup packed brown sugar
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 cup candied mixed fruit
* 1 tablespoon light sesame oil
* 1/4 teaspoon ground ginger
* 1/2 teaspoon ground cardamom
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground allspice (optional)
* 1/4 teaspoon ground nutmeg (optional)
* 1 1/2 cups all-purpose flour
DIRECTIONS:
Spray bottom and sides of a 10 x15 inch glass pan with a non-stick spray. Preheat oven to 325 degrees F (170 degrees C).
In a 2 cup glass measuring cup, heat the honey and 1/3 cup sugar in a microwave for 1 minute. Pour this mixture into a medium mixing bowl.
Sift together the flour, baking powder, and baking soda. Add to the honey mixture. Stir well.
Add and mix in by hand the candied fruit, oil, and spices.
Add 1 1/2 to 2 cups more flour. Knead dough to mix (dough will be stiff). Spread into pan. Bake for 20 minutes until inserted toothpick comes out clean.
Cut into squares. May be frosted with sugar glaze or eaten plain. Best if stored for 2 weeks.
Yield 2 dozen
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