Monday, August 4, 2014
I'm convinced that I'm going to make this complicated cookie for Christmas this year.
I'm fascinated with these cookies. I lived in Germany when I was in my 20's and Christmas in Germany is....... well, amazing! We also went to the Frankfurt German Market during Christmas in Birmingham, England in 2012. We have a German Store in our town and I buy my Oblaten there.
1/2 C Butter, softened
1 C Granulated Sugar
3 C Flour
1 - 2 TBS Lebkuchen spices, recipe to follow if you don't have access to it.
2 TBS Cocoa Powder
1 1/2 tsp Baking Powder
1 C Whole Milk
1 3/4 C Ground Almonds
1/2 C Candied Lemon Peel, chopped
1 TBS Grand Marnier
1/2 C Granulated Sugar
1/4 C Water
1/2 tsp Vanilla
2 TBS Grand Marnier
1/2 C Confectioner's Sugar
32 - 3" Oblaten Wafers
1/2 C Raisins, soaked in Rum and chopped.
Homemade Lebkuchen Spice Mix:
In a small bowl:
2 TBS Cinnamon
2 tsp Ground Ginger
1/2 tsp Ground Allspice
1/4 C Nutmeg
1/2 tsp Coriander
1/2 tsp Cardamom
1/2 tsp Ground Ginger
1/2 tsp Ground Anise
Whisk well and store in a jar.
Use 1 - 2 TBS per recipe.
In a Stand Mixer with a paddle attachment:
Beat until light and creamy.
Lebkuchen Spices (1 - 2 TBS)
Alternating with Milk.
Drop 3 TBS of the dough onto each Oblaten.
Spread out and smooth the dough to the edges, slightly mounding the dough in the center.
Bake on a parchment paper lined sheet pan at 375 degrees for 15 - 20 minutes.
Reduce the oven temperature to 350 if the cookies are browning to quickly.
Remove the sheet pan and cool on a rack for ten minutes.
Transfer cookies to a rack and cool completely.
While they are still bait warm prepare the Glaze.
In a small saucepan, on medium low heat:
1/2 C Sugar and 1/4 C Water.
Bring to a boil for a few minutes.
Sift the Confectioner's Sugar over the Hot Sugar Syrup and stir continuously.
Use a Pastry Brush and Brush the Glaze over each cookie and allow to dry completely.
Allow them to sit at room temperature overnight.
Store them in an airtight container.
Frieden in der Küchen!