Posted 09 January 2013 - 12:47 PM
The problem is, I have no idea what these cookies are supposed to be. The history and tradition described at the beginning of the recipe drew me in, but I have never eaten them before nor seen them for sale anywhere. Before I saw them in the book I had never even heard of them. Is there anyone on here that would be able to describe the desired taste/texture of these cookies and help me come up with a way to make them better next time? What is the process that you use to make them?
Posted 11 January 2013 - 02:50 AM
Posted 11 January 2013 - 06:16 AM
When I made them this year it was late and I couldn't muster the energy to pull out tins and put them away, so I just loosely covered the baking pans with foil and stored them in the cold oven overnight, planning to tin them in the morning. I was amazed to discover the cookies were already nearly soft enough to eat -- apparently covering them tightly immediately slows down the hydroscopic process. Sometimes laziness pays!
Posted 11 January 2013 - 06:37 AM
It also indicated that it was traditional to let the nut, sugar and honey mixture ferment for a while before even making the cookies but didn't go as far as to advocate for it in the recipe instructions. Would this also bring a textural change to the final product?
Posted 12 January 2013 - 07:04 AM
Shorter me: no clue!
Posted 12 January 2013 - 07:16 AM
"Today the mixtures are often prepared in ahead (in olden days as much as a year in advance) to ripen in large vats until they lose their stickiness."
She then says that the fermentation adds flavour and leavening.
I did a web search and found very little regarding pre-baking fermentation. That said, there appear to be as many recipes for Lebkuchen as there are recipes and blogs that discuss it. Some use a lot of flour while others just the ground nuts. Some even treat it more like a cake than a cookie.