1tsp20 g Lebkuchen spice mix (or gingerbread spice mix, preferably a 9 spice mix)
2tsp10 g Baking powder
Zest of ½ Lemon
2tbspHoney
2Eggs
Butter for the baking sheet
For the Filling
2cups250 g Redcurrant marmalade
2oz50 g Candied orange peel
2oz50 g Candied Lemon peel
2oz50 g Nuts
2oz50 g Raisins
Instructies
Preheat oven to 300 °F (150 °C).
Knead together all the ingredients for the dough and then let rest for half an hour.
Split the dough in half.
Roll out one half and lay on a buttered baking sheet.
For the filling, mix all the ingredients together and spread on the dough.
Roll out the second half of the dough and place on top.
Bake for about 25 minutes.
Cut into small rectangles or squares.
Notes / Tips / Wine Advice:
A Chicken for Lebkuchen
Linguists have been known to fight bitterly over whether the word “Lebkuchen”comes from a “LaibKuchen” (“loaf cake”), “Fladenkuchen” (“flat cake”), or “Lebenskuchen” (“life cake”). It is certain, however, that the oldest lebkuchen were called honey cakes and were buried with the ancient Egyptian pharaohs. In 1296 near Ulm, the patrician name Lebzelter was documented for the first time. In 1395, an entry appears in the ledger of the Nuremburg Teutonic Order stating that the fee of one chicken was levied as rent for a Lebzelter house. Real foodies won’t have to think long about whether that was a good exchange.
