Lebkuchen is a traditional German baked Christmas treat, somewhat resembling gingerbread. Lebkuchen was invented by monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nürnberg (Nuremberg). 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.
100g Ground Almonds
100 g Ground Hazelnuts
50g Ground Walnuts
1 pack Vanilla Sugar
100g Candied Peel
50g Plain Flour
1 teasp. baking Powder
2 teasp ground Cinnamon
1 pinch of Nutmeg
1 pinch of Cardamon
1 pinch ground Cloves
1 Egg yolk
5 egg whites
Rice paper circles
Good quality chocolate
Place all the ingredients except the egg whites, into a large bowl and mix well.
In a separate bowl beat the egg whites until stiff and fold into the gingerbread dough.
Place the rice paper circles on a lined baking sheet at about 3cm apart, put a good heaped tablespoon of the mixture on each piece. It is important to keep the distance as the gingerbreads can spread and run together.
Bake for 17 minutes . 170 o, Gas mark 3.
When baked, remove the Gingerbread from the baking sheet and place on a cooling rack to cool down slightly. (about 5 mins)
Place the Gingerbreads on a sheet of greaseproof paper and coat with melted chocolate, leave to cool completely.
NOTE:- The chocolate covered gingerbreads will last for a while but uncovered Gingerbreads should be eaten quite quickly.
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