Old grandma's recipe brown gingerbread (Omas lebkuchen - ein sehr altes rezept)

Brown gingerbread according to an old grandmother's recipe (Omas lebkuchen - ein sehr altes rezept)

Category: Confectionery

Kitchen: german

Ingredients
honey	250 g
sugar	250 g
butter	100 g
gingerbread spices	2 tsp with a slide
zest of one lemon
flour	500 g
cocoa powder	2 tbsp
egg	2 pcs
potash (natron, I have baking powder)	12 g
cold water / vodka / cherry tincture	2 tbsp
milk / cream	50 ml for lubrication

Cooking method

• Lebkuchen are gingerbread cookies that occupy a special place on the Christmas table among the Germans. Honey cakes appeared on the territory of modern Germany in the XIII century, first in Swabia - in Ulm, then in Franconia - in Nuremberg, and the crusaders brought exquisite spices to them from the East. Such an expensive pleasure was allowed only for Christmas. Nowadays brown gingerbread cookies are sold all year round, and those with a cachet (the thinnest layer of starchy flour dough) are sold only in winter, since being made without chemical preservatives, they require coolness and good packaging. The manufacture of honey cakes in Germany began in pharmacies at monasteries. At the time, honey was a by-product of church candles. Pharmacists baked gingerbread cookies as a honey cake with medicinal additives. Nowadays, there are more than a dozen of the oldest typically German gingerbread cookies, let's make one of them - gingerbread from brown dough.
• Sift flour with baking powder. Heat the honey, sugar and butter over low heat, stirring continuously, until all the sugar is dissolved. Do not let the mixture boil. Remove the pan from heat. Stir in vodka, zest, spices and cocoa into the honey mixture. Stir in flour gradually. The dough should lag behind the sides of the pot. Let the dough cool slightly, 5 minutes. If the dough is too hot after that, transfer it to a bowl. Stir in the broken eggs with a fork and knead the dough with your hands, first in a saucepan, then on the board. Let the dough rest for at least 1 day at room temperature (in a square container), and preferably 2 months in a cool place (top shelf of the refrigerator). Roll out the dough 5mm thick, cut out the gingerbread, brush with milk or cream and bake for about 20 minutes at 180-200g in a preheated oven.
• The dough should be dusted with flour, on the surface it is glossy, inside it is "torn". The gingerbreads are convex.
• 

The dish is designed for

lot

Time for preparing:

1 day-2 months

Cooking program:

stove, oven

question. Are they hard or soft? in the photo they look like they are not flat, but convex, right?

[Natkamor]

Natkamor, yes, convex. I just baked today, they have not yet rested (at least 2 days), later I will add to taste!

Good day. A very interesting recipe. I love gingerbread.
Tell me how they were decorated. Than. Thank you.

I have never made such gingerbread, now I will try! Painted very nicely! : rose: Thank you!

[Natalika]

Natalika, Thank you! decorated with dense icing, that is, more powder in it, and a smaller hole in the bag ...
Rada-dmsThank you very much!

I never thought that I would like my crooked works, but I didn't want to exhibit the gingerbreads naked, so they came out like that))) I'm sooooo far from our craftswomen!

Decorated in my opinion is very beautiful and laconic. I liked the recipe very much, I will definitely bake it. Thank you.

[Natasha]

Natasha, thanks, I left a piece, in a few weeks I plan to bake aged

[NataliARH]

NataliARHso what did you do? interested in softness.they promised to share both the baked and the aged dough. we wait

[Natkamor]

Natkamor, the softness of baked according to the recipe is usual, when stored at room temperature without bags, etc., they dry, like many gingerbreads of this kind, in a bag they can be revived with a slice of apple

I had aged dough in the refrigerator for almost 4 months, I decided to make cake like this , the cakes were kept in the bag for a week or a half, the difference in appearance was immediately visible! after baking, the surface was swollen with medium bubbles, this is not visible in the photo of the cakes (in the cake recipe), so I would not recommend it for such a long time for painting, the taste is undoubtedly different for the aged! I can't describe which one, I'm a bad writer, but he is more open-minded, harmoniously monochromatic, there is no obvious release of the taste of spices or cocoa, in general, another

tasty in any form at least immediately, at least be patient

thanks for the experience. and I also made cakes, but from lizochkin dough. the taste is really super