Lebkuchen + Last Chance To Win
Another delicious recipe from the Baked & Delicious magazine series. These traditional German biscuits are usually a Christmas treat, but why limit yourself to only having them at Christmas?
Each issue of Baked & Delicious comes with a new silicone bakeware cooking accessory to help you get cooking! And don’t forget, until Friday 30th September 2011, you can win a full subscription to the Baked & Delicious magazine, complete with bonus gifts by leaving a comment via this link: http://ironchefshellie.com/2011/09/15/giveaway-baked-delicious/
If you don’t wanna chance it, you can subscribe to receive all 60 issues (each includes silicone bakeware with magazine), and receive 4 great subscriber only gifts which include: a cake slice server, electronic kitchen scales, binder and cake tin set. To check out the subscription offers, or to subscribe right away, head to: http://baked-and-delicious.com.au/subscribe.asp
Yes, I went all out and put edible gold leaf on there. In fact, I ran out into Melbourne’s recently torrential ran, got 100% soaked through just to get it. My name is Michele, and I’m a dedicated, crazy food blogger.
- 250g plain flour
- 75g almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- zest of an orange and lemon
- 200ml clear honey
- 85g unsalted butter
- a handful of halved blanched almonds
- edible gold leaf (optional)
- Mix the flour, ground almonds, baking powder, bicarbonate of soda, spices and orange and lemon zest in a large bowl. Gently melt the honey and butter together in a saucepan, and then tip them onto the dry ingredients and mix into a fairly stiff dough. Cover the bowl with plastic wrap and leave the mixture to cool and solidify a bit.
- Preheat the oven to 180°C. Use your hands to roll the dough into balls about 3cm across and lay them out on prepared baking sheets with plenty of space between each one. Flatten the balls into circles with your fingers. Put an almond in the centre of each cookie and sprinkle with a few slivers of edible gold leaf to decorate. Bake for about 15 minutes until risen and golden, then turn them out to cool on wire racks.
Makes 30 biscuits.