13 Dec

Let the Cookie Trials Begin

Starting with the recipe most likely to resemble my dream Lebkuchen, I made the Braune Kuchen yesterday that Katrin sent me.

They are rich and spicy and made my house smell like a Weihnachtsmarkt! Although they are a nice texture though, they were much gingerbreadier than what I was looking for.

So, in a baking and experimenting mood, today I replaced the molasses in the recipe with honey. These are almost the right texture and definitely the right color. They are still not quite “it,” (too much cardamom, maybe?) but I think they will do, and again, the house smells divine!

I love the spicy smell of all Lebkuchen, but I’m not wild about the nutty, fruity, lumpy, iced Nurnburger style. I hadn’t given much thought to other types though until my dad came to visit us in Germany one December and recognized the ones I’m calling Odenwalder Lebkuchen as being the same as what his German grandfather used to send to him and his brothers at Christmas. I liked these breadier, smoother, treats. It’s too bad that this particular great grandfather was estranged from the family, and that he died when I was still quite young. I think I’d like to have him show me how to make his Lebkuchen. Of course, that is far outweighed by all the wonderful memories I have of Christmases with all my other grandparents.

While I was chilling the Braune Kuchen dough, I made some Drei Augen cookies from my Joy of Cooking Christmas Cookies recipe book. I needed something “fancy” and maybe with jam to round out the spectrum. Since these even had a German name they fit the bill.

Now I think I’m up for trying the Lebkuchen Wiener Art from Regine.

4 thoughts on “Let the Cookie Trials Begin

  1. I am drooling! The Lubkuchen look so good. At our house almond paste reigns. C’s Dutch family used to send him almond tarts at Christmas until I went back to New Jersey and had lessons in Dutch baking from his father and aunts. Butter and almond paste with a little flour to make it all stick together. 🙂

  2. When they have just one eye, we call them Spitzbübe / Spitzbuben (cheeky boys), they are my dad’s favourite but so much work (and counting so that you have an even number of tops and bottoms). Your baked goods look delish, yumm!

  3. Mmmmmm they look absolutely delish! I could quite easily gobble them up. I’m not sure if you have this over in USA, but when I make gingerbread type biscuits, rather than using Molasses I use Golden Syrup, it’s a similar type product, but rather than being dark (and slightly bitter, I think Molasses is? Been so long since I’ve had it because I can’t stand it…) it’s a colour between honey and molasses and sweeter. Always gives me a lovely result. (http://en.wikipedia.org/wiki/Golden_syrup)

  4. We can get golden syrup in Massachusetts. I have a question about braune kuchen. My father gave me his grandmother’s recipe, and it calls for cassia buds. I finally found the cassia buds, but I’m wondering how thick/thin these cookies are meant to be?

Comments are closed.