Gingerbread Man Recipe for my reference
From http://bakebakebake.livejournal.com/1698031.html
Lebkuchen
(Gingerbread)
7 tbsp unsalted butter
9 oz honey (I used local, organic sourwood honey)
1 cup sugar
1/2 package gingerbread spice mixture *
1 1/2 Tbsp cocoa (I used Hershey's Special Dark)
4 cups flour
3/4 tsp baking powder
1 pinch salt
1 egg, lightly beaten
Whatever decorations you desire.
Melt butter in saucepan over medium heat, add honey, suar, spices and cocoa. Mix with wooden spoon until thoroughly combined and sugar is dissolved. Remove from heat and let stand one hour to cool. Mixture will thicken.
In seperate bowl, mix flour, baking powder and salt. Then add lightly beaten egg to honey mixture, mixing thoroughly
Combine wet and dry mixes until incorporated. Transfer dough to lightly floured surface and kneqad until soft, pliable and shiny.
Form into a ball and wrap with plastic wrap. Refridgerate AT LEAST 24 HOURS, 48 HOURS IS BEST Yes, you must do this, it causes the spices to deepen and makes the gingerbread that much better.
Take out at least 1 hour prior to rolling out and cutting, so dough has time to soften a bit
Roll out to about 1/2" thickness for biulding houses with, between 1/2"-1/4" thick for cookies. Thinner creates crunchier, somewhat harder cookies (can be used as ornaments if you want). Use whatever cookie cutter shapes you prefer
Transfer cookies to greased baking sheet (I used baking stones, ungreased and had no need to grease them), and bake at 400 degrees for 10-12 minutes
Cool completely on wire rack and decorate as you desire.
*Authentic Gingerbread spice mixture is a combination of 14 different spices. It is very difficult to find in the US. As a substitute use (see below).
1 Tbsp Cinnamon
1 Tbsp Ginger
1 Tbsp Cloves
1 Tbsp Nutmeg
1 Tbsp Allspice
1/2 tsp Cardamom
Lebkuchen
(Gingerbread)
7 tbsp unsalted butter
9 oz honey (I used local, organic sourwood honey)
1 cup sugar
1/2 package gingerbread spice mixture *
1 1/2 Tbsp cocoa (I used Hershey's Special Dark)
4 cups flour
3/4 tsp baking powder
1 pinch salt
1 egg, lightly beaten
Whatever decorations you desire.
Melt butter in saucepan over medium heat, add honey, suar, spices and cocoa. Mix with wooden spoon until thoroughly combined and sugar is dissolved. Remove from heat and let stand one hour to cool. Mixture will thicken.
In seperate bowl, mix flour, baking powder and salt. Then add lightly beaten egg to honey mixture, mixing thoroughly
Combine wet and dry mixes until incorporated. Transfer dough to lightly floured surface and kneqad until soft, pliable and shiny.
Form into a ball and wrap with plastic wrap. Refridgerate AT LEAST 24 HOURS, 48 HOURS IS BEST Yes, you must do this, it causes the spices to deepen and makes the gingerbread that much better.
Take out at least 1 hour prior to rolling out and cutting, so dough has time to soften a bit
Roll out to about 1/2" thickness for biulding houses with, between 1/2"-1/4" thick for cookies. Thinner creates crunchier, somewhat harder cookies (can be used as ornaments if you want). Use whatever cookie cutter shapes you prefer
Transfer cookies to greased baking sheet (I used baking stones, ungreased and had no need to grease them), and bake at 400 degrees for 10-12 minutes
Cool completely on wire rack and decorate as you desire.
*Authentic Gingerbread spice mixture is a combination of 14 different spices. It is very difficult to find in the US. As a substitute use (see below).
1 Tbsp Cinnamon
1 Tbsp Ginger
1 Tbsp Cloves
1 Tbsp Nutmeg
1 Tbsp Allspice
1/2 tsp Cardamom