Dishintermediatereviewed

Gingerbread (Lebkuchen)

Also searched as: honey gingerbread, Lebkuchen, Swiss Biber

In short: Honey keeps gingerbread soft, and special lighten the heavy dough: baker's ammonia and potash.

Picture it

Like a kitchen sponge cloth: honey draws in moisture and won't let go of it.

The decisive moments

1
Warm honey and sugar, add spices, leave to cool
Warm, everything dissolves easily and the spices release their aroma into the honey.
Aromas dissolve in fat, water or alcohol
2
Work in flour and dissolved baker's ammonia or potash
Yeast could hardly cope with so much honey and sugar. These raising salts only release gas in the oven.
Raising agent
3
Rest the dough at least overnight, traditionally longer
The flour fully absorbs the moisture and the flavours come together.
Resting time
4
Bake, then store airtight, with an apple slice if needed
Honey draws in moisture. In the tin it stays in the gingerbread, which even gets softer over the days.
Sugar holds on to moisture

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Sources · 1