Lebkuchenspitzen
Lebkuchenspitzen is a recipe with fresh ingredients from the Baking category. Try this and more recipes from Spoonsparrow!
Ingredients
- 125 g honey
- 60 g sugar
- 50 g butter
- 250 g flour
- ginger (2 tsp ground each)
- cinnamon (2 tsp ground each)
- 0.5 tsp cloves powder
- 1 tsp anise powder
- a pinch of salt
- 1 tsp potash
- 1 tsp deer antler salt
- 1 tbsp milk
- 50 g candied orange peel
- dark and white chocolate couverture
Instructions
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1.
Heat honey with sugar and butter, dissolve the sugar, then let it cool slightly. Dissolve potash and deer antler salt in the milk one after another. Mix sifted flour and spices together and stir them into the honey mixture along with the leavening agents. Finely chop candied orange peel and fold it into the dough. Refrigerate overnight.
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2.
The next day, fill small round molds (10 cm diameter) with the dough to a height of about 1.5 cm and bake in a preheated oven at 180°C for approximately 15–18 minutes. Remove from the oven and let them fall out of the molds.
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3.
Separate dark and white couverture and melt each in a double boiler. While the gingerbread is still warm, cut it into 8–12 small wedges and dip them into melted white or dark chocolate. Let the glazed pieces dry. Then fill the remaining chocolate into small freezer bags, cut off tiny corners with the other chocolate, and draw simple patterns over them.
