Jun. 11th, 2009

nothavanas: (Default)
My kitchen smells like Gargoyles Statuary right now, thanks to the massive amounts of clove in these cookies. Lebkuchen are great because they are dairy-free, honey-based bar cookies you can make way ahead. They're unusual in that you make them by hand in a saucepot. Really.

You boil the honey, let it cool, and add brown sugar, lemon juice and zest, and one egg. Then you add the dry ingredients to that and bake in a 9x13 pan.
This is Joy of Cooking 1997's recipe. I used TJ's Mesquite Honey, and weighed out the flour as per Alton Brown's conversion (2 1/2 c = 337 g). I sifted everything together in the food processor, including a ton of cloves, cinnamon, nutmeg, and allspice. The dough ends up very crumbly, kind of like cheesecake crust might. The gooey ingredients measure (another AB rec) is a total lifesaver when measuring honey. What I don't recommend is grating your finger while zesting a lemon. Ow.

The frosting is powdered sugar, lemon juice, and vanilla. Easiest frosting in the world to make and to spread, especially over hot bar cookies. Now they cool, and I seal them off from air until Monday morning. They're to thank my students for putting up with a new teacher.

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