Sunday, October 2, 2011

Pfefferkuchen, old german gingerbread

Good recipe if you want good design on cookie. Be warned, though. These will have taste which might be too different for modern taste.

Pfefferkuchen of old-fashioned German gingerbread


500 g of honey (melted, slightly cooled)
180 g of sugar
150 g of butter
2 tablespoons lard
1 egg
1 egg yolk
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon
1 / 2 teaspoon allspice
1 tablespoon cocoa
1-2 tsp potash
A small amount of rose water (potash is dissolved in this)
500 g of rye flour
500 g of wheat flour

Heat up honey but dont let it boil, mix together sugar, butter and spices. Allow to cool well. This dough is easy to prepare with wooden spoon too, aswell with baker's little helper machine. Start from mixing eggs and then simple add honey mixture,  lard and rose water with potash. While adding flours, both qualities should be added simultaneously. If less is needed, ratio would still remain correct.

This recipe is looking most authentic what I have seen so far, and few ingridients might be troublesome to find. Alltought lard is still available, it can be replaced with oil or butter. Potash is very common for german type gingerbread, but it is not easily available at my groceries, so it will be replaced with hartshorn. I dont have good quality rose water, so I just replace that with water.

Allow to cool overnight and bake, which is very easy and pleasent experience. Taste will be bit odd, but this recipe gives little time travel to gingerbread history.

Bake in the oven +175 C degrees 14-20 minutes.