Saturday, November 5, 2011

Honiglebkuchen


Swiss have their famous honiglebkuchen from Bern, but this recipe is little different and comes from old fasshioned recipe book by Olli Leeb. Name can be little misleading, yet, this recipe was good enough for another time too.



This recipe probably was baked with only honey in past, when white sugar was either unknown or rarity at Europe. This recipe feels bit modern with such high use of white sugar and just less honey, but it really gives cookie good overall result. Honey will give little color during baking, and sugar will keep cookie semi-hard. I dont have access for potash, or have know-how to prepare it myself, so I just substudied it with hartshorn.

This recipe is indeed without added fat. Do try it, it works!

Honiglebkuchen

250 g of honey
5 eggs
500 g granulated sugar
3 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon mace
1 teaspoon cardamom
2 lemon peel
1 orange peel
1 teaspoon of potash or equal amount hartshorn
1 tablespoon rose water
850 g of wheat flour

Preparation
Heat up, but dont boil honey mixed with spices and sugar. Allow to cool before adding eggs. Mix eggs well and add lemon and orange peels. Add rose water, where either potash or hartshorn is diluted earlier. Add flours, use less or little more if required. Dont over do it, however.

Roll dough in to ball and divide to smaller partions, and allow to chill well, overnight is prefered. 

Dought is very easy to handle and baking should be without issues too. These cookies will remain pale but little color will occur during baking. Allow to cool before storing.

Bake in +200 C for 20 minutes.