I wish it was more pronographic, but this is as close an idea I can convey. Gingerbread that non-Germans can only seem to find at German Christmas markets. It's just sooooo crumbly and golden. And gobbilicious.
Juergen, would you be so kind as to share a recipe? I've tried so many lebkuchen recipes, but the spicing, let alone the hard biscuit texture, is never right. I don't think it's similar to a lebkuchen which is fat-free, far too sweet and made only with eggs. This has nothing of a honey taste. I'm sure it's made with syrup and some fat, no doubt margarine/oil.
:)
LINK to ingredients
Ingredients / components:
Wheat flour, sugar, cocoa mass, apple pulp, invert sugar, glucose-fructose syrup, cocoa butter, stabilizer: sorbitol syrup, whey, spices, raising agents: ammonium hydrogen carbonate and potassium carbonate , emulsifier: soya lecithin , flavoring, acidulant: citric acid
Bo Friberg has a number of great Gingerbread recipes in his "Advanced Professional Pastry Chef".
I tried some of them, and they have an authentic feel (Lebkuchen hearts like on a German fun fair, Elisen Lebkuchen).
I'll have a look at the ones I didn't try yet.
I wish it was more pronographic, but this is as close an idea I can convey. Gingerbread that non-Germans can only seem to find at German Christmas markets. It's just sooooo crumbly and golden. And gobbilicious.
Juergen, would you be so kind as to share a recipe? I've tried so many lebkuchen recipes, but the spicing, let alone the hard biscuit texture, is never right. I don't think it's similar to a lebkuchen which is fat-free, far too sweet and made only with eggs. This has nothing of a honey taste. I'm sure it's made with syrup and some fat, no doubt margarine/oil.
and I'll do a bit more research
Hey, thanks. Newbie question, where do you find the PMs?