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Medenjaci / Lebkuchen

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Mirisni medenjaci koji sto duze stoje sve su finiji.



160 g meda

100 g neslanog maslaca

50 g mljevenih badema

250 g glatkog brasna

1/2 m.k praska za pecivo

3/4 m.k sode bikarbone

1 m.k djumbira

2 m.k cimeta

1/2 m.k muskatnog orascica

2 m.k kakaa

1/4 m.k soli


Za dekoraciju

75 g secera uprahu

1 belanjce

1-2 v.k limunovog soka ili vode

100 g tamne cokolade





1. Rastopiti med i maslac u manjoj serpici, povremeno promesati da se sjedini, skloniti sa ringle, ostaviti da se hladi oko 15 minuta.


2. U vecu posudu staviti bademe i na njih prosijati brasno i sve ostale sastojke. Usuti prohladjen med i mesati dok se formira kugla. Zagrijati rernu na 140 C (ventilator).


3. Razvaljati tjesto (na 2 cm debljine) izmedju dva lista prozirne folije. Kalupom u obliku srca (4 cm) vaditi keksice a od preostalog tjesta praviti kuglice. Staviti sve na pripremljene plehove, kuglice jos lagano pritisnite dlanovima.


4. Peci u zagrijanoj rerni 8-10 minuta. Kad su peceni ostaviti ih na plehu 5 minuta, zatim ih prebaciti na zicu da se ohlade.


5. U medjuvremenu, mikserom izmutiti belanjce, dodati prah secer i sok limuna. Mutiti da se dobije cvrsca ali tekuca glazura. Staviti list papira za pecenje ispod zice na kojoj se hlade medenjaci. Premazati svaki sa belom glazurom, ostaviti da se susi (oko 15 -ak minuta) te isarati medenjake za cokoladom. Ako zelite jos cokolade, umociti dno kuglica u cokoladu.



Lebkuchen

A German gingerbread, beautifully spiced with cinnamon and ginger. 


Ingredients

160 g honey

100 g unsalted butter

50 g ground almonds

250 g plain flour

1/2 tsp baking powder

3/4 tsp bicarbonate of soda

1 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tsp cocoa powder

1/4 tsp salt


To decorate

75 g icing sugar

1 small egg white

1-2 tbsp lemon juice or water

100 g dark chocolate, melted


Method

1. Melt the honey and butter in a small saucepan over low heat. Stir occasionally until combined, then remove and set aside to cool for 15 minutes. 


2. Place the ground almond in a large bowl and sieve over the remaining ingredients. Pour over the cooled honey mixture and mix until a dough forms. Preheat the oven to 140 C (fan). 


3. Roll the dough between two sheets of cling film to a thickness of 2 cm. Using a small heart-shaped cookie cutter (roughly 4 cm), cut out the shapes and place them onto a prepared baking tray. Roll the leftover dough into equal balls, place on a lined baking tray, and press down slightly to a thickness of approximately 2 cm. 


4. Bake for 8-10 minutes. Remove from the oven and leave to cool for 5 minutes before transferring onto a wire rack to cool completely. 


5. Meanwhile, mix the icing sugar, egg white, and lemon juice (or water) together to make a thin, runny icing. Once cooled, place a baking sheet under the wire rack and brush each lebkuchen with the icing using a pastry brush. Leave for 15 minutes to set, then drizzle the cookies with chocolate in a zig-zag motion. If you want, dip the cookies into chocolate to cover the base. 


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