Medenjaci / Lebkuchen

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Mirisni medenjaci koji što duže stoje sve su finiji

160 g meda

100 g neslanog maslaca

50 g mljevenih badema

250 g glatkog brašna

1/2 m.k praška za pecivo

3/4 m.k sode bikarbone

1 m.k đumbira

2 m.k cimeta

1/2 m.k muškatnog oraščića

2 m.k kakaa

1/4 m.k soli

Za dekoraciju

75 g šećera uprahu

1 belanjce

1-2 v.k limunovog soka ili vode

100 g tamne čokolade

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

2. U veću posudu staviti bademe i na njih prosijati brašno i sve ostale sastojke. Usuti prohlađen med i mešati dok se formira kugla. Zagrijati rernu na 140°C (ventilator).

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

4. Peći u zagrijanoj rerni 8-10 minuta. Kad su pečeni ostaviti ih na plehu 5 minuta, zatim ih prebaciti na žicu da se ohlade.

5. U međuvremenu, mikserom izmutiti belanjce, dodati prah šećer i sok limuna. Mutiti da se dobije čvršća ali tekuća glazura. Staviti list papira za pečenje ispod žice na kojoj se hlade medenjaci. Premazati svaki sa belom glazurom, ostaviti da se suši (oko 15 -ak minuta) te prošarati medenjake za čokoladom. Ako želite još čokoladnije, umočiti dno kuglica u čokoladu.

Uživajte!

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Lebkuchen

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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. 

ENJOY!

Find more of my recipes on my Recipes Page

Did you make this?

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