Title: Pfefferkuchen
Categories: Cookie
Yield: 20 Servings
| 11 | oz | Honey |
| 5 | oz | Sugar |
| 2 | oz | Butter |
| 1 | pn | Salt |
| 2 | ts | Baking Powder |
| 2 1/4 | c | Coffe |
| 18 | oz | Whole Wheat Flour |
| 1 | | Egg |
| 6 | dr | Almondoil |
| 1 | tb | Rum |
| 1/2 | ts | Ground Cloves |
| 1 | ts | Cinnamon |
| | | GLAZE: |
| 2 | oz | Powdered Sugar |
| 1 | tb | Hot Water |
Melt together;honey,sugar,cold coffe and butter in small bowl, by warming
it slowly, best in microwave.Let it cool off. Mix the flour and baking
Powder together in bowl, make a well in the middle and put in the egg and
the spices and stir all together slowly adding the cold honeymixture too.
The dough has to be thick but has to drop of a spoon slowly ,if to thick
add a little bit more cold coffe. Grease a cookiesheet very good and with a
wet spatula spread the dough out on it,about 1 cm thick. Heat oven to 350
gegress F and put the cookiesheet on the highest rack in the oven. Bake
about 20 minutes. Make the glaze and immedietly glaze the dough when it it
comes out of the oven, cool a little and cut into rectangles. Store in a
tightly closed tin container so they stay soft. Those are the old,
traditional German Lebkuchen and the stores just add fancier shapes and
chocolate icings.The best is to expiriment a little.