July 11, 2013 - 12:25pm
Those Bahlsen gingerbread hearts/rounds?
Are divine.
Cannot get the memory of them out of my head. My childhood was joyous, my adulthood marred.
Anyone got anything close. Cakey, crumbly, yet pastry like and coated in dark chocolate but no jam thankfully. I never get close!
Cob
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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?