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Name: Lebkuchen #2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 1 tb milk; 1/2 ts Ground cloves; 2/3 c Golden syrup; 1 3/4 c Plain flour; 2 tb Plain flour; extra; 2 oz Butter; 1 ts Bicarbonate of soda; 1/2 ts Cinnamon; 1 oz Mixed peel; 4 oz Dark chocolate; 1/2 ts Ground ginger; 1/2 ts Cardamom; 1/2 ts Cocoa; Raspberry jam

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INGREDIENTS

1 tb milk
1/2 ts Ground cloves
2/3 c Golden syrup
1 3/4 c Plain flour
2 tb Plain flour; extra
2 oz Butter
1 ts Bicarbonate of soda
1/2 ts Cinnamon
1 oz Mixed peel
4 oz Dark chocolate
1/2 ts Ground ginger
1/2 ts Cardamom
1/2 ts Cocoa
Raspberry jam

Servings

INSTRUCTIONS

From: jenny@utopia.resntl.bhp.com.au (Jenny Hopkins) Date: Mon, 15 Nov 1993 00:34:12 +0000 (GMT) Melt butter over low heat in medium-sized saucepan, add golden syrup, bring to boil, remove from heat; stand ten minutes. Add sifted dry ingredients, milk and finely chopped peel, stir with a wooden spoon until smooth, cover, stand at room temperature for 1 1/2 hours. Mixture will become thicker. Turn the mixture onto surface which has been dusted with extra flour. Knead lightly, working in only enough of this flour until the mixture loses its stickiness. Roll out to 8mm (about 1/2 in) thickness. Cut out with a heart shaped or any other cutter, about 5cm (2 in) diameter. Place on lightly greased oven trays. Using the end of a wooden spoon, gently push indentation into centre of biscuit; dont push right through. Fill with about 1/2 teaspoon of jam. Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays until completely cold. Melt chocolate in top of double saucepan over simmering water. Spoon on to saucer for easier handling. Dip bases of biscuits into chocolate; smooth excess chocolate off with a knife. Place jam-side down on foil lined trays, refrigerate until chocolate is firm. Makes about 40. (Source: The Big Book of Beautiful Biscuits) REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Lebkuchen #2

1 tb milk
1/2 ts Ground cloves
2/3 c Golden syrup
1 3/4 c Plain flour
2 tb Plain flour; extra
2 oz Butter
1 ts Bicarbonate of soda
1/2 ts Cinnamon
1 oz Mixed peel
4 oz Dark chocolate
1/2 ts Ground ginger
1/2 ts Cardamom
1/2 ts Cocoa
 Raspberry jam

From: jenny@utopia.resntl.bhp.com.au (Jenny Hopkins)    Date: Mon, 15 Nov 1993 00:34:12 +0000 (GMT)  Melt butter over low heat in medium-sized saucepan, add golden syrup, bring  to boil, remove from heat; stand ten minutes. Add sifted dry ingredients,  milk and finely chopped peel, stir with a wooden spoon until smooth, cover,  stand at room temperature for 1 1/2 hours. Mixture will become thicker.    Turn the mixture onto surface which has been dusted with extra flour. Knead  lightly, working in only enough of this flour until the mixture loses its  stickiness.    Roll out to 8mm (about 1/2 in) thickness. Cut out with a heart shaped or  any other cutter, about 5cm (2 in) diameter. Place on lightly greased oven  trays.    Using the end of a wooden spoon, gently push indentation into centre of  biscuit; dont push right through. Fill with about 1/2 teaspoon of jam.  Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays until  completely cold.    Melt chocolate in top of double saucepan over simmering water. Spoon on to  saucer for easier handling. Dip bases of biscuits into chocolate; smooth  excess chocolate off with a knife. Place jam-side down on foil lined trays,  refrigerate until chocolate is firm.    Makes about 40. (Source: The Big Book of Beautiful Biscuits)    REC.FOOD.RECIPES ARCHIVES    /COOKIES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (21g)
Recipe Makes: 40 Servings

Calories: 82
Calories from Fat: 31 (38%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.1g
Cholesterol 6.3mg		2 %
Sodium 52.9mg		2 %
Potassium 27.7mg		1 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 11.9g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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