Comments on: Mad about Lebkuchen

By: Pomegranate

Pomegranate — Sun, 13 Jan 2008 17:03:50 +0000

My dad’’s friend brought us a big box of Lebkuchen-Schmidt goodies. I hate a whole packet of some great biscuits (which I devoured all by myself), but I wasn”t too fond of the Lebkuchens themselves.

By: Stef

Stef — Mon, 14 Jan 2008 03:57:53 +0000

oh my Karen…I”ve only ever tried it once a few years ago at a party and it was a horrid version—mealy and tough.

You”ve revived my opinions of them and I would love to try them again someday…. =)

By: khano

khano — Mon, 14 Jan 2008 12:01:23 +0000

I had them once and they were amazing..the taste wasn”t overpowering yes! You can never find any good ones outside germany! lol..

i love your blog!! you should teach hands on classes you know.. anyhow, do you know where i can get dried egg whites?

By: Patricia Scarpin

Patricia Scarpin — Mon, 14 Jan 2008 12:40:00 +0000

Karen, here I go again, begging your for a recipe… (I did it when you posted those beautiful gingerbread men before Xmas…).
I have never tried Lebkuchen and I don”t think I can find good ones here in Brazil - would you mind sharing the recipe?

By: Karen

Karen — Mon, 14 Jan 2008 16:35:58 +0000

Pomegranate: I think the biscuits you had were Spekulatius. I love them too!

Stef: I”ll be bringing some home. If you”re quick, you can come try some before they are all devoured.

khano: Thanks! In Singapore, you can get dried egg whites at some Cold Storage outlets. The one at Jelita usually has stock. Do note that dried egg whites are quite pricey.

Patricia: There are many recipes available on the web. You can try this one: http://www.lebkuchen-rezepte.de/lebkuchen/lebkuchen-klassisch.html. Let me know if you need a translation.

By: cheryl

cheryl — Mon, 14 Jan 2008 21:07:01 +0000

Those are so interesting looking. It looks like a cookie crossed with a donut.

By: Stef

Stef — Tue, 15 Jan 2008 02:56:43 +0000

it’’s a date,Karen!
=)

By: Wendy

Wendy — Tue, 15 Jan 2008 05:50:30 +0000

Karen, can I have a translation for the recipe? Also, are the ingredients available in Singapore? Your cookies look so tempting!

By: Lynn

Lynn — Tue, 15 Jan 2008 06:09:05 +0000

mmm, never tried them before but from your description they sound really yummy. Will you be selling them? I”m too lazy to bake them myself =o((

By: Eva

Eva — Wed, 16 Jan 2008 06:11:52 +0000

Wow, they definitely look like the real thing! Alas, this Christmas I didn”t get any - again…. Next year, I swear, I”ll have to make them myself!

By: Aunt HN

Aunt HN — Wed, 16 Jan 2008 14:51:12 +0000

Hi Karen, just saw your latest lebkuchen. Are you bringing some back for me? Look forward to having them for Christmas.

By: Aunt HN

Aunt HN — Wed, 16 Jan 2008 14:51:51 +0000

Sorry, it’’s … look foward to having them for Chinese New Year.

By: Karen

Karen — Wed, 16 Jan 2008 19:53:01 +0000

Cheryl: Hmm, now that you”ve mentioned it, they do look a little like filled glazed donuts, but I assure you they don”t taste anything like donuts.

Stef: Will do. See you when I get back.

Wendy: I”ll try to post the translation later when I get back home. The only thing that will be hard to find in Singapore is the white wafer base (Back-Oblaten). But those can be left out.

Lynn: I might consider selling these, if there is a demand. You should try baking them yourself; they don”t take long to make!

Eva: Thank you so much! Coming from a native German, that’’s a real compliment. Yes, do make them next Christmas. But then again, why wait until Christmas?

Auntie HN: Yes, I”ll try to bring some back for you too.

By: Denise

Denise — Fri, 21 Mar 2008 05:13:44 +0000

I have been looking for a good lebkuchen recipe for years. Could I possibly have a translation?

By: Karen

Karen — Fri, 21 Mar 2008 06:38:44 +0000

Denise (& Wendy): I”ve posted the translated recipe. Happy baking!

By: Laura N.

Laura N. — Sat, 29 Mar 2008 13:59:25 +0000

Hi Karen!
The Lebkuchen look so scrumptious. I absolutely love Lebkuchen! i”m planning on trying them out soon, i just wanted to ask if its absolutely necessary to use the back-oblaten? (I”m in Finland right now and i”m not sure if i can find them here.)
Thanks!

By: Karen

Karen — Sun, 30 Mar 2008 09:12:08 +0000

Hello Laura,

It’’s fine to skip the oblaten, but you should place baking paper/baking parchment on the baking sheet. You can draw circles on the baking paper to serve as a guide.

By: Laura N.

Laura N. — Sun, 30 Mar 2008 14:14:29 +0000

Thanks! I”ll definitely do that. I can”t wait to try these out. My next weekend will only be used for baking lebkuchens.

By: Esther

Esther — Sun, 13 Dec 2009 18:21:48 +0000

Hi,

Is there no butter in the recipe? And does it matter if we don”t bake them wafers as they aren”t possible to find here..
Thanks!