www.womanthismonth.com 53 December 2012 | Lebkuchen Cookies 300g plain (all-purpose)flour 8g cinnamon, powder 8g ginger, powder 8g bicarbonate (baking) soda 120g caster sugar 40g cream 30g golden syrup 1 egg 500g dark chocolate, melted l Into the bowl of an electric mixer fitted with a paddle attachment, place the sifted flour, cinnamon, ginger and bicarbonate soda. Add the caster sugar. l Chop room-temperature butter into small pieces and add to the dry ingredients, and mix until the butter has been worked into the dry ingredients completely. l When the mix resembles fine breadcrumbs, add the egg, cream and golden syrup and mould the mixture into dough. Ensure the dough is completely worked and there are no dry ingredients remaining at the base. l Remove the dough and rest overnight, covered in plastic and place in the refrigerator. l Heat the oven to 175 degrees Celsius. Roll the chilled dough onto a floured bench surface to approximately 1cm in thickness. Use a 6cm diameter round cutter to cut out the cookie dough and place them onto a parchment lined tray. l Allow space for expansion upon baking. l Bake the cookies for 14 minutes. l Remove when baked and allow them to cool on the tray. When cool, spread the bases with the melted chocolate and set back on the parchment paper to set. l Serve when the chocolate has hardened. l Preheat the oven to 350 degrees Celsius. l Heat the milk in the microwave so that it is warm but not hot. Stir in yeast and a pinch of the sugar. Stir well and set aside, covered, for 15-20 minutes in a warm area. l In a food processor add together the sugar, salt, eggs, egg yolks, vanilla, lemon zest, orange zest, orange juice and butter. Add the yeast mix to the food processor and pulse again briefly. Add the flour little by little until a dough starts to form. l Pour the wet sticky dough onto a well floured board and sprinkle the raisins, currants, candied orange peel and nuts over it. Use a scraper to fold and knead the dough, adding a little extra flour to bring the dough together. l Shape the dough by hand into a ball and place it inside of a well greased 20cm diameter panettone mould or the deepest sided container that you have. l Place in a warm area to rise for three hours or until the dough has doubled in size. l Bake the panettone in the preheated oven on the lowest shelf of the oven with all other shelves removed. Bake for approximately 40-50 minutes. l Remove and allow it to cool for five minutes before removing from its container, and allow it to cool on a cooling wire. l Dust with icing sugar and serve slices when cool. 180mls milk 1 1/2 tbs dried yeast 200g caster sugar 240g unsalted butter 1 tspn salt 3 whole eggs 4 egg yolks 1 lemon finely zested 1 orange juiced and finely zested 1 tbs vanilla 600g plain (all purpose) flour 30g kismis (white) raisins 30g currants 30g candied orange peel 30g sliced almonds toasted Icing sugar for dusting 60g rice bubbles (rice crispies cereal) 30g dessicated (powdered) coconut 45g slivered almonds 60g icing (powdered) sugar 45g currants 20g candied orange peel 20g candied glace cherries, chopped 30g dried apricots, chopped finely 150g copha (white coconut shortening) or hard coconut oil White Christmas Panettone l Line a baking tray with parchment paper. l Place all the ingredients except the Copha or coconut oil into a mixing bowl and combine together. Place the Copha or coconut oil into a saucepan and warm until melted and clear. l Pour the Copha or coconut oil over the ingredients in the mixing bowl and use a spoon to combine all the ingredients well. l Press the finished mixture onto the baking sheet allowing it to be 3cm in thickness. Press it into shape and flatten the top surface. l Cool in the refrigerator for two hours. l Remove and cut into thin slices and serve as a snack or with coffee.
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