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Lebkuchen IV

Reviewed: Dec. 2, 2010
I was disappointed with these. I spent my childhood in Germany and Lebkuchen was always a favorite. These taste good, and for taste, I would give this probably 4-4.5 stars, but the consistency is all wrong - MUCH too crisp and hard, unlike what Lebkuchen is supposed to be, which is almost cakey. The directions to roll these to 1/4" is not right - if you roll to 1/2-3/4", they turn out a lot better. I would also bake these a little less than called for, these turned out much too hard. Better for cutting out gingerbread men or building a gingerbread house out of. The glaze also wasn't right - much too gloopy and sticky, I ended up only doing the first batch and then throwing out the rest of the glaze - they are good plain, or I might add some melted chocolate. I used the Back-Oblaten someone mentioned - the edible paper wafers as a base. I didn't have the problem with stickiness everyone else had, if anything it came out of the fridge much too hard and I had to gently warm it to make it pliable and workable again, although to be fair, I added 1/4-1/2 cup more flour. I'm also in the UK, and I think the flour may be a different consistency than US flours, which might help. To sum up, I think these need to be thicker, baked less and possibly need more of a levening agent to get them cakier/softer.
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