Lebkuchen ginger bread cookies
| Ingredients | Lbs. | Ozs. | Instructions | |
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| Honey | 3 | 1 | Heat together until 130°F. Set aside to | |
| Sugar | 1 | 2 | cool. | |
| Ammonia | 1 | Mix together. Set aside. | ||
| Milk | 4.5 | |||
| Bread flour | 5 | 8 | Add cooled honey to flour and spices. | |
| Cinnamon | 0.66 | |||
| Cloves | 0.1 | |||
| Anise | 0.16 | |||
| Cardamom | 0.08 | |||
| Ginger | 0.25 | |||
| Egg yolks (5) | 2.5 | Add to dough along with leavening. | ||
| Knead well. Let dough rest for two days. | ||||
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| Total appr. wt. | 10 | 13.75 | |
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| Instructions: Knead dough lightly. Use a sheeter to sheet dough to 1/3 in. (8 mm). Cut into desired shapes, and brush the tops with milk. Bake at 350°F to 375°F for 12 to 18 minutes. Actual baking time will vary, depending on the size of the cookies. Brush the cookies with gum arabique (5:1 ratio) to give them a nice shine. | ||||
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