Germany's chewy, cakey spiced cookie.
Baking on parchment insulates the cookies or bars from the baking sheet, preventing them from becoming rubbery and over-browned.
Over the years, I must've eaten thousands and thousands of Christmas cookies. Lebkuchen were never among them. In fact, until I started hiring German au pairs to help with my kids, I'd never even heard of them. Every year at Christmas, the girls, from Munich, Dresden, Cologne, Frankfurt, Saarbrücken, and Hamburg, would receive care packages from home. Inside were Advent calendars , loads and loads of chocolate, and boxes of lebkuchen.
And I knew I'd have to use more eggs and flour than intuition would tell me, and not as much butter—more flour in relation to the fat means more gluten development , which in turn leads to a more doughy result. For flavor, I'd have to use lots of candied fruit and possibly some cocoa .All these directions were pointing me toward something I was destined to hate. Until, that is, I tasted the first cookie.
These had that just-spicy-enough intensity, a lovely deep mahogany color, and that awesome chewy, cakey texture. I was truly surprised by how much I liked them. I was more surprised by how much my son liked them, he of the Toll-House-is-the-only-cookie ilk.Most of my au pairs would receive store-bought round lebkuchen in their care packages, but occasionally one of their mothers would send homemade bars, which are less time-consuming to make than rounds but no less delicious.
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