Renate's Pfefferkuchen

Ingredients [American]

• 250 g honey
• 600 g sugar
• 60 to 90 mL rum
• Either:
• 1/2 T baker's ammonia
• 1/2 T baking powder
• Either:
• 1 T potash
• 1 T baking soda
• 910 g flour
• Either:
• 80 mL citron, finely chopped
• 60 g candied ginger, finely chopped
• 60 g sliced almonds, ground
• 1 T cocoa
• 1 T cloves
• 1 T cinnamon
• grated zest of one lemon
• 4 eggs

Lemon glaze:

• 2.5 T hot water
• 1.25 t lemon extract
• 300 mL powdered sugar.

Directions

Note: Do not double this recipe

Heat the honey, either in a double boiler or while still in the jar in a small pot of simmering water (this last method is good if your honey has crystalized). Add sugar and stir over heat until dissolved. Dissolve baker's ammonia/baking powder and potash/baking soda in 4 T rum. Stir together dry ingredients in a large bowl.

Add honey-sugar mixture, rum-leavening mixture and eggs to dry ingredients. Using a stand mixer or your hands, mix together until combined. If the dough is dry and crumbly, add up to two more tablespoons rum to bring dough together. Once the dough comes together, knead quickly on your work surface.

Place into an airtight container (minimum 2 qt). If there is a large gap to the top, cover with plastic wrap. Store in your refrigerator for two to three weeks.

Preheat oven to 120 degrees C (yes, 120 degrees C). Roll dough very thin, cut with cutters, and bake on parchment-lined sheets 15 to 17 minutes. Cool. Whisk together the ingredients for the lemon glaze until all lumps are gone. Brush with glaze. Store in an airtight container.