Berner Honiglebkuchen facts for kids
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| Type | Lebkuchen |
|---|---|
| Place of origin | Switzerland |
| Region or state | Berne |
| Main ingredients | Flour, honey, milk, margarine, potassium carbonate, icing |
Berner Honiglebkuchen are special gingerbread cookies from Berne, Switzerland. These tasty treats are different from other gingerbreads because of their fancy sugar decorations. They are not the same as Berner Haselnusslebkuchen, which is another type of cookie from Berne made with hazelnuts.
Contents
What are Berner Honiglebkuchen Made Of?
The Dough and Spices
The dough for Honiglebkuchen is made from honey, milk, margarine, flour, and potassium carbonate. Potassium carbonate helps the dough rise, like baking powder. A mix of spices is also added.
Each bakery has its own secret spice blend. This is why no two Honiglebkuchen taste exactly the same! Common spices used include coriander, anise, star anise, cloves, ginger, and nutmeg.
How are These Cookies Made?
First, the dough rests for four days to get ready. Then, it is rolled out until it is about 6 millimeters thick. After that, the dough is cut into different shapes. Most Honiglebkuchen are rectangular. However, you can also find them in round or heart shapes.
The cookies are baked until they are quite dry. This happens at about 220°C (428°F) for 14 to 20 minutes. Right after baking, they get a shiny coat. This coat is made from a mix of potato starch and water, called Feculé.
The Special Sugar Decorations
The beautiful sugar decorations are usually put on by hand. Special bakers use a triangular bag to pipe the icing. The most popular design is the bear. The bear is the symbol of Berne and appears in many different scenes. You might see bears from the Bärengraben, which is a famous bear park in Berne.
Some less expensive Lebkuchen have standard designs. These designs are put on using a template, not by hand.
The History of Berner Honiglebkuchen
Early Gingerbread in Switzerland
Gingerbread cookies made with honey and special spices have a long history. They were made in Swiss monasteries during the Middle Ages. A recipe from Lucerne in the 1500s is very similar to today's recipe. The main difference was that fewer spices were used back then.
When Did They Become Popular in Berne?
In Berne, Lebkuchen first appeared in cookbooks in the early 1800s. The fancy sugar decorations likely became common after sugar became cheaper. This happened when sugar started to be made from a plant called mangelwurzel in the early 19th century. By the early 1900s, these decorations were definitely popular.
A baker's guide from 1946 said that the decorations followed a tradition that was "decades-old." It also mentioned that adding bears, edelweiss flowers, and doves was a special skill and a source of pride for Bernese bakers.
A Bernese Specialty
Honiglebkuchen, along with their hazelnut cousins, are signature products of bakers in Berne. They are especially popular during the December holiday season. Tourists also love them all year round. Today, you can even order Honiglebkuchen online with custom decorations!
How to Enjoy Berner Honiglebkuchen
Bakers suggest eating Lebkuchen with café au lait, which is coffee with milk. You can even dunk the cookie into the coffee to make it taste even better. If you eat them this way, even cookies that have become a bit hard from being exposed to air will still be delicious!
