Carols, scents and Christmas sparkle


Carols, scents and Christmas sparkle
Nonstop you
Carols, scents and Christmas sparkle
Glühwein recipe
1l of dry red wine
50ml rum
2 oranges, sliced
Freshly squeezed juice
of 2 oranges
2 cinnamon sticks
1 star anise
5 cloves
50g rock sugar
Lebkuchen recipe
300g sugar
200g honey
500g hazelnuts
500g sultanas
200g candied lemon peel
200g candied orange peel
10 eggs
250g butter
2 tsp cinnamon
½ tsp cloves
10g bicarbonate of soda
200g bread crumbs
6 tsp plain flour
12cl Cognac
1 packet of wafers, 7cm
To glaze: 3 packets of
chocolate icing
Cut the orange and lemon
candied peel into small pieces.
Pour the Cognac over the peel,
cover with the ground hazelnuts
and leave to stand overnight.
Melt the butter and cool it again
in the fridge. Then mix all the
ingredients together and spread
on the wafers. Place on a nongreased baking tray and bake
in a pre-heated oven for 20-25
minutes at 200-220°C, gas mark
6. Place on a cake rack to cool,
and glaze with the chocolate icing
while the biscuits are still warm.
Put the red wine, spices, slices
of orange and freshly squeezed
orange juice together in a pan
and cook over a low heat; do not
allow to boil. Then add the rum
and the sugar and heat briefly
Strain the liquid to remove the
spices and orange slices and
serve the Glühwein hot straight