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Berner Honiglebkuchen
Berner Honiglebkuchen are ''Lebkuchen'' traditionally made in Berne, Switzerland. Distinguished from other Lebkuchen by their sometimes elaborate sugar decorations, they are not to be confused with the ''Berner Haselnusslebkuchen'', another Bernese specialty which is made from ground hazelnuts.
==Composition and production==
''Honiglebkuchen'' dough is made of honey, milk, margarine, flour and potassium carbonate (as leavening agent), as well as a mixture of spices.〔 The spice mixture is specific to each bakery – which is why it is said that no two ''Honiglebkuchen'' taste the same〔 – but coriander, anise, star anise, cloves, ginger and nutmeg are commonly used.〔
After a leavening period of four days, the dough is softened by rolling it, rolled out to a thickness of , and cut into the desired shape. Most ''Honiglebkuchen'' are rectangular, but round or heart-shaped forms are also used.〔 The ''Lebkuchen'' are baked as dryly as possible at around for about 14 to 20 minutes. Immediately afterwards, they are given a shiny coat with a solution of potato starch in water, called ''Feculé''.〔
The sugar decorations are traditionally applied manually by specialised confectioners using a
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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