Christmas time offers a wealth of traditional holiday treats. Our euromaxx reporter Mathias Stamm set out to try his hand at making some of the best-known specialties from various European countries. Today he starts off in Nuremberg, the best place to learn how to whip up a batch of Germany’s version of gingerbread cookies.
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The Wunder Cookie!
2:06 It's not just the lebkuchen that's sweet and fruity.
Lovely! I made my grandma a big batch of lebkuchen for Christmas to remind her of home at this time of year. Just sent them off to her yesterday. They really do take patience to make but aren't too difficult when you know what to do. Mine have pretty much the same ingredients to this baker 😀 I don't know all his spices but I'm sure its not far off.
I watch this video over and over. I want to go to that bakery, and Nuremberg is beautiful! Wish I could live there.
Where does one get those little spinning pedestals that they use to shape the lebkuchen?
02:34 i guess i'm not the only one that thought she would say masturbator^^
I would love to visit the Nuremburg Christmas Market someday and eat a genuine lebkuchen!
Mathius: , das allebeste Rezept für Lebkuchen Nürnberger Art, ist im alten "Bayrisches Kochbuch" auf St, 713. 1974 Auflage 43. J.G. Weiß'sche Buchdruckerei München. Guten Apitit, und alles Gute!!
How do you pronounce lebkuchen?
when he smiles when he tastes it, so cute!!
great song choice.
How long are they left to dry? 24 hrs? Also the special equipment he uses to round off the cookie dough, can I purchase that anywhere? Thank you
What is the name of the bakery? I might order online right now!
never thought i would love those, til i went to a xmas market in Germany. now im addicted
Where is Ginger?
"Ginger bread"?
Where is the recipe?
Postal Service soundtrack at the beginning??
Lebkuchen are literally the best treat in the entire world. I'd kill to have more lebkuchen
I lived therev qa while but I had to come home to north dakota to learn to make it probably a different recipe but they are delicious and they are rolled n cut on a floured surface and sort of diamond shaped withanalmond in the middle various dried fruit honey n a bakers ammonia for leavejning sounds gross but it bakes out n I think we topped with an egg wash n they stay soft for ever or a very long time due to the egg wash mixture I guess seals in the freshness n yeah sorry I missed the Lieb or love Kuichen I been to their christ Kindle Market in the Old city pretty cool! I got a bunch of nut crackers one year n sent em home for 'Christmas n they got dang good beir there to you know n I drankeeeeeeeeeeeeeeeety of that
Not sure about the complete history but I think the recipe was made by monks in 14th century germany…
All that is gone by now…they all might not survive the lockdowns…