I am a Murtaler - Seckauer Ginger Bread

As soon as we enter the bakery, the enchanting aroma of honey, cinnamon and cloves fills our nostrils and makes our mouths water. The team at the Regner confectionery in Seckau lovingly produces the famous Seckau gingerbread in a wide variety of designs and flavours. From the finest Elisen gingerbread to gingerbread sticks with fruity apple filling or rich Swiss stone pine truffles to the world champion gingerbread confectionery, nothing is left to be desired here. There is even a gluten-free and vegan version available.

There are many varieties of gingerbread around the world. But what makes the gingerbread from Seckau so special? What makes it so different from the others that it has become a worldwide favourite?

The highest quality ingredients, selected flavour combinations and, above all, a lot of love and time play a key role. In Seckau, the dough is stirred and kneaded until the perfect consistency is achieved, then left to rest so that the flavours can combine and develop their full potential.

Erlebnisregion Murtal: "What connects you to the Murtal?"

Seckauer Lebkuchen: "You can enjoy the sweet life with me. Slowing down and savouring are core parts of the Murtal."

Erlebnisregion Murtal: "When do you feel your heart beating in the Murtal?" 

Seckauer Lebkuchen: "We are already well known in Seckau and are often visited by people who are almost as famous as I am. When Silvia Schneider or Andi Knoll work with me, for example, it makes my sweet little heart beat faster. Then I have to make sure that I calm down again very quickly so that I can relax my pores again. That's the only way I can become light and airy."

Erlebnisregion Murtal: "Where is your favourite place in the Murtal?"

Seckauer Lebkuchen: "Have you ever been to the abbey in Seckau? It's beautiful, no matter what time of year. Of course, Christmas time is very special, beautiful lights shine and the nativity scene in Seckau is particularly worth seeing. In the abbey you can find peace and quiet."

Have you got a taste for it? Then visit the Regner patisserie in Seckau and let yourself be tempted by an explosion of flavour.

Regner GmbH & Co KG Café Konditorei
Market Street 11
8732 Seckau
Phone +43 35 14 / 52 07
E-mail: konditorei@regner.at
www.lebkuchen-regner.at 

Opening hours: 
Wednesday to Saturday 9:00-18:00
Sundays and public holidays: 09:30 to 12:00 and 13:00 to 18:00

Tip: The gingerbread is also available in Father Christmas shape 😊

Do you want to become a confectioner too? We can tell you a secret. Here is the recipe:

Total ingredients:

350 g T 960 rye flour

850 g honey

100 g whipped cream

70 g butter

350 g wheat flour T 700

22 g gingerbread spice

11 g cinnamon

15 g baking soda

150 g hazelnuts/almonds

50 g candied orange peel

50 g candied lemon peel (possibly more hazelnuts/almonds instead of candied orange peel and candied lemon peel)

2 large eggs (or 3 smaller ones)
 

Preparation of the dough:

Weigh the rye flour into a bowl! Bring the honey, cream and butter to the boil and mix with the rye flour. Mix the wheat flour with the spices and bicarbonate of soda, add the remaining ingredients and knead a little. Finally, knead in the honey and flour mixture.
 

Leave to rest - It is best to cover the dough and leave to rest for 1 day.

Roll out, cut out as desired and place on a baking tray lined with baking paper. Brush with a little egg and top with almonds and cherries if desired.

Now bake in a preheated oven at approx. 200°C for approx. 8 - 12 minutes.

It is important to pay attention to the baking time, which can vary from oven to oven. Decorate and enjoy after approx. 8 - 12 minutes! We wish you every success!