Lebkuchen are one of my absolute favourite christmas treats. They’re a kind of german gingerbread that’s somewhere between a cake and a biscuit. This year has been the first year I’ve tried to make them myself though (I normally just rely on sainsbury’s). I was really pleased with how they turned out so I thought I’d share the recipe so you can try them for yourselves.
- 250g plain flour
- 85g ground almonds
- ½ tsp bicarbonate of soda
- 200ml clear honey
- 1 lemon zest, finely grated
- 85g butter
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- pinch each ground cloves, grated nutmeg and black pepper (or replace all the spices lebkuchen spice mix if you find them)
- 1 tsp baking powder
100g icing sugar
30g bar dark or milk chocolate (I go for dark)
THE BAKING BIT
- Mix all of the dry ingredients in a bowl
- Heat the butter and honey on a low heat.
- Once the butter has melted add in the dry ingredients mix and the lemon zest. Mix well until it forms into a dough.
- Leave to cool, covered, for 10-20 mins
- Put your oven on at 160C
- Break the dough into around 30 balls (they should be a bit smaller than a golf ball) then squish them into the shape of a cookie.
- Put them onto as many lined trays as you need, and bake for 15mins (no more!)
- Leave to cool (for real though leave them to cool, I know they smell good)
- Once they’re cool you’re ready to ice. Mix the icing sugar and water in a bowl, you might need a little more water but see how you feel. Dip one half (semi circle type half, you could do either, but this is easier) into the icing, leave to set.
- Melt the chocolate in a bain marie (a bowl over a pan of boiling water) and dip the other half of the lebkuchen into the chocolate.
- Leave to cool then enjoy!