German Gingerbread "Lebkuchen"
Member recipe

German Gingerbread "Lebkuchen"

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Member recipe by

Servings

Serves 1 - 50 Cookies

This is a traditional Christmas treat, soft & chewy with many wonderful spices. Use your favourite cookie cutters to create an army of little men, a collection of hearts or a herd of reindeer! "Lebkuchen" (gingerbread) is also known as "Honigkuchen" (honeycake) in some parts of Germany.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g butter
  • 250g honey
  • 120g brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1/2 tsp ground cloves (or allspice)
  • 1 vanilla pod, seeds
  • 2 whole eggs
  • 2 tsp cocoa powder
  • 440g plain flour
  • 1 tsp baking powder

Method

    1. In a small pot gently heat the butter, sugar and honey and stir regularly until the sugar has completely dissolved.
    2. While this is happening, mix together all the other ingredients in a big bowl.
    3. Then add the liquid honey/butter/sugar mix to this (you'll either need a spoon and strong arms, or a kitchen aid machine with a kneading hook attachment).
    4. Now leave the dough to rest/cool down for an hour at room temperature. Pre-heat your oven to 180 degrees. (160 if fan-assisted)
    5. After an hour, roll out the dough to about 1cm thickness and cut out gingerbread men or any other shapes you prefer (if the dough is too sticky, place it in the fridge for a few minutes to firm-up, or knead it with your hands and add a bit more flour).
    6. Place the cookies on a tray lined with baking paper, and bake for approx. 10min. (they will still be slightly soft to the touch; this is what you are aiming for!) Once cool, feel free to frost them with icing, sugar pearls, or any other kinds of sweet decoration!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

cusinebelle's picture
3.75

I was after a more shoft chewy texture than the normal biscuity type and this is the recipe to use. Very easy to follow and make. I used dark Muscavado sugar. Enjoyed by my half German husband.

girlnextdior93's picture
4

Made again this year - used Muscavado sugar this time. My eldest son loves them, the smell of the cloves makes it for him. I get so many best mum points for these. It's the best gingerbread recipe I have found and is close but better than the bread you get in the german markets . Keeping this recipe for ever

girlnextdior93's picture
4

These were lovely. Just what I was looking for. Mine didn't come out as dark but my family loved them all the same. They have just put another order in. What I liked was they were soft more bready than a snap buscuit which made them filling (as my cutters are quite big) and so my gang took there time and appreciated them more.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…