Name: Lebkuchen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 30
Cuisine: German
Ingredients: 250g plain flour; 85g ground almond; 2 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp bicarbonate of soda; 200ml clear honey; 1 lemon finely grated zest; 85g butter; pinch each ground cloves grated nutmeg and black pepper; 1 tsp baking powder; 100g icing sugar; 1 egg white beaten

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Lebkuchen

Lebkuchen

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Makes 30

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.3 out of 5.63 ratingsRate

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A German biscuit similar to gingerbread, lebkuchen is easy to make and a great Christmas treat

Freezable (Freeze dough only)

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Ingredients

Nutrition

Units:

MetricUS

250g plain flour
85g ground almond
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp bicarbonate of soda
200ml clear honey
1 lemon

finely grated zest
85g butter
pinch each ground cloves

grated nutmeg and black pepper
1 tsp baking powder

For the icing

100g icing sugar
1 egg white

beaten

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Nutrition: per serving

kcal102
fat4g
saturates2g
carbs16g
sugars9g
fibre0.5g
protein2g
salt0.16g

low

Method

step 1

Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.
step 2

Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.
step 3

To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm room.

Recipe from Good Food magazine, January 2006

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A star rating of 4.3 out of 5.63 ratings

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