Prep: 15 mins Cook: 15 mins


Makes 30
A German biscuit similar to gingerbread, lebkuchen is easy to make and a great Christmas treat

Nutrition and extra info

  • Freeze dough only


  • kcal102
  • fat4g
  • saturates2g
  • carbs16g
  • sugars9g
  • fibre0.5g
  • protein2g
  • salt0.16g
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  • 250g plain flour
  • 85g ground almond
  • 2 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200ml clear honey
  • 1 lemon, finely grated zest



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch each ground cloves, grated nutmeg and black pepper
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the icing

  • 100g icing sugar
  • 1 egg white, beaten


  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.

  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.

  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

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Comments (56)

falckl's picture

Made these with added 25g of brown sugar and an egg and they turned out incredible!! I also used half wholemeal and half plain flour. The dough was a tiny bit sticky but they are soft and yummy :)

smorrissey's picture

Made these as something nice to share over christmas but must have made them too small. Got 40 or so out of the mix and baked for 13 minutes. They turned out to hard with burnt ends. Decorated with melted milk chocolate and my daughter loved them! Will make them larger next time & divide the dough in 3 then in 10s. Does need extra sugar i think... a few tablespoons of brown sugar.

ChocoKitty79's picture

I have not tried or baked them yet.

Does it work if I don't put the almonds in it?

BBD-Lite's picture

I had great hopes after reading the reviews and having tried out Emma Lewis's recipes before but this turned out neither good nor bad. The only thing I changed was using orange zest in place of lemon. Will not be making again.

pipsipops's picture

Easy to make and very tasty. Although I found the lemon a little overpowering which meant the ginger flavour didn't come through as much as I like. Next time I bake them I will put in a little less lemon zest and a bit more ground ginger.

Heleena63's picture

I added an extra teaspoon of ground ginger and a quarter of a cup of dark brown sugar. Baked at 150 degrees fan forced for 15 minutes. Gave a lovely result, with a crunchy crust surrounding a soft interior.

Mauser12k's picture

Oh my word!! Divine isn't the word for this lebkuchen as it is soooo heavenly. I made these with my 4 year old son and were really easy to make and made the house smell very festive afterwards. Can't wait to make more as the first batch is almost all eaten. Brilliant recipe xx

cshobbs's picture

Great! Easy to make too. I made this recipe suitable for coeliacs by using gluten free flour.

bonnybear's picture

Lovely! I've just made these and they turned out great. I adore lebkuchen and I'm always really upset when they take it off the shelves come January as it seems to be considered a 'festive treat', so i'm delighted that I can make my own all year round!

I made a few changes due to what was available to me though
- no almonds or zest
- only 50g of icing sugar so used 20g of cocoa powder too.

A few comments suggest melted chocolate, so i guess chocolate icing is just an alternative.
Very nice and easy recipe, will definitely use again!

boweri's picture

a really good recipe ,never had lebkuchen before but imagine it is a cakey-biscuit. Very delicious!

adythecook's picture

Hi everybody,me and little daughter just made these, they are so simple and little one did every thing her self so she feels grown up.
It's good to learn the children the smell of the spices and the names of said spices,this hopefully will stay with them for ever.
Just got out of oven they look great,I like the idea if dipping half in chocolate so we will see how that turns out.

sirlene's picture

I made the first attempt last week. I overcooked it. 15 minutes are enough. Then I repeated it twice with double amount of ingredients. It is really delicious as the german Lebkuchen we used to buy. Even better, I would say. The recipes I have always ask for mix of Lebkuchen spices (I´m in Brazil, so no way to find this here!). This one gives you the possibility to make it at home! I would give rate 10 just for that! :-)

stinabena's picture

I love this recipe and recommend it to everyone. These Lebkuchen go down a storm at Christmas.

There's a big difference depending on how long you cook them for. They often look pale and uncooked when actually they are. They are quite spongey when you take them out of the oven, as you leave them to cool then they firm up, so take care not to over cook them.
I take them out when they start to brown just slightly on the top. It makes quite a difference with the overall softness when they are cool.

g0g0girl's picture

I made these with Y1 children at school for a Christmas bake sale. They absolutely loved it and are now going to write their own recipe for literacy! It was super easy and the results were very tasty indeed. Thank you for the recipe.

andyarmchair's picture

I needed a little bit more butter and honey as the mix was a bit crumbly, but taste great!

brightonsinger's picture

Absolutely delicious! I might even cover them in chocolate like the ones they sell in Lidl and Aldi. A perfect Christmas and winter treat.

amchoor's picture

Ok, nothing special. I tried a thin circular cut out and the dented balls described in the recipe but both varieties came out quite chewy. Taste nice enough just wasn't fussed on the consistency.

katdixon2012's picture

I've made these a few times now - they are so tasty! It's worth sticking to the ingredient amounts carefully though, or it can get a bit sticky. I would definitely recommend this recipe!

fungaipatience's picture

Made these tonight and they came out beautifully. Cut down honey to 140 and butter to 75g (for diabetic mum) and they are still so sweet. awesome recipe.

my_calcifer's picture

Oh my gosh I am in LOVE with these biscuits!!!
Don't bother with the icing, but melt some dark chocolate and cover the bases or tops. You don't need much! Perfectly spiced, great taste!!


Questions (2)

clynehj's picture

How long do these last once made?

goodfoodteam's picture

Thanks for your question. These biscuits will keep for up to two weeks in an airtight container.

Tips (1)

zachary82's picture

Bake them a day before as the flavour and texture improves over time