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(45 ratings)

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, questions and tips

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26th Nov, 2013
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!
9th Jul, 2013
a really good recipe ,never had lebkuchen before but imagine it is a cakey-biscuit. Very delicious!
8th Mar, 2013
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
20th Dec, 2012
Excellent! 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! :-)
14th Dec, 2012
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.
10th Dec, 2012
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.
8th Dec, 2012
I needed a little bit more butter and honey as the mix was a bit crumbly, but taste great!
22nd Nov, 2012
Absolutely delicious! I might even cover them in chocolate like the ones they sell in Lidl and Aldi. A perfect Christmas and winter treat.
9th Jul, 2012
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.
2nd Jul, 2012
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!


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