• 1
  • 2
  • 3
  • 4
  • 5
(43 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jan, 2012
Tasted great - I've made them using coconut oil instead of butter and included 3 chunks of stem ginger in syrup chopped finely.
31st Dec, 2011
Made these for work after buying some in a shop and they were so liked I've been asked to make them for one of my colleagues birthdays as well as making a batch for the NYE party I'm going to. Only problem I had was I don't have a grinder so a couple of the biscuits were very clove-y.
24th Dec, 2011
I made this lovely recipe last year as a small 'on-the-day' present for family for christmas. Same again this year it seems as everyone loved them :)
23rd Dec, 2011
hi, have just made with all flour no almonds, golden syrup instead of honey, no pepper, added mixed spice, baked 12 minutes fan oven, yum
12th Dec, 2011
Honestly? Disappointed in these. They tasted bitter, there was almost no sweetness to them at all. The texture was more biscuit-like than what you'd expect from lebkuchen. I've made both this recipe and a recipe from The Pink Whisk. TPW was infinitely better, they were delicious. Interestingly, it seems that most other lebkuchen recipes (including TPW) use brown sugar. I think the absence of sugar and the hard texture let this recipe down.
10th Dec, 2011
thank you Yummo! looking forward to trying these out today.
9th Dec, 2011
jamie_girl I noticed that too. I think it should say "Leave to dry out in a warm oven." This worked for me. If you have a fan oven definitely reduce cooking time and /or temp. I did mine for 12 mins at 150 and they were well cooked through and still soft.
7th Dec, 2011
Hi, Could someone tell me the end of the recipe? it seems to end in the middle of a sentence... Thanks, Jamie
7th Dec, 2011
This is a great easy recipe, I add a little more ground cloves or all spice for a more authentic lebkuchen taste plus a scant teaspoon of almond oil. I make them a little thicker too. I also add grated lemon zest and lemon juice into the icing glaze mix. They taste great I have friends and colleagues who ask if I take orders for them. As I'm a beekeeper I add them to my jars of honey in Jute bags wrapped in cellophane for presents. They last a good two weeks, but only 10 mins if left out for the family to find.
28th Nov, 2011
Made them without the bicarbonate of soda, ground cloves, grated nutmeg and black pepper as I didn't have them at home, and replaced honey with golden syrup. Result was a lovely cookie type thing with a cake-like texture inside. No idea what lebkuchen tastes like but these were absolutely delicious. I'll make them with the original ingredients next time, but I think I'll just rename this creation and keep it as a separate recipe! =)


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.