Lebkuchen biscuits are a veritable delight for the senses – a lovely spicey, gingerbread taste, chocolate accents, a little crunchy on the outside and soft and chewy in the middle. They are perfect with a cup of black coffee or after a fancy meal.
They’re also not particularly difficult to make either. As long as you’re careful with the dough and use a little flour as and when you need to it’s very manageable.
- 160 g runny honey (Use clear honey)
- 100 g unsalted butter
- 60 g ground almonds
- 0.5 tsp baking powder
- 0.75 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 0.5 tsp nutmeg
- 0.25 tsp ground cloves
- 2 tsp ground cinnamon
- 2 tsp cocoa powder
- 0.25 tsp salt
- 175 g Icing sugar
- 1 Egg white
- 2-3 tbsp water
- 100 g 70% dark chocolate, melted
- Melt the honey and butter together, either in a saucepan over a gentle heat or in the microwave on short bursts, stirring in between. Set aside and leave to cool for 15-20 mins.
- Pre-heat the oven to 160c (140c for fan ovens) and prepare two baking trays with sheets of greaseproof paper.
- Put ground almonds in a bowl and sieve over all the remaining dry ingredients. Mix well.
- Pour in the honey and butter mixture and mix until it forms a dough. You might find it’s a little sticky at this stage, but it will firm up as you mix more.
- Once it is thoroughly mixed, divide it into 30 balls, place on a baking tray and press down slightly. Alternatively, split the dough into two. Roll balls with half the dough and with the other half roll it out to approx. 2cm thick and cut out heart shapes.
- Bake in the oven for around 10-15 mins. Leave on the trays for five mins then transfer to a wire rack and leave to cool completely.
- Mix the icing, egg white and water together in a bowl to make a runny glaze. Brush the Lebkuchen with the glaze and leave. Repeat the process on the remaining biscuits you’re decorating in this way and leave to set for 15 minutes.
- Melt the chocolate gently in a microwave, or in a bowl over a saucepan filled with an inch of water (make sure the water doesn’t touch the base of the bowl with the chocolate in). Dip half the Lebkuchen bottoms into the chocolate and drizzle chocolate over the remaining biscuits, leave to set.
This recipe is courtesy of Fay Millar.
About Fay Millar
Fay Millar is the face behind Gingerbread World which runs alongside her bespoke cake business, Brighton Cakes. Each year she and her team make hundreds of cakes. They have created everything from the Brighton i360 and the Harry Potter sorting hat to Paddington Bear and Lionel Richie out of cake. Gingerbread World is the gingerbread arm of Brighton Cakes, founded by Fay in 2013. After a successful career in journalism, Fay turned her attention from a notebook to a wooden spoon and started baking ‘seriously’. She is entirely self-taught, having loved baking with her mother from an early age. Jam tarts as a five-year-old gradually morphed into celebration cakes, sculpted cakes and sugar flowers and eventually a love of gingerbread. Raring2go! is delighted to be working with Fay. For more information please see https://www.gingerbreadworld.co.uk