Lebkuchen
Makes: 15
Prep time: 30 minsTotal time: 
Recipe photograph by Andrew Burton
Lebkuchen
The ultimate Christmas market treat, these gingerbread-like biscuits from Germany are soft and chewy
Makes: 15
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
191Kcal
Fat
7gr
Saturates
3gr
Carbs
28gr
Sugars
16gr
Fibre
1gr
Protein
3gr
Salt
0gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 225g plain flour, plus extra to dust
- 75g ground almonds
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- a pinch of ground cloves
- a pinch of ground nutmeg
- 2 tsp cocoa powder
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 25g mixed peel, very finely chopped
- zest of ½ orange
- 200g runny honey
- 75g butter
To decorate
- 75g icing sugar, sifted
Step by step
Get ahead
Keep for up to 2 weeks in an airtight container.
- Put the flour, almonds, spices, cocoa powder, bicarbonate of soda, baking powder and a pinch of salt into a medium bowl and stir together, adding the mixed peel and orange zest.
- Put the honey and butter in a medium pan over a low heat, stirring until the butter melts. Pour it into the flour and spice mixture, stirring until it comes together into a stiff dough. Chill for about 30 minutes to allow the dough to firm up.
- Preheat the oven to 180°C, fan 160°C, gas 4. Roll the dough out on a lightly floured worktop to about 1cm thick and cut out 15 round biscuits with a 5-6cm biscuit cutter. Place on 2 baking trays lined with baking paper, leaving room for them to expand. Bake for 15-18 mins until beginning to brown.
- Meanwhile, mix the icing sugar with 3 teaspoons of water until you have a slightly runny spoonable icing. As soon as the biscuits come out of the oven, transfer to a wire rack set over a board or tray. Pour a little icing over each to cover them completely. Leave to cool – the icing will set to give a white semi-transparent coating.
