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  • Sarah L Samuels

Lebkuchen Cookies

These spiced cookies are sold at Christmas markets in Germany and enjoyed by many. They date back to the 14th century and are still a popular Christmas treat in Germany.


My eldest son actually suggested I made these for my blog as he loves anything and everything with honey! So as I like I challenge I did some research and made my own version of this delicious spiced cookie.



They are soft and chewy with a sugary glaze and delicious throughout the festive season with some delicious mulled wine.




Start by placing the honey and butter in a pan.



Melt on a low heat until all the butter has melted completely.



In the bowl of a stand mixer place all the dry ingredients, mixed peel and orange zest.



Mix the dry ingredients together.



Add the honey mixture and mix on a medium speed until you have a smooth dough.




Take the dough out of the bowl and wrap in cling film. Place in the fridge for about 1 hour to firm up.



Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and line 2-3 baking sheets with baking parchment.



Take the dough out of the fridge and onto a lightly floured surface. Roll the dough out to about 1/2cm thickness using a rolling pin.



Using a round 6cm cutter cut out 18 cookies and place on the prepared baking sheets.




Place in the oven for 18 minutes.



Place a cooling rack over some kitchen roll for later.


Icing Sieve the icing sugar into a small bowl and add the water. Mix to a smooth runny paste.




Take the cookies out of the oven.



Place on the cooling rack straight away using a small spatula.



Put a good teaspoon of icing over each cookie and leave to cool. The icing will set like a translucent glaze.





Lebkuchen Cookies


Sarah's servings: 18

Sarah's skill: Easy

Baking time: 18 minutes


Ingredients:


200g Honey

80g Unsalted Butter

225g Plain Flour

100g Ground Almonds

2tsp Ground Ginger

1tsp Ground Cinnamon

1/2tsp Ground Nutmeg

1Tbsp Cocoa Powder

1/2tsp Bicarbonate of Soda

1tsp Baking Powder

30g Chopped Mixed Peel

Zest 1/2 Orange


Icing

100g Sieved Icing Sugar

4-5 tsp Cold Water

Method:

  1. Place the honey and butter in a pan and melt on a low heat until all the butter has melted completely.

  2. In the bowl of a stand mixer place all the dry ingredients, mixed peel and orange zest.

  3. Mix the dry ingredients together.

  4. Add the honey mixture and mix on a medium speed until you have a smooth dough.

  5. Take the dough out of the bowl and wrap in cling film. Place in the fridge for about 1 hour to firm up.

  6. Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and line 2-3 baking sheets with baking parchment.

  7. Take the dough out of the fridge and onto a lightly floured surface. Roll the dough out to about 1/2cm thickness.

  8. Using a round 6cm cutter cut out 18 cookies and place on the prepared baking sheets.

  9. Place in the oven for 18 minutes.

  10. Place a cooling rack over some kitchen roll for later.

  11. Icing Sieve the icing sugar into a small bowl and add the water. Mix to a smooth runny paste.

  12. Take the cookies out of the oven and place on the cooling rack straight away using a small spatula.

  13. Put a good teaspoon of icing over each cookie and leave to cool. The icing will set like a translucent glaze.






Sarah's extra slice.....


You can add a teaspoon of cocoa to the glaze if you want a chocolate glaze.


You could also use star or Christmas tree cutters with this recipe.


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