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:
Place the honey and butter in a pan and 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 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 and 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.
Equipment Used
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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