Name: Lebkuchen Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: German
Ingredients: 250g plain flour; 85g ground almonds; 2 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp bicarbonate of soda; pinch ground cloves; pinch grated nutmeg; pinch black pepper; 1 tsp baking powder; 200ml clear honey; 85g butter; 1 lemon, finely grated zest; 100g icing sugar; 1 egg white, beaten; 1-2 tbsp water (to adjust icing consistency)

Instructions

Step 1: Tip the plain flour, ground almonds, ground ginger, cinnamon, bicarbonate of soda, baking powder, cloves, nutmeg, black pepper, and a pinch of salt into a large bowl. Mix these dry ingredients well.

Step 2: In a small pan over low heat, gently warm the honey and butter until the butter melts. Remove from heat and pour this mixture into the bowl with the dry ingredients. Add the finely grated lemon zest.

Step 3: Mix everything together thoroughly until you form a fairly solid dough. Cover the dough with a clean cloth or cling film and leave it to cool completely.

Step 4: Preheat your oven to 180°C (fan 160°C, gas mark 4). Line two baking trays with baking parchment.

Step 5: Using your hands, roll the dough into about 30 balls each around 3cm in diameter. Place the balls on the trays, allowing space for expansion, and gently flatten each one into a small disk.

Step 6: Bake the biscuits in the preheated oven for 15 minutes. Once baked, transfer them to a wire rack to cool completely.

Step 7: To make the icing, mix the icing sugar with the beaten egg white and 1 to 2 tablespoons of water until you get a smooth, runny consistency.

Step 8: Dip the top of each cooled biscuit into the icing, then spread it gently with the back of a knife. Leave the iced biscuits to dry in a warm place until the icing sets.

Tips & Variations

For a richer flavor, toast the ground almonds lightly before mixing them with the dry ingredients.

Adjust the spices to your taste—adding more ginger or cinnamon can give a stronger aroma.

If you prefer a gluten-free version, substitute the plain flour with a gluten-free flour blend suitable for baking.

Store the biscuits in an airtight container to maintain freshness and soften slightly overnight for the best texture.

Storage

Store Lebkuchen in an airtight container at room temperature for up to one week. The biscuits tend to soften over time, making them even more delightful. You can also freeze them for up to 2 months; thaw at room temperature and allow the icing to re-harden before serving. Reheating is not necessary.

FAQs

Can I use regular sugar instead of honey?

Honey provides moisture and a distinct flavor to Lebkuchen, so substituting with regular sugar will change the texture and taste. If needed, use a syrup like maple or golden syrup as a closer alternative.

Do I have to use egg white in the icing?

The egg white helps create a smooth, glossy glaze that sets firm. If you prefer to avoid raw egg, you can use a simple icing made from icing sugar and water or lemon juice, though it may not set as firmly.