Description
Classic German Lebkuchen are soft, spiced honey cookies perfect for the holiday season. Made with ground almonds, warm spices like ginger and cinnamon, and a fragrant honey and lemon zest dough, these small, disk-shaped cookies are baked until golden and finished with a sweet, glossy icing. They offer a chewy texture and a rich, aromatic flavor that pairs wonderfully with tea or coffee.
Ingredients
Scale
Dry 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
Wet Ingredients & Flavorings
- 200ml clear honey
- 85g butter
- 1 lemon, finely grated zest
Icing
- 100g icing sugar
- 1 egg white, beaten
- 1–2 tbsp water (to adjust icing consistency)
Instructions
- Prepare Dry Ingredients: Combine 250g plain flour, 85g ground almonds, 2 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp bicarbonate of soda, a pinch each of ground cloves, grated nutmeg, and black pepper, plus 1 tsp baking powder into a large mixing bowl. Mix thoroughly to evenly distribute the spices and leavening agents.
- Warm Honey and Butter: Place 200ml of clear honey and 85g butter into a pan and gently heat over low heat until the butter has completely melted. Remove from heat to prevent it from boiling.
- Combine Wet and Dry Mixtures: Pour the warm honey and butter mixture into the bowl with the dry ingredients. Add the finely grated zest of one lemon. Mix well using a spoon or your hands until the dough is well combined and fairly solid in texture.
- Cool the Dough: Cover the dough with cling film or a clean kitchen towel and let it cool at room temperature. This makes handling easier and allows the flavors to meld.
- Preheat Oven and Shape Cookies: Preheat your oven to 180°C (160°C fan oven), or gas mark 4. Using your hands, roll the dough into approximately 30 small balls about 3cm in diameter. Flatten each ball gently into a disk shape.
- Prepare Baking Trays: Line two baking trays with baking parchment. Arrange the flattened dough disks on the trays, leaving enough space between them for slight expansion during baking.
- Bake the Lebkuchen: Bake in the preheated oven for about 15 minutes, until the cookies are lightly golden and set. Once baked, transfer the cookies to a wire rack to cool completely.
- Prepare Icing: Stir together 100g icing sugar, the beaten white of one egg, and 1 to 2 tablespoons of water until the icing is smooth and runny. Adjust the water amount as needed to reach this consistency.
- Ice the Cookies: Dip the top side of each cooled biscuit into the icing, then spread it evenly using the back of a knife. Place the iced cookies on a wire rack or parchment and allow the icing to dry completely in a warm place before serving or storing.
Notes
- For best flavor, allow the dough to rest overnight in the refrigerator before shaping and baking.
- Clear honey is preferred to avoid altering the cookie color; substitute with a mild-flavored honey if unavailable.
- These cookies keep well in an airtight container for up to two weeks and often improve in flavor with time.
- If you prefer a vegan version, you can substitute the egg white in the icing with aquafaba (chickpea brine).
- Ensure the cookies are fully cooled before icing to prevent the icing from melting.
- Adjust the thickness of the icing with water to achieve your desired coverage and drying time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Lebkuchen, German cookies, honey cookies, spiced cookies, Christmas cookies, traditional German dessert
