My Favourite Gingerbread Lebkuchen
Experience the festive magic of Germany with *My Favourite Gingerbread Lebkuchen*, a delightful fusion of warm spices, nutty undertones, and indulgent glazes. This traditional holiday treat combines a rich, honey-sweetened dough infused with cinnamon, ginger, nutmeg, cloves, and cardamom for an aromatic medley that fills your kitchen with nostalgic charm. Each tender cookie is finished with either a velvety dark chocolate coating or a delicate glaze of icing sugar, creating a perfect balance of textures and flavors. Easy to prepare and irresistibly satisfying, these lebkuchen are a must-have addition to your seasonal baking repertoire. Ideal for gifting, entertaining, or enjoying with a warm cup of coffee, this recipe is your gateway to a cozy holiday tradition.
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Recipe Information
Ingredients
- 150 g Honey
- 100 g Brown sugar
- 50 g Unsalted butter
- 250 g Plain flour
- 100 g Ground almonds
- 1 tsp Baking powder
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Ground nutmeg
- 0.5 tsp Ground cloves
- 0.25 tsp Ground cardamom
- 1 large Egg
- 100 g Dark chocolate
- 100 g Icing sugar
- 2 tbsp Water
Instructions
In a small saucepan, combine the honey, brown sugar, and butter. Heat gently, stirring, until the sugar has dissolved and the mixture is smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the plain flour, ground almonds, baking powder, cinnamon, ginger, nutmeg, cloves, and cardamom.
Pour the slightly cooled honey mixture into the dry ingredients. Stir to combine.
Add the egg to the mixture and mix until a soft but sticky dough forms. Cover the bowl with cling film and chill the dough in the fridge for 1 hour.
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
Using your hands, shape the chilled dough into small balls (approximately 1 tablespoon each) and flatten them slightly to form discs. Space them evenly on the prepared trays, leaving room for spreading.
Bake in the preheated oven for 10-12 minutes until lightly golden. The cookies will still be soft but will firm up as they cool. Transfer to a wire rack to cool completely.
For the dark chocolate glaze, melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or use the microwave in short bursts). Dip half of each cooled lebkuchen into the chocolate, allowing the excess to drip off. Place on a sheet of baking paper and let the chocolate set.
For the sugar glaze, mix the icing sugar with 2 tablespoons of water to create a smooth glaze. Brush it over the other half of the lebkuchen and let it dry completely.
Store the lebkuchen in an airtight container for up to one week to allow the flavors to develop further. Enjoy with tea or coffee!
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.4 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
