Lebkuchen

PREP: 15 MINS EASY MAKES 30

COOK: 15 MINS

Nutrition:
kcal fat saturates carbs sugars fibre protein salt
102 4g 2g 16g 9g 0.5g 2g 0.16g

Ingredients Method

250g plain flour 1. Tip the dry ingredients into a large bowl. Heat the
honey and butter in a pan over a low heat until the butter
85g ground almond
melts, then pour into the flour mixture along with the
2 tsp ground ginger lemon zest. Mix well until the dough is combined and fairly
1 tsp ground cinnamon
solid. Cover and leave to cool.

½ tsp bicarbonate of soda 2. Heat oven to 180C/fan160C/gas 4. Using your hands,

200ml clear honey roll dough into about 30 balls, each 3cm wide, then flatten
each one slightly into a disk. Divide the biscuits between
1 lemon, finely grated zest
two baking trays lined with baking parchment, leaving
85g butter room for them to expand. Bake for 15 mins, then cool on
a wire rack.
pinch each ground cloves, grated nutmeg and
black pepper
3. To ice the biscuits, mix together the icing sugar, egg
1 tsp baking powder white and 1-2 tbsp water to form a smooth, runny icing.
Dip the top of each biscuit in the icing and spread with the
For the icing
back of a knife. Leave to dry out in a warm room.
100g icing sugar

1 egg white, beaten

Recipe from Good Food magazine, January 2006

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Comments (63) Questions (2) Tips (2)

hturner8
12th Dec, 2018

Made these exactly to recipe and didn't taste of much even

though I put more spices in. You're better off making
gingerbread.

Jackie Price
29th Nov, 2018

Made these yesterday, following Auntie D's amendments, and

they turned out well, not too sticky to roll if you put mixture in
the fridge for half an hour. I must have made the balls too big
as I only got 19, not 30.
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