Each December when I bake lebkuchen from my maternal grandmother’s straightforward recipe, the scent of spices as I mix the dough transports me back to the wonderful family Christmases of my childhood. These are a variation of a German biscuit, and similar to gingerbread. It’s fun to ice the shapes different colours & decorate with silver balls.
60g butter 150ml golden syrup
450ml cake flour 5ml bicarb
2ml ground ginger 2ml ground cardamom
2ml ground cinnamon 2ml ground cloves
5ml cocoa ±15ml milk
50ml mixed peel chopped fine
- Melt the butter over a low heat, then add the syrup and bring to a
boil. Remove from the heat once boiling and rest for 10 minutes.
- Sift together the dry ingredients and add to the syrup. Add the milk & mixed peel and mix until smooth.
- Stand at room temperature for about 1 ½ hours.
- Preheat the oven to 180°C. Turn the dough onto a floured board,
kneed lightly and roll out to about 5mm thick. Cut into shapes and place on greased baking sheets.
Bake for 10-12 minutes until just golden. Cool.
- Ice with egg white & icing sugar (1 egg should do for 30 biscuits), colour with food colouring and decorate as desired, then allow to harden.
- Eat, share, gift, and enjoy – with much love and Christmas joy 🙂