My Gran’s Lebkuchen Recipe

Gran's Lebkucken

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.

(Makes 30)


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


  1. 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.
  2. Sift together the dry ingredientsIMG_4482 and add to the syrup. Add the milk & mixed peel and mix until smooth.
  3. Stand at room temperature for about 1 ½ hours.IMG_4489
  4. 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.
  5. 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.
  6. Eat, share, gift, and enjoy – with much love and Christmas joy 🙂

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