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Lebkuchen is a traditional German baked Christmas cookie, somewhat resembling gingerbread

1 egg 4 tablespoons clear honey 55g/2oz. butter or margarine 55g/2oz. soft brown sugar 225g/8oz. plain flour 1 teaspoon baking powder 2 teaspoons ground ginger 30g/1oz. cocoa powder 1 teaspoon mixed spice 85g/3oz. icing sugar 1 tablespoon lemon juice food colouring (optional)

Equipment: icing bag or a cone of greaseproof paper

Oven temperature: 200°C/400°F/Gas mark 6

  1. Grease a baking sheet with butter. Separate the egg. Put the yolk into a bowl. You don't need the egg white.
  2. Turn on the oven. Put the honey, butter and sugar in a pan over a low heat. Stir them until the butter has melted.
  3. Sift the flour, baking powder, cocoa powder, ginger and mixed spice into a mixing bowl. Add the egg yolk.
  4. Mix the melted butter, honey and sugar into the flour. Squeeze the mixture into a ball of dough with your hands.
  5. Sprinkle some flour onto a clean worktop and onto a rolling pin. Roll out the dough until it is half a centimetre (quarter of an inch) thick.
  6. Use cookie cutters or a knife to cut out different shapes. Roll out the leftover dough and cut out more shapes.
  7. Use a spatula to lift the biscuits onto the baking sheet. Make a hole at the top of each biscuit with a skewer.
  8. Bake the biscuits for seven to eight minutes, until golden. Then, lift them onto a wire rack and leave them to cool.
  9. Meanwhile, sift the icing sugar into a bowl. Mix in the tablespoon of lemon juice, stirring really well.
  10. Spoon some of the icing into a smaller bowl. Mix in a few drops of food colouring, if you like.
  11. When the biscuits have cooled, spoon the icing into an icing bag. Pipe on the icing slowly by squeezing the bag.

Serves 4

Category: Baking

tahi Page last modified on 2022 May 14 14:42

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