Lebkuchen
Lebkuchen is synomymous with Christmas but there's no reason why it can't be enjoyed all year round, particularly in those dark, winter months with a steaming mug of coffee.
Ingredients
- 160 g Runny Honey (Use clear honey)
- 100 g Unsalted Butter
- 60 g Ground Almonds
- 0.5 tsp Baking Powder
- 0.75 tsp Bicarbonate of Soda
- 1 tbsp Ground Ginger
- 0.5 tsp Nutmeg
- 0.25 tsp Ground Cloves
- 2 tsp Ground Cinnamon
- 2 tsp Cocoa Powder
- 0.25 tsp Salt
For Decoration
- 175 g Icing sugar
- 1 Egg white
- 2-3 tbsp Water
- 100 g 70% Dark chocolate, melted
Instructions
- Melt the honey and butter together, either in a saucepan over a gentle heat or in the microwave on short bursts, stirring in between. Set aside and leave to cool for 15-20 mins
- Pre-heat the oven to 160c (140c for fan ovens) an prepare two baking trays with sheets of greasproof paper.
- Put ground almonds in a bowl and sieve over all the remaining dry ingredients. Mix well.
- Pour in the honey and butter mixed and mix together until it forms a dough. You might find it's a little sticky at this stage but it will firm up as you mix more.
- Once it is thoroughly mixed, divide it into 30 balls, place on a baking tray and press down slghtly. Alternatively, split though the dough into two. Roll balls with half the dough and with the other half roll it out to approx. 2cm thick and cut out heart shapes.
- Bake in the oven for around 10-15 mins. Leave on the trays for five mins then transfer to a wire rack and leave to cool completely
To Decorate
- Mix the icing, egg white and water together in a bowl to make a runny glaze. Brush the Lebkuchen with the glaze and leave to set for 15 minutes. Repeat the process and leave to set.
- Melt the chocolate gently in a microwave, or in a bain marie. Dip half the Lebkuchen bottoms into the chocolate and drizzle chocolate over the remaining biscuits