I’ve always loved lebkuchen. It always seem like Christmas when the shops start selling these chewy and crunchy pink and white sugar coated cookies. This year seemed the right time to attempt to make my own. I’ve not visited Germany (yet) but if the continental Christmas markets are anything to go by I know that I will love it.
A quick google later and I came up with a simple yet effective BBC Good Food Recipe. (I seem to use this website a lot for my continental recipes!) They seemed fairly easy to make with honey, eggs, spices (cloves, ginger, nutmeg and cinnamon) ground almonds, a bit of flour, black pepper and butter. Simple! Although in my case I had nothing to smash up the cloves with, so improvising with a sandwich bag and a jam jar I hammered them into rough chunks. It kind of did the job, but some biscuits were definitely more clovey than others…
This is definitely a different type of gingerbread to the Sunderland Gingerbread, very rich and sweet. But like Sunderland Gingerbread you throw this all in a pan and melt it together! Fantastic!
It needs quite a good stir to mix it all together..
At this point I started to get a bit worried as it seemed a bit on the sticky side and I couldn’t imagine how on earth I was a) going to roll the dough out or b) cut it into Christmassy shapes… Nevertheless I continued and read the recipe through again and realised it needed some time to cool down. Throwing it into the fridge I popped the kettle on and had a well deserved rest (whilst starting the washing up!)
In a bid to speed things up I divided the dough in half and froze half for other Christmas baking emergencies. I then folded cling film around the dough to roll it out without needing my pastry board and to prevent it sticking to the rolling pin.
Choosing my most Christmassy cookie cutters I cut out the festive shapes and popped them into the oven for a mere 15 minutes.
Then all they needed was a glossy sugary coating once they cooled down enough. Whisking an egg white up with some icing sugar to create a glaze is something that I’ve never done before. There’s another first to cross off my list.
I drizzled it over the biscuits and let them drip dry onto kitchen roll. Once they hardened slightly they were ready for eating and the biscuit tin! They were lovely and chewy on the inside. They aren’t overwhelmingly spicy but rich and I enjoy the kick of the black pepper and cloves. I will be baking these every year from now on. I may even try some new variations. I’ve seen some with a much more crispy coating and with a little jam in the middle too to make them extra gooey!
I did whip up the second batch in a baking emergency, during a Christmas baking marathon, so didn’t cut them into shapes but made a dough roll (using cling flm to roll it up of course) and chopped it up… very quick and easy!