I love having at least one spice cookie in my Christmas cookie assortment. This year, I selected Lebkuchen because I know my mom is a fan of them. I only made one batch- what a mistake! I should have doubled it (at least)… Next time. 😉
This recipe is from Hannah of the beautiful blog Domestic Gothess. I glazed the finished cookies and omitted dipping them in chocolate. I weighed the dry ingredients and freshly ground the spices in the dough. They were wonderful!
For the Lebkuchen:
- 150 g (1/2 + 1/3 cup) dark brown soft sugar
- 150 g (5.3oz) runny honey
- 50 g (4 T, 1/4 cup) unsalted butter, softened
- finely grated zest of 1 naval orange
- 300 g (2 1/2 cups) all-purpose flour
- 150 g (1 1/4 cups) ground almonds
- 1 T cocoa powder
- 2 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground allspice
- 1/4 tsp freshly ground cloves
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp coarse salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 large eggs
For the Glaze:
- 150 g (1 1/2 cups) Confectioners’ sugar, sifted
- 2 T water
- Put the sugar, honey, butter and orange zest in a large bowl and beat with an electric mixer until smooth, about 2 minutes.
- In a separate bowl sift together the flour, ground almonds, cocoa powder, spices, salt, baking powder and baking soda; set aside.
- Beat the eggs into the sugar mixture one at a time, mixing well after each addition.
- In two or three additions, mix in the flour mixture until well combined.
- Cover the bowl with plastic wrap and place in the fridge for at least half an hour or (ideally) up to overnight.
- To Bake: Preheat the oven to 180C/350F/gas mark 4 (on convection) and line three baking sheets with parchment paper.
- Scoop out portions of the dough using a large cookie scoop (1 1/2″ in diameter) or measuring spoon (about 1 1/2 tbsp at a time), and roll between slightly damp hands into smooth balls.
- Place them well spaced apart on the baking sheets and flatten them slightly with your fingers.
- Bake for about 12 to 15 minutes until firm and lightly browned and a toothpick inserted into the centre comes out clean.
- Transfer the Lebkuchen to a wire rack and leave to cool completely.
- To Make the Glaze: Place the confectioners’ sugar in a small bowl and gradually mix in enough of the water to form a slightly runny icing – not too wet though or it will all run off. Place a wire rack on a baking sheet.
- Dip the tops of the Lebkuchen in the glaze, allow the excess to drip off then place them right-side up on the wire rack to set.
- Once set, store in an airtight container. The cookies improve over time. An apple placed in the container may keep them more fresh.
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