Lebkuchen, a traditional soft German biscuit, has been a part of my Christmas from long before I can even remember. My Oma would send over packets of Chocolate Lebkuchen and Pffernussen for our Christmas treats.
I have been buying Bahlsen Lebkuchen for years but for the last couple of years I have found it increasingly difficult to find them so have decided to try my hand at making my own. The recipe from Woman and Home looks the most authentic one looking at the list of ingredients, except I am leaving out the mixed peel & crystallised ginger. I am most looking forward to dipping them in chocolate!
I’m entering this blog post into the we should cocoa monthly challenge hosted by The Chocolate Teapot and Chocolate Log Blog – this month it’s to make something with chocolate and cinnamon.
Lebkuchen – adapted from and inspired by Woman and Home Recipe.
250g plain flour
75g ground almonds
2 tsp ground ginger
1½ tsp ground cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 tsp cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
150g plain chocolate
1. Combine the flour, almonds, spices, cocoa powder, baking powder and
bicarbonate of soda into a medium sized bowl.
2. Melt the butter and honey in a pan over a low heat, stirring until the
3. Pour the honey butter mixture over the dry ingredients and mix well to
make a stiff dough. Chill if the mixture is a touch sticky to work with.
4. Shape the dough into small golf ball sized balls. Place on a lined
baking tray, well spaced apart, I used my macaron pans, I love my
macaron pans. Flatten each one to make a round biscuit.
5. Bake for about 15 minutes, then cool on a wire rack.
6. Break the chocolate into pieces and place in a bowl over simmering
water, heat gently. When melted dip the biscuits into the chocolate then
leave to cool again on a wire rack.