I hope you had some nice and relaxed days over Christmas and you are joyfully awaiting the new year.
In the Christmas season my wife tried a new recipe for Lebkuchen biscuits. We have bought some small pluggable letter stamps and I decided that it would be a good idea to stamp some of the biscuits with special Christmas greetings, also for my colleagues from the NUG team. So my wife had baked the biscuits and I was responsible for the stamps.
If you want to bake these Lebkuchen biscuits in the next Christmas season, you can take the following recipe to try them.
For the upcoming year, I wish you all the best and good luck!
Ingredients for 50 biscuits
- 250g Honey
- 250g Cane Sugar
- 150g Butter
- 500g Flour
- 1 lts Gingerbread Spice (Lebkuchengewürz)
- Zest of a Half Lemon
- 1 Heaped tbsp of Cacao
- 1 Egg
- 1 tsp Potash
- 40 Minutes+
- 24 Hours of resting+
- ca. 15 Minutes baking
How are they made?
- Warm honey, sugar and butter in a pot over low heat until the sugar is dissolved. Put the ingredients into a big bowl and leave them to cool down.
- Stir flour, spices, zest, cacao and egg into the honey mix. Dissolve potash in 2 tbsp of water. Give it to the dough. Knead everything with the dough hooks of your hand mixer.
- If the dough is to soft, add some more flour. Cover the dough with clingfilm and let it rest over night or longer in the fridge.
- Preheat the baking oven on 180°C. Roll the dough (1/2 cm) out on the floured worktop. Cut out different shapes of biscuits (and stamp them if you like). Put them with a baking paper on a baking tray and let them in the oven for 15-18 minutes. Let them cool down and decorate them if you like.
Now they are ready to eat!
Recipe from: “Bald ist Weihnachten: Ein kulinarischer Adventskalender” (Regine Stroner, 2010, external link)