Christmas is less than 10 days away and I couldn’t be more excited!
This recipe is for Lebkuchen, my favourite German baked treat only narrowly beating Fantakuchen.
And yes, Fantakuchen is exactly what it translates to.
But I digress. Lebkuchen is usually a Christmas treat and I really got into Lebkuchen during my time studying German at GCSE. We were tasked with baking German cakes and treats and I tried Lebkuchen and Fantakuchen on the recommendation of our exchange students.
Since then, I’ve baked these goodies many times and altered the recipe to suit my needs and taste preferences for each but as it’s Christmas, I’ve decided to share my Lebkuchen recipe.
This is an amended recipe that is a mish mash of ideas from across the web. I hate black treacle so I substituted it for golden syrup. Sometimes the dough was too sticky so I added more flour and dry ingredients. So while this is not an original recipe so to speak, it’s my adapted recipe.
It is slightly more gingerbread than true Lebkuchen but for those of us who hate treacle, this probably doesn’t matter so long as we can enjoy these treats!
Some Lebkuchen are filled with jam, usually apricot, but I usually miss out the jam and either leave the bakes bare or ice them with normal royal icing. But for the purpose of this recipe and the fact that anyone can mix icing sugar and water, these Lebkuchen will be left bare.
I’m now used to using cup measurements and not converting since buying some nesting measuring cups and for anyone who does not have these, I really suggest buying some! The come in handy for so many recipes and I was totally lost before I bought them.
You Will Need:
3 Cups of Plain Flour
1 Teaspoon of Ground Nutmeg
1 1/2 Teaspoon of Cinnamon
1/2 Teaspoon of Ground Cloves
1 Teaspoon of Mixed Spice
1 Medium Egg
3/4 Cup of Soft Light Brown Sugar
1/2 Cup of Honey
1/2 Cup Of Golden Syrup
OPTIONAL: Chocolate Chips, Dried Fruit or Other Filling
Mix together all the dry ingredients except the sugar and if you’re using chocolate chips or fruit, mix those into the dry ingredients to coat them so they do not sink.
The exact amounts of the extra fillings is down to personal choice so either go wild or play it safe!
Beat the egg and add it to the sugar, mix until they are both well combined. Add the golden syrup and honey to this mixture and again, mix well until everything is combined.
Stir in the dry ingredients to the wet mix and make sure that everything is combined but not overly combined, if that makes sense. Do make sure that everything is mixed together.
Take the dough from the bowl and start to knead it. If the dough is sticky, add some more flour and carry on kneading. The dough shouldn’t be too sticky or dry but you will be able to judge on your own instinct if the dough is right.
The dough should be kneaded until stiff and then wrapped in cling film and chill it over night.
When it’s been chilled overnight, roll it out on a floured surface until it’s a thickness that you want. It should be about 1.5 centimeters thick. Cut shapes out of the dough with a cookie cutter.
Heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and grease/line 2 baking trays well so that the Lebkuchen do not stick to the trays. Place the cut out shapes onto these trays and cook for 10-15 minutes.
When cooked, allow to cool and either eat as they are or ice them with royal icing.
And there you have it! This is definitely my favourite recipe for Lebkuchen and it’s taken some refining but I think I have my perfect recipe. I unfortunately haven’t been able to bake them this year as I don’t have the ingredients, hence why there’s no photos.
I really hope you enjoyed this recipe and enjoy the Lebkuchen if you make them!