Dessert

Lebkuchen (Germany)

Name: Lebkuchen (Germany)
Total time: 60 min
Yield: makes 20
Ingredients: 200 g Honey; 300 g Flour; 100 g Almonds; 1 c. à s. Cinnamon; 1 c. à c. Ginger; 1 pincée Noix de muscade; 1 (zeste) Lemon; 1 c. à c. Baking powder; 1 Egg; 50 g Butter

Preparation time: 1 h
Servings: makes 20

Ingredients

makes 20

Honey — to buy200 g
Flour — to buy300 g
Almonds — to buy100 g
Cinnamon — to buy1 c. à s.
Ginger — to buy1 c. à c.
Noix de muscade — to buy1 pincée
Lemon — to buy1 (zeste)
Baking powder — to buy1 c. à c.
Egg — to buy1
Butter — to buy50 g

Preparation

Gently heat the honey in a saucepan, without boiling it, until it becomes nice and liquid, then take off the heat and let it cool for 5 minutes.
In a large bowl, mix the flour, ground almonds, cinnamon, ginger, a pinch of nutmeg and the lemon zest.
Add the baking powder and mix well to distribute it evenly through the flour.
Make a well in the centre, pour in the warm honey, the beaten egg and the melted butter, then mix first with a spoon and then by hand until you get a smooth, pliable dough that no longer sticks too much to your fingers.
Let the dough rest for 30 minutes at room temperature (ideally, wrapped in cling film, it can also rest overnight in the fridge to develop more flavour).
Shape small walnut-sized balls, or roll out the dough to 1 cm thick and cut out shapes with a cutter, then place them on a baking sheet lined with parchment paper, spacing them well apart.
Bake for 12-15 minutes at 180°C (preheated oven), until lightly golden at the edges but still soft in the centre.
Let them cool completely on a rack: they firm up a little as they cool then soften again after a day or two in an airtight tin, as tradition intends - so feel free to make them ahead.

Dessert

Lebkuchen (Germany)

Preparation time: 1 h
Servings: makes 20

Ingredients

makes 20

Honey — to buy200 g
Flour — to buy300 g
Almonds — to buy100 g
Cinnamon — to buy1 c. à s.
Ginger — to buy1 c. à c.
Noix de muscade — to buy1 pincée
Lemon — to buy1 (zeste)
Baking powder — to buy1 c. à c.
Egg — to buy1
Butter — to buy50 g

Preparation

Gently heat the honey in a saucepan, without boiling it, until it becomes nice and liquid, then take off the heat and let it cool for 5 minutes.
In a large bowl, mix the flour, ground almonds, cinnamon, ginger, a pinch of nutmeg and the lemon zest.
Add the baking powder and mix well to distribute it evenly through the flour.
Make a well in the centre, pour in the warm honey, the beaten egg and the melted butter, then mix first with a spoon and then by hand until you get a smooth, pliable dough that no longer sticks too much to your fingers.
Let the dough rest for 30 minutes at room temperature (ideally, wrapped in cling film, it can also rest overnight in the fridge to develop more flavour).
Shape small walnut-sized balls, or roll out the dough to 1 cm thick and cut out shapes with a cutter, then place them on a baking sheet lined with parchment paper, spacing them well apart.
Bake for 12-15 minutes at 180°C (preheated oven), until lightly golden at the edges but still soft in the centre.
Let them cool completely on a rack: they firm up a little as they cool then soften again after a day or two in an airtight tin, as tradition intends - so feel free to make them ahead.