Lebkuchen

On the evening of the 5th of January, the Three Kings come by to bring presents to all well-behaved kids. Here they were welcomed with sweets, in a clumsy attempt to gain their favour and encourage them to leave one present or two amongst the coal. The sweets were German, just in case Christkind decided to pay a belated visit as well, the more the merrier!

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Lebkuchen

  • 70 g sugar
  • 20 ml water
  • 200 g honey
  • 1 egg
  • 0.25 tsp vanilla extract (or 5 g vanilla sugar)
  • 160 g rye flour
  • 160 g white flour
  • 30 ml milk
  • 3 g baking powder
  • 1.5 g bicarbonate of soda
  • zest of half a lemon
  • Ground spices (Lebkuchengewürz)
    • 10 g cinammon
    • 2.5 g clove
    • 0.5 g allspices
    • 0.5 g nutmeg
    • 0.5 g cardamom
    • 0.5 g ginger
  • Dark chocolate
Boil the sugar with the water and stir in the honey, then let the mixture cool down to 30 °C.
Whisk the egg with the spices until foamy.
Add the honey and egg mixtures to the flour and combine thoroughly.
Dissolve the baking powder in half the milk and the bicarbonate in the other half, and then incorporate each one to the dough separately.
Wrap the dough tight in clingfilm and let cool overnight in the fridge.
The following day, roll the dough to 0.5 cm and cut out the cookies with your favourite cookie cutters. Place the cookies in a greased baking tray and brush them with milk. Bake for 15 minutes at 160 °C fan.
Let the cookies cool in a wire rack and then melt the chocolate over a pan of simmering water and dip their bottom in it. Place on clingfilm, chocolate side down, until it solidifies.
The cookies will be a bit tough when just made, but they will get softer if left for a couple of days in an airtight container.
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