ReceptnaptárLebkuchen (spiced German gingerbread)
Lebkuchen is the quintessential spiced biscuit of German Christmas: honey, brown sugar and spices (cinnamon, cloves, ginger) give it its deep, characteristic flavour. Coated in chocolate or icing glaze, it keeps for weeks.
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Method
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- Melt the honey, sugar and butter together in a small saucepan, then let cool to lukewarm.
- Stir in the egg, then the flour, bicarbonate of soda, spice mix and nuts.
- Knead into a smooth dough, cover and chill for at least 1 hour, ideally overnight.
- Roll the dough out 1 cm thick, and cut out small circles or hearts.
- Bake on a baking-paper-lined tray at 180°C (160°C fan) for 10-12 minutes.
- Once cooled, coat with melted chocolate or icing glaze, and let set.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always let the dough rest in the fridge, as that's what makes it more pliable and deepens the flavour.
- You can mix your own spice blend to taste if a ready-made gingerbread spice isn't available.
- Coat the biscuits right after baking, while still slightly warm, so the coating sticks better.
- Stored in a sealed tin, the flavour only improves over the following days.
Frequently asked questions
How long does it keep?
In a well-sealed tin, for weeks or even months, with the flavour only growing richer over time.
What's the difference between Lebkuchen and Hungarian mézeskalács?
They're made from similar ingredients, but Lebkuchen is often softer, and is served coated in chocolate or icing rather than shaped into figures.
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