German spiced biscuits

    German spiced biscuits

    (19)
    16saves
    8hr27min


    21 people made this

    About this recipe: These soft, gingerbread-like biscuits are also known as lebkuchen and are traditionally enjoyed during Christmastime. They are flavoured with honey, treacle, nutmeg, cinnamon, cloves and allspice.

    Ingredients
    Makes: 36 biscuits

    • 1 egg
    • 110g dark brown soft sugar
    • 175g honey
    • 175g treacle
    • 375g plain flour, sifted
    • 1/2 teaspoon bicarbonate of soda
    • 1 1/4 teaspoons ground nutmeg
    • 1 1/4 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 55g flaked almonds
    • 120g cut mixed peel
    • 1 egg white, beaten
    • 1 tablespoon lemon juice
    • 1/2 teaspoon grated lemon zest
    • 190g icing sugar, sifted

    Method
    Prep:15min  ›  Cook:12min  ›  Extra time:8hr chilling  ›  Ready in:8hr27min 

    1. In a large bowl, beat the egg, dark brown soft sugar and honey until smooth. Stir in the treacle. Combine the flour, bicarbonate of soda, nutmeg, cinnamon, cloves and allspice; stir into the treacle mixture. Stir in the almonds and mixed peel. Cover or wrap dough and chill overnight.
    2. Preheat the oven to 200 C / Gas 6. Grease baking trays. On a lightly floured surface, roll the dough out to 5mm thickness. Cut into 5x7.5cm rectangles. Place biscuits 3.75cm apart onto baking trays.
    3. Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the biscuits with the lemon glaze.
    4. To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the icing sugar until smooth. Brush over biscuits
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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (19)

    by
    83

    My Grandmother always made these for us. So I took some tips from her. I put the dough in a plastic bag with flour to chill over night. When we are ready to make the cookies, we just take the bag of dough out of the fridge, and roll them into balls and bake them on a greased cookie sheet. It is fairly sticky though, most recipes like this are. But this way, you don't have to worry about rolling out the dough, and making a sticky mess Also, we wait for the cookies to cool, then dip the top in the lemon glaze, that way more glaze stays on the cookies, and doesn't just slide off of them because they're so hot  -  17 Dec 2010  (Review from Allrecipes US | Canada)

    by
    35

    This is the second year I have used this recipe. The Lebkuchen turn out wonderful and my german father can't get enough of them, says they remind him of when he was a boy. My husband loves them just as much! They are great with coffee, and good with or without the fruit.  -  19 Dec 2004  (Review from Allrecipes US | Canada)

    by
    24

    These cookies are the best, I made a double batch of cookies and 1 of icing and still had some left over. I am taking 3 dozen for our cookie exchange next week. I am very pleased with this recipe. I remember having these as a kid so thanks for the memory too.  -  03 Dec 2005  (Review from Allrecipes US | Canada)

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