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.
Makes: 36 biscuits
110g dark brown soft sugar
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
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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.
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.
Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the biscuits with the lemon glaze.
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