Lebkuchen is a traditional German baked Christmas treat, similar to gingerbread. I’d never tried it before but as the ingredients were so similar to gingerbread I thought I would like it. After a couple of attempts I have perfected my recipe – the spices balance the black treacle perfectly – which makes 20 biscuits.
- 400g self-raising flour
- 115g unsalted butter
- 115g light muscovado sugar
- 1 egg
- 400g black treacle
- 1tsp ground ginger
- 0.5tsp ground cloves
- 0.25 tsp chilli powder
Cream the butter and sugar together in a bowl, beat in the egg and black treacle. In a separate bowl sift the flour, ginger, cloves and chili power and gradually add to the wet mixture.
Knead lightly on a floured surface.
Wrap in cling film and chill in the fridge for at least 30 minutes.
Preheat your oven to 180º and line two baking trays with greaseproof paper.
Roll your lebkuchen mixture on a floured surface until it’s about 0.5 cm thick and cut out your biscuits using your favourite cutter.
Bake in the oven for 8-10 minutes. Remove from the oven and leave on the tray for 5 minutes before transferring to a wire rack to cool completely.
Eat as they are or decorate with icing.
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