Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.
I was VERY excited when I saw that we would be making lebkucken for our November challenge. I love gingerbread and I’ve long enjoyed this German variation. While I didn’t go for the traditional hearts (to be worn on string or used as Christmas tree ornaments), I really enjoyed making these (I got to pull out my Christmas cookie cutters for the first time this year!) and it’s a fairly simple recipe. I’d definitely recommend it for people who want to make a gingerbread recipe with a bit of a twist.
Christmas Lebkucken (adapted from The Pink Whisk)
115g dark brown sugar
30g unsalted butter
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp bicarbonate of soda
1 egg (not pictured)
50g almonds (not pictured – total forgot about this until halfway through)
In a large saucepan, combine unsalted butter, dark brown sugar and honey. Once it’s melted together, mix in egg, cinnamon, ginger, nutmeg, bicarbonate of soda and sift in flour.
Mix in the almond meal. Place dough in fridge overnight (it’s going to be a much less solid dough than cookies normally are, a bit more liquid-y)
The next day, roll it out so it’s about 5mm thick. Cut dough using cookie cutters. Heat oven to 170C and bake for about ten minutes. Now, just a warning: this dough is STICKY. As in, it clung to my counter, even with flour, as well as sticking incredibly to my non stick baking pan. So just be warned.
To make the optional glaze, combine 25g icing sugar with 2 tablespoons water (I needed more – about 6 tbsp water with 75g icing sugar) and drizzle on cookies.
And then enjoy! What holiday cookies are you baking up this year?