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German Lebkuchen Biscuits
Recipe by:
Debi
Delicious German Christmas biscuits flavoured with cinnamon, cloves, allspice, nutmeg and candied citron. A simple icing makes them perfect.
Ready in 30 minutes
Saved as a favourite by 19 cook(s)
Ingredients
Serves: 72
- Biscuit:
- 100g honey
- 100g treacle
- 175g dark brown soft sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 350g plain flour
- 1/2 teaspoon bicarb soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 90g diced candied citron
- 30g chopped hazelnuts
- Icing:
- 200g caster sugar
- 100ml water
- 2 tablespoons icing sugar
Similar Recipes
Preparation method
Prep: 20 minutes | Cook: 10 minutes1.
Biscuit: In a medium saucepan, stir together the honey and treacle. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, bicarb soda, cinnamon, cloves, allspice and nutmeg. Add the treacle mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
2.
Preheat oven to 180 degrees C. Grease baking trays. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/2 cm thickness. Cut into small rectangles and place them 2cm apart on the prepared baking tray.
3.
Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush the icing over the biscuits while they are still hot and quickly remove them to wire cooling racks. Store in airtight container for a few days to mellow.
4.
Icing: Combine the sugar and water in a small saucepan. Heat to between 110 to 115 degrees C, or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the icing sugar. If icing becomes grainy while brushing biscuits, re-heat slightly, adding a little water until crystals dissolve.
Provided by: Allrecipes
Last updated:
09 May 2013
Reviews
Easy
These biscuits tasted like originals that my Aunty sent from Germany at Christmas time when I was a child. I agree with the previous reviewer that the dough needs to be placed overnight in the fridge with a lot of flour required when having to roll the dough out. One of my favourite biscuits to bake.
Posted:
16 May 2011
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Altered ingredient amounts.
I made these biscuits on the request of my husband who is a German national living in the US since 1996. He told me they taste exactly like he remembers his mothers' biscuits. The dough was not sticky at all, but as the previous reviewers complained about the stickiness, I did add about 1/4-1/2 more flour and used plenty when rolling them out. I think the key was making sure they stayed in the fridge overnight.
Posted:
29 Sep 2008
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Rick Hobbs
Easy
This recipe didn't work for me at all!!! After taking the dough out of the fridge to roll it out, I realized it needed much more flour than the recipe called for. It was super sticky, I added about another cup and a half of flour, but it was still hard to work with. Finally I got so frustrated that I just threw it all away! Don't understand why it was so sticky. Even tried rolling it out between floured waxed paper.
Posted:
29 Sep 2008
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RIKKLEA
Easy
You need to use a lot of flour when rolling them out. Don't work the flour into the dough, just coat the outside of the dough & rolling pin with flour. And work with small amounts at a time. They are worth the extra trouble. Make sure they are rolled out to 1/4 inch, any less and they will be too crisp.
Posted:
29 Sep 2008
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Dianemwj
Easy
I have been searching for this recipe a long time. It is the closest if not the one!!!
Posted:
29 Sep 2008
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Mrs Possum 08
Lots of German biscuit recipes can be a pain because they're so sticky. Spreading the dough in a pan like for brownies gets rid of the problem - or you can drop it off in spoonfuls and flatten the drops, although this isn't as pretty.
Posted:
29 Sep 2008
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COOKINKIWI
