Lebkuchen Biscuits
This is a traditional German biscuit similar to gingerbread. You can also swap the icing topping for melted chocolate.
Ingredients
200 g honey
85 g unsalted butter, cubed, at room temperature
270 g plain flour
70 g ground almonds
2 tsp ground ginger
1 tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg
pinch ground black pepper
1 tsp baking powder
0.5 tsp bicarbonate of soda
For the decoration
50 g egg whites
300 g icing sugar, sifted
food colouring paste, as needed
sprinkles, as needed
Instructions
STEP 1/4
Line the baking trays with parchment paper
Lift the Chef Patissier XL head and fit the heat shield
Fit the K beater to the machine
STEP 2/4
Attach the EasyWarm bowl to the machine
Add the honey and butter into the EasyWarm bowl, fit the splash guard
Heat at heat setting 8 on speed Stir 1 for 4 minutes until melted
STEP 3/4
Add the flour, almonds, spices, baking powder and bicarbonate of soda into the EasyWarm bowl
Mix on speed Min for 1 minute until combined
Transfer the dough into a medium bowl
Cover with kitchen towel
Let rest for 30 minutes
(Tip: The dough will firm up as it cools)
Preheat the oven to 180ºC
Transfer the dough to a lightly floured work surface
Using a rolling pin, roll the dough out until 3-5mm thick
Cut into rounds
(Tip: Or cut into shapes of your choice)
Transfer the rounds to the prepared baking trays
Bake at 180ºC for 12-15 minutes until the edges just start to brown
Remove from the oven and let cool slightly
Transfer to a wire rack to cool completely
STEP 4/4
Remove the EasyWarm bowl and the K beater
Fit the Whisk tool to the machine
Attach the Mixer bowl to the machine
Add the egg whites and icing sugar into the Mixer bowl
Mix on speed Max for 30 seconds until thickened
Transfer the icing to a piping bag fitted with a small round tip
Pipe the icing onto the biscuits
Serve
Lebkuchen Biscuits
This is a traditional German biscuit similar to gingerbread. You can also swap the icing topping for melted chocolate.
Ingredients
200 g honey
85 g unsalted butter, cubed, at room temperature
270 g plain flour
70 g ground almonds
2 tsp ground ginger
1 tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg
pinch ground black pepper
1 tsp baking powder
0.5 tsp bicarbonate of soda
For the decoration
50 g egg whites
300 g icing sugar, sifted
food colouring paste, as needed
sprinkles, as needed
Instructions
STEP 1/4
Line the baking trays with parchment paper
Lift the Chef Patissier XL head and fit the heat shield
Fit the K beater to the machine
STEP 2/4
Attach the EasyWarm bowl to the machine
Add the honey and butter into the EasyWarm bowl, fit the splash guard
Heat at heat setting 8 on speed Stir 1 for 4 minutes until melted
STEP 3/4
Add the flour, almonds, spices, baking powder and bicarbonate of soda into the EasyWarm bowl
Mix on speed Min for 1 minute until combined
Transfer the dough into a medium bowl
Cover with kitchen towel
Let rest for 30 minutes
(Tip: The dough will firm up as it cools)
Preheat the oven to 180ºC
Transfer the dough to a lightly floured work surface
Using a rolling pin, roll the dough out until 3-5mm thick
Cut into rounds
(Tip: Or cut into shapes of your choice)
Transfer the rounds to the prepared baking trays
Bake at 180ºC for 12-15 minutes until the edges just start to brown
Remove from the oven and let cool slightly
Transfer to a wire rack to cool completely
STEP 4/4
Remove the EasyWarm bowl and the K beater
Fit the Whisk tool to the machine
Attach the Mixer bowl to the machine
Add the egg whites and icing sugar into the Mixer bowl
Mix on speed Max for 30 seconds until thickened
Transfer the icing to a piping bag fitted with a small round tip
Pipe the icing onto the biscuits
Serve