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  3. Lebkuchen Biscuits

Lebkuchen Biscuits

This is a traditional German biscuit similar to gingerbread. You can also swap the icing topping for melted chocolate.

Ȑ
Difficulty
Low
ȑ
Time
70 min
&
Author
Kenwood
lorem ipsum

Ingredients

Servings: 15
Makes: 30
For the dough
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 1/3

Line the baking trays with parchment paper.
Fit the K-Beater.
Add honey and butter into the warming bowl, fit the splashguard.
Heat – 4 minutes, heat setting 8, speed Stir 1.
Then add flour, almonds, spices, baking powder and bicarbonate of soda. 
Mix – 1 minute, speed Min.
Transfer the dough into a medium bowl and cover with kitchen towel.
Let rest for 30 minutes. 
(Tip: The dough will firm up as it cools.)

STEP 2/3

Preheat oven to 180ºC.
Transfer the dough to a lightly floured work surface.
Using a rolling pin, roll the dough out until 3-5 mm thick.
Cut into rounds.
(Tip: Or cut into shapes of your choice.)
Transfer the rounds to the prepared baking trays.
Bake until the edges just start to brown for 12-15 minutes, 180ºC. 
Remove from the oven and let cool slightly.
Transfer to a wire rack to cool completely.

STEP 3/3

Clean the warming bowl and fit the Whisk Tool.
Add egg whites and icing sugar into the warming bowl.
Mix until thickened – 30 seconds, speed Max. 
Transfer the icing to a piping bag fitted with a small round tip.
Pipe the icing onto the biscuits.

 

Serve.

  1. Back to homepage
  2. Recipes
  3. Lebkuchen Biscuits

Lebkuchen Biscuits

This is a traditional German biscuit similar to gingerbread. You can also swap the icing topping for melted chocolate.

Ȑ
Difficulty
Low
ȑ
Time
70 min
&
Author
Kenwood
lorem ipsum
Servings:15
Makes:30

Ingredients

For the dough
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 1/3

Line the baking trays with parchment paper.
Fit the K-Beater.
Add honey and butter into the warming bowl, fit the splashguard.
Heat – 4 minutes, heat setting 8, speed Stir 1.
Then add flour, almonds, spices, baking powder and bicarbonate of soda. 
Mix – 1 minute, speed Min.
Transfer the dough into a medium bowl and cover with kitchen towel.
Let rest for 30 minutes. 
(Tip: The dough will firm up as it cools.)

STEP 2/3

Preheat oven to 180ºC.
Transfer the dough to a lightly floured work surface.
Using a rolling pin, roll the dough out until 3-5 mm thick.
Cut into rounds.
(Tip: Or cut into shapes of your choice.)
Transfer the rounds to the prepared baking trays.
Bake until the edges just start to brown for 12-15 minutes, 180ºC. 
Remove from the oven and let cool slightly.
Transfer to a wire rack to cool completely.

STEP 3/3

Clean the warming bowl and fit the Whisk Tool.
Add egg whites and icing sugar into the warming bowl.
Mix until thickened – 30 seconds, speed Max. 
Transfer the icing to a piping bag fitted with a small round tip.
Pipe the icing onto the biscuits.

 

Serve.

Notes