Lebkuchen is the German gingerbread that is the go-to recipe for Christmas baking. This is a perfect blend between biscuit and cake with a delicious mixture of honey, almond, ginger and cocoa – jazz this up with a touch orange zest or candied fruit.

Make 20 – 24 Lebkuchen

Ingredients:

• 160g clear honey
• 110g unsalted butter
• 50g ground almonds
• 260g plain flour
• ½ tsp baking powder
• ¾ tsp bicarbonate of soda
• 1 tbsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 tsp cocoa powder
• ¼ tsp salt

Instructions:

1. Melt the honey and butter in a small saucepan over a low heat. Stir occasionally until combined. Remove from the heat and set aside to cool for 15 minutes.
2. Heat the oven to 160°C/fan-assisted 140°C/gas mark 3.
3. Line 2 large baking trays with silicone baking sheets or greaseproof paper.
4. Place the ground almonds in a large bowl and sieve over the remaining ingredients. Pour over the cooled honey mixture and stir until it comes together to make a dough.
5. Divide the dough and set one half aside. Roll the other half into small equal balls, place on a lined baking sheet and press each one down slightly with the palm of your hand to approx. 2cm thick.
6. Roll out the remaining dough to 2cm thick, and, using a 4cm heart cutter, cut into biscuits. Soften the edges of the hearts with your fingers. Place on the other lined baking sheet. Bake in the oven for 8-10 minutes, until just golden brown at the edges. Leave the Lebkuchen to cool for 5 minutes on the trays then transfer to wire racks to cool completely.

Pro tip: Lebkuchen really does improve with age, so bake a day before building your gingerbread house or Christmas cookies.

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