I distinctly remember Bethany loving these when she was 4 years old, it was the first year and the last year she had Lebkuchen at Christmas time. I LOVE Lebkuchen and am saddened to say that 3 years after her diagnosis, I started to indulge again with hidden packets of the biscuits in far-to-reach cupboards, behind the jars of pickled gherkins! (Bethany’s version of Kryptonite).

With every guilty bite I promised myself Bethany would once again taste Lebkuchen at Christmas … now she has and can! They say third time’s a charm, and it took three attempts to get this just right but I’m pleased as punch with the results…


100g caster sugar
400g plain flour
1 ½tsp bicarbonate of soda
3tsp baking powder
½tsp clove
½tsp cinnamon
½tsp  nutmeg
60g softened butter
1 egg
115g treacle
1tbsp honey
150ml milk
100g glace ginger

To decorate
150g icing sugar
1 egg white
300g dark chocolate


  1. Cream the butter and sugar until light.
  2. In a jug add the milk, egg, honey and treacle and whisk until combined.
  3. Pour into the butter mixture and mix, start to add the dry ingredients, once all ingredients have been added the mixture should be a thick dropping consistency.
    Lebkuchen mixture
  4. Add walnut size drops to a prepared baking sheet, these will spread to approx 2.5/3inches.
    Lebkuchen drops
  5. Bake in an oven on 180C/350F/Gas 4 for 10 minutes – they will turn a dark brown.
  6. Remove from oven and allow to cool completely before decorating.
    Cooked Lebkuchen
  7. To decorate I add a dollop of dark chocolate to the bottom of each biscuit and place on the reverse of a textured plastic chopping sheet, this creates a professional look to the underside of your biscuit … it’s sometimes the little attention to detail that impresses to most!
  8. To make the icing mix 150g icing sugar with the white of 1 egg and brush over the top, pop in the fridge for the chocolate to harden and the icing top to crust.
    Finished Lebkuchen