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
60g softened butter
100g glace ginger
150g icing sugar
1 egg white
300g dark chocolate
- Cream the butter and sugar until light.
- In a jug add the milk, egg, honey and treacle and whisk until combined.
- 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.
- Add walnut size drops to a prepared baking sheet, these will spread to approx 2.5/3inches.
- Bake in an oven on 180C/350F/Gas 4 for 10 minutes – they will turn a dark brown.
- Remove from oven and allow to cool completely before decorating.
- 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!
- 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.