A delicious spicy cake-like biscuit traditionally eaten in the wintertime and Christmas period, originating in Germany and now made gluten free with dairy and egg free options too.
Add spoonfuls of mixture (about the size of an apricot) to a prepared baking sheet, these will spread to approx 2.5/3inches.
Bake in an oven on 180C/350F/Gas 4 for 8-10 minutes - they will turn a dark brown.
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, you may want to repeat the egg and sugar wash process to get a thicker coating
Melt the chocolate and coat the Lebkuchen bottoms and place on a silicone or textured sheet. Pop into the fridge to set.
once set coat half the biscuits fully with dark chocolate and the other half drizzle with dairy free white chocolate.
I've added a few of my Lebkuchen photos from the past 3 years to give you some ideas for decoration, these are your creations - go as festive as you want and please tag me in on your photos if you share them on social media.