German lebkuchen: A sweet holiday tradition to savor
Lebkuchen are just as aromatic as our traditional gingerbread biscuits. However, they have something about them that makes it hard to stop at just one. Inside, they are slightly moist and soft. This is thanks to an ingredient missing in the traditional recipe.
German lebkuchen are typically round and covered with icing or chocolate. Their spicy aroma comes from a honey mixture with spices, and their texture is due to the addition of ground almonds. Thanks to these nuts, the gingerbread biscuits are always moist inside.
History of German gingerbread biscuits
There are many different recipes for German gingerbread biscuits, or lebkuchen. The first, from the 13th century, mentions that lebkuchen were baked on rice paper rounds.
Before lebkuchen became common in homes, they were baked in monasteries. They have religious symbolism, such as using 7 spices, which symbolises the 7 days of God's creation of the world.
Over time, the rice paper base was abandoned, and they were baked in heart shapes. They were hung around children's necks so they could nibble on the sweet spicy biscuits at any time.
How to make soft and moist lebkuchen?
To make 30 round lebkuchen, you need:
- 270 grams of plain flour,
- 95 grams ground almonds,
- 3 teaspoons gingerbread spice,
- 1 teaspoon ground cinnamon,
- 1 teaspoon baking powder,
- 1/2 teaspoon bicarbonate of soda,
- 180 millilitres honey,
- 85 grams butter,
- 100 grams finely chopped candied orange and lemon peel.
Preparation
- In a saucepan, heat up the honey and butter until combined but not boiled. Set aside to cool.
- In a large bowl, mix together the plain flour, ground almonds, gingerbread spice, baking powder, and bicarbonate of soda.
- Add the still-warm honey-butter mixture to the dry ingredients along with the orange and lemon peel.
- Combine into a smooth dough — you can use a mixer with hooks. Form into a ball, cover with a cloth, and let it cool for 30 minutes.
- Preheat your oven to 180°C. Shape the lebkuchen dough into balls the size of a walnut. Place them on a baking sheet lined with parchment paper and flatten with a large spoon. Occasionally dip the spoon in cold water to prevent sticking.
- Bake the lebkuchen in the heated oven for 15 minutes. After baking, let them cool. When cooled, dip them in icing or chocolate glaze.
How to make lemon icing for gingerbread biscuits?
A slightly tangy lemon icing is a great complement to the sweet German-style gingerbread biscuits. It pairs well with the candied citrus peel inside.
To prepare icing for 30 lebkuchen, you need 250 grams of icing sugar and the juice of 1 lemon. Gradually add the juice to the sugar and mix vigorously until you achieve a thick but slightly pourable consistency. Dip the cooled gingerbread biscuits into the icing and set on a rack. Lebkuchen are best on the second day.
Can lebkuchen biscuits be stored for years?
The secret of gingerbread biscuits is that they can be stored for a long time, and with each passing day, they become more delicious. In past times, this was especially important. Monasteries would make a large batch of gingerbread for emergencies and rely on them during times of famine.
Today's gingerbread biscuits can no longer be kept for years because they contain eggs and butter, ingredients prone to spoilage. Although honey does preserve the dough and has antibacterial properties, it's best to eat them all within 1 month.
