Lebkuchen

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C conventional / 160°C fan. Line a small baking tray or baking sheet with baking paper. In a bowl, whisk together the flour, baking powder, cinnamon, ginger, anise, nutmeg, and salt so the spices are evenly distributed and there are no clumps.

   120 g plain flour4 g baking powder3 g ground cinnamon2 g ground ginger1 g ground anise0.5 g ground nutmeg1 g fine salt
2. 2

   In a small saucepan over low heat, warm the honey, brown sugar, and butter just until the butter melts and the sugar loosens, 1-2 minutes; do not boil. Remove from the heat and let it cool for about 2 minutes so it is warm rather than hot, which helps prevent the egg from scrambling.

   80 g runny honey40 g light brown sugar20 g unsalted butter
3. 3

   Whisk the egg and lemon zest into the warm honey mixture until smooth. Add the dry mixture and stir with a spatula until a soft, slightly sticky dough forms. If it seems very loose, let it stand for 2 minutes; the flour will hydrate and make it easier to handle.

   1 medium (50 g without shell) egg1 tsp lemon zest120 g plain flour4 g baking powder3 g ground cinnamon2 g ground ginger1 g ground anise0.5 g ground nutmeg1 g fine salt80 g runny honey40 g light brown sugar20 g unsalted butter
4. 4

   With lightly damp hands, divide the dough into 8 equal portions and shape them into rough domes or thick discs about 5 cm wide. Arrange them on the lined tray with space between them; they spread slightly. Flatten just a little if needed for even baking.

5. 5

   Bake for 10-12 minutes, until puffed and set around the edges but still slightly soft in the centre. Do not overbake or they will lose their characteristic soft texture. Leave on the tray for 5 minutes, then transfer to a rack to cool completely.

6. 6

   Melt the dark chocolate with the neutral oil in a heatproof bowl set over barely simmering water, or in short microwave bursts, stirring until smooth and glossy. The oil keeps the glaze thin and easy to coat.

   70 g dark chocolate5 g neutral oil
7. 7

   Dip the tops of the cooled Lebkuchen into the chocolate glaze or spoon it over them, letting the excess drip back into the bowl. Set on a rack or baking paper until the glaze firms up, then serve.

   70 g dark chocolate5 g neutral oil

Origin & History

Lebkuchen is one of Germany's best-known festive baked goods, especially associated with Nuremberg, where spiced honey cakes have been made since the Middle Ages. The tradition grew from monastery baking and the historic spice trade, which made aromatic ingredients like cinnamon, ginger, and anise prized additions to holiday sweets.