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About
| Lebkuchen are a classic German Christmas gingerbread. Lebkuchen vary from region to region in sweetness, spices, raising method, texture and even name, sometimes being known as Pfefferkuchen or Honigkuchen. Most are sweetened with honey, strongly spiced and include nuts or candied fruit. Our recipe excludes nuts but uses rye flour. Rye flour is common in German baking and gives a nutty flavour and wholesome texture. |
Decorations are up to you. I like the simplicity of using nuts and glacé cherries. Many recipes will include coating your lebkuchen in chocolate or a thin icing, though personally I find this too sugary, as they are already quite a sweet biscuit.
My first encounter with making Lebkuchen was with from Anja Dunk’s fabulous book on Festive German baking, Advent.
Makes roughly 20 biscuits
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Method
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
