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| 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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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
