Lebkuchen (German Christmas Cookies)

Image: Canva.com

I first discovered this cookie at one of my favourite bakeries, Austro Bakery in South Melbourne, Australia. While I don’t eat wheat-based products for health reasons, I loved the creativity behind the Austrian and German-inspired baked goods. Each Christmas they would create gingerbread houses and delicious treats which were perfect for gifts, and always put a smile on the receivers.

I reckon you will enjoy them as much as I do. Share them with your friends on Christmas Eve with a hot chocolate, or a special coffee. They make great gifts to package up.

The recipe I used here was adapted from Alison Adam’s recipe on Taste.com.au.

I swapped out the flour for a gluten-free version and added extra spice to give it a little extra kick.

To get that little extra crunch when you take the first bite you must use treacle and brown sugar; they are needed for the soft chewy crunch that makes these cookies magical.

You might just wonder where these cookies have been hiding all your life.

Prep time: 15 minutes | Rest time: 60 minutes |Cook time: 35 minutes | Makes 24 small cookies

INGREDIENTS

• 50g unsalted butter

• 60g (1/3 cup, lightly packed) dark brown sugar

• 60ml (1/4 cup) treacle

• 1 egg

• 265g (1 3/4 cups) plain gluten-free flour* (I use Bob’s Red Mill 1:1)

• 1/4 tsp baking powder

• 3 tsp ground ginger

• 3 tsp ground cinnamon

• Large pinch of ground cloves

• Large pinch of ground nutmeg

• 1 egg white

• 230g (1 1/2 cups) pure icing sugar

METHOD

Add Heat

Place butter, sugar and treacle in a small saucepan over low heat. Stir for 3-5 minutes or until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly. Transfer to a large bowl.

Mix Wet & Dry

Add the egg to the butter mixture and stir to combine. Sift in the flour, baking powder, ginger, cinnamon, cloves and nutmeg. Stir until well combined. Lightly flour your work area surface, turn out the dough and gently knead until smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 1 hour to rest.

Shape & Bake

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Divide dough into 2 even portions. Roll out 1 portion onto your lightly floured work surface until it’s 5mm thick. I use small start cutters, you can choose what you like. Cut out the dough with your favourite shape. Place on prepared trays. Bake for 5-7 minutes or until golden. Set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Remember to use any leftover dough by shaping them into balls or cutting different shapes.

Decorate

Place the egg white in a bowl. Use a fork to whisk until foamy. Sift over the icing sugar and stir until smooth. Spoon into a piping bag fitted with a 2-3mm plain nozzle. Pipe onto biscuits to decorate. Set aside to set.

*I use Bob’s Red Mill 1:1. If you are using gluten-free flour avoid flour with soy and preservatives.