Makes: 24

Ingredients

Lebkuchen:

• 85g margarine/Stork
• 100g caster sugar
• 1 small egg
• 45g treacle
• 45g honey
• 250g plain flour, sifted
• 75g ground almonds
• 7-8 tsp Lebkuchen spice mix...
• 32 parts cinnamon (4 tsp)
• 8 parts cloves (1 tsp)
• 4 parts allspice (½ tsp)
• 4 parts cardamom (½ tsp)
• 4 parts coriander (½ tsp)
• 4 parts ginger (½ tsp)
• 2 part nutmeg (¼ tsp)
• 1 part white pepper (⅛ tsp)
• 1 tsp bicarbonate of soda
• ⅛ tsp salt
• 50g gran. sugar to decorate (optional)
• Whole almonds to decorate (optional)

Glaze (optional):

• 100g icing sugar
• 1 egg white, beaten

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Line 2 large trays with parchment.
3. Lebkuchen: In large mixing bowl; Cream marg and caster sugar.
4. Beat in egg, honey and treacle. Mix well.
5. In large Pyrex bowl; Combine flour, ground almonds, spice mix, bicarb and salt.
6. Stir dry mix into wet mix to form dough.
7. Roll into 24 balls. If not glazing, roll in gran sugar.
8. Optional: Push an almond into tops.
9. Put 12 per tray. Bake for 14 mins.
10. Cool for 5 mins, transfer to wire rack, cool completely.
11. Glaze: In medium Pyrex bowl; Mix icing sugar with egg white.
12. Brush cookie tops with glaze and leave to dry on rack.
13. Keep for 2 weeks in airtight container.

Tip: Lebkuchen should traditionally be cakey.

Tip: To make gingerbread version use 2 tbsp ginger, 1 tsp cinnamon, ½ tsp nutmeg.

Tip: Add a handful of mixed/candied fruit plus half an orange zest to make Elisenlebkuchen.