I am a big fan of a ginger bread and all kinds of Christmas cookies because of the smell they have. This is another proposition for Christmas baking – Lebkuchen. They are of German origin and are really aromatic. What’s even more important is that they don’t need to be stored in a sealed container for long to get soft. The recipe comes from here. Enjoy!


250 g  flour

85 g ground almonds

3 tsp mixed spice (cinnamon, cloves, cardamon, nutmeg, black peper, anis, ginger)

1 tsp ground cinnamon

1 tsp baking powder

½ tsp bicarbonate of soda

200 ml runny honey

85g butter

1/2 cup candied orange and lemon peel, chopped
Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the candied fruits. Mix well until the dough is combined and fairly solid. Cover and leave to cool.

Heat oven to 180° C. Using your hands, roll dough into about 30 balls, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.

To ice the biscuits, mix together the icing sugar and a few spoons of boiling  water to form a smooth, runny icing. Dip the top of each biscuit in the icing and leave to dry out.