Christmas markets are back and Viking’s Lebkuchen are all those festive smells rolled into one delicious bite of the most wonderful time of the year. They’re the perfect treat while putting the tree up.

INGREDIENTS

Makes 12

For the cookies

118ml honey

118ml molasses

151g brown sugar

1 large egg

1 tbsp lemon juice

1 tsp lemon zest

340g flour, plus flour for dusting

½ tsp baking soda

1 tsp cinnamon

1 tsp cloves

1 tsp allspice

1 tsp nutmeg

80g candied citron, diced

40g hazelnuts, chopped

For the icing

192g sugar

59ml water or milk

½ tsp vanilla extract

65g confectioners’ sugar

To garnish

Sliced almonds

Candied citron or ginger

Melted chocolate

METHOD

To make the cookies

In a medium saucepan, bring honey and molasses to a boil. Remove from heat; stir in brown sugar, egg, lemon juice and zest. In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover; chill overnight.

Preheat oven to 165°C. Line baking sheets with parchment paper. On a floured, hard surface roll out a small amount of chilled dough to ¼-inch thick. If dough is sticky, use more flour. Cut dough in 2-inch rounds; transfer to prepared baking sheets. Bake 10–12 minutes. Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat; stir in confectioners’ sugar. If icing crystallizes, reheat and add water or milk. Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron or ginger; or, let cool completely and drizzle with melted chocolate. Store in sealed container.

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