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.
