Description
Traditional German Gingerbread Cookies, known as Lebkuchen, made gluten free with a flavorful blend of spices, almonds, honey, and molasses. These soft, lightly peppery cookies are perfect for cutting into festive shapes and decorating, offering a deliciously spiced treat with a tender texture.
Ingredients
Scale
Dry Ingredients
- 140 g plain gluten free flour blend (preferably rice free Gluten Free Alchemist Blend B)
- 40 g ground almonds/almond meal
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- Good pinch fine ground black pepper
- ¼ tsp mixed spice (increase to ½ tsp for stronger flavour)
- ½ tsp gluten free baking powder
- ¼ tsp bicarbonate of soda
Wet and Fat Ingredients
- 40 g butter or dairy free butter block alternative
- 90 g runny honey
- 25 g molasses (black treacle)
For Icing
- A little white fondant icing
- 1½ tsp icing (confectioners) sugar
- 170 g icing (confectioners) sugar
- 2 tbsp hot water or lemon juice (or a combination of the two)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the gluten free flour blend, ground almonds, ground ginger, cinnamon, black pepper, mixed spice, gluten free baking powder, and bicarbonate of soda. Stir well to evenly distribute the spices and leavening agents.
- Melt Butter and Combine Sweeteners: Gently melt the butter or dairy free butter alternative in a small saucepan over low heat. Remove from heat and stir in the runny honey and molasses until the mixture is smooth and well combined.
- Mix Dough: Pour the warm honey-butter-molasses mixture into the dry ingredients. Mix thoroughly using a wooden spoon or a hand mixer until a soft, sticky dough forms. Ensure all the dry ingredients are fully incorporated.
- Chill Dough: Cover the dough with plastic wrap or a clean towel and place it in the refrigerator for about 1 to 2 hours. Chilling helps the dough firm up and makes it easier to roll and cut into shapes later.
- Roll and Cut Shapes: Preheat your oven to 180°C (350°F). Lightly flour a clean surface with gluten free flour and roll the dough out to about 5 mm thickness. Use cookie cutters to cut the dough into desired shapes and place them on a baking tray lined with parchment paper.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 12 minutes until they are slightly firm but still soft in the center. Avoid overbaking to maintain their tender texture.
- Cool and Decorate: Allow the cookies to cool on a wire rack completely. Prepare the icing by mixing the icing (confectioners) sugar with hot water or lemon juice to create a thick, spreadable glaze. Use the white fondant icing as desired. Decorate the cookies with icing and let them set before serving.
Notes
- These cookies have a slightly soft, lightly peppery texture which is traditional for Lebkuchen.
- For a firmer cookie, allow extra drying time in a low oven after baking.
- The recipe is gluten free and can be made dairy free by using a suitable butter alternative.
- Adjust the amount of mixed spice depending on your preferred intensity of flavor.
- Decorate with fondant icing and icing sugar glaze for a classic festive look.
Nutrition
- Serving Size: 1 cookie
- Calories: 131 kcal
- Sugar: 18 g
- Sodium: 39 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
