It’s almost December which means it’s ALMOST CHRISTMAS TIME! And since we have the fete and the tree decorating and lighting and it’s all pretty and snowy out I’m going to start with a few Christmas treats.
First one, is a German version of Gingerbread called Lebkuchen. Its kinda a fiddly recipe with a BUNCH of spices but worth it!
You will need!
For the Cookie:
- 1/2 cup butter (softened)
- 1 cup sugar
- 4 large eggs
- 3 cups/g all-purpose flour
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/16 teaspoon ground nutmeg
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground anise seed
- 2 tablespoons/12 g cocoa powder
- 1 1/2 teaspoons double-acting baking powder
- 1 cup/225 mL milk
- 1 3/4 cups ground almonds
- 1/2 cup chopped candied lemon peel
- 1 tablespoon rum (or orange liqueur)
- 1/2 cup raisins (soaked in rum and chopped)
- 1/4 cup shredded coconut
For the Glaze:
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla
- 1 to 2 tablespoons rum (or liqueur)
- 1 cup confectioners sugar
- Measuring cups
- Measuring spoons
- Muggle mixer or stirring spell
- Mixing bowl
- Parchment paper
- 3 in round cookie cutter
- Cooling rack
- Baking sheet
- Pastry brush
- Preheat oven to 375 F. and gather up all your ingredients to make sure you have them all. Pre-measure out the larger items.
- Cream together the butter, sugar, and eggs until light and fluffy. Try not to eat to much of this mix, its tasty.
- Mix in the flour, spices, cocoa powder, and baking powder, alternating with milk.
- Fold in the nuts and lemon peel. Stir in the rum, followed by the raisins and coconut.
- Line both cookie sheets with Parchment paper
- Using the cookie cutter as a guide circles on the parchment paper Drop about 3 tablespoons cookie dough into the center of each circle.
- With the back of a spoon, smooth out the dough to the edges, slightly mounding the dough toward the center.
- Bake for 15 to 20 minutes. Keep an eye on them though and if the cookies brown to much Turn down oven to 350 F
- Let cool for a few minutes, then remove to a cookie or cake rack.
Make the Glaze
- While the cookies are baking, make the glaze. Don’t dawdle on this as its put on the cookies while they are warm!
- Put the normal sugar and water in a small saucepan on the stove. Bring to a boil for a few minutes till sugar is dissolved. Don’t add the confectioners sugar yet!
- Add the vanilla and 1 to 2 tablespoons rum or liqueur. Sift confectioners sugar over the hot sugar syrup and stir till mixed. Its ok if the confectioners sugar is not fully dissolved..
- Using a pastry brush, brush the warm glaze over the warm cookies. Let dry completely.
- Flip them over and brush the bottom of the cookies with more glaze once the top is dry, this seals the cookie up some to keep it a bit moist.
- Dry glazed cookies for a day (so the cookie stays a bit crunchy) then store in an airtight container or freeze.