Gluten Free Lebkuchen - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-lebkuchen

Posted On: 18th December 2021

Lebkuchen, a delicious honey sweetened German biscuit, traditional at Christmas. We made these simple gluten free and egg free Lebkuchen as part of one of our old calendars but the recipe never got put online. At this time are year they are a delicious Christmas goodie you can bake for yourself or even give as a gift. Made using honey and spices, this recipe is not only gluten free but also egg free and could be made dairy free by switching to a dairy free butter alternative.

Ingredients

Biscuits
250g gluten free plain flour
90g ground almond
2tsp ginger
2tsp cinnamon
1tsp nutmeg
1/2tsp ground cloves
1/2tsp bicarbonate of soda
1tsp baking powder
90g butter
100g honey
60g treacle
70g brown sugar
Juice of half a lemon

Icing
300g icing sugar
2 egg white

Preparation Time: 40 Mins
Cooking Time: 15 Mins

This recipe contains

Dairy, Tree Nuts

Method

1. Place the flour, ground almonds, spices, bicarb and baking powder in a bowl and mix together. Set aside

2. Put the butter, honey, treacle and brown sugar in a pan, stir continuously over a low heat until just melted.

3. Pour the sugar mix into the dry ingredients and add the lemon juice, mix into a dough and allow to cool (the dough will go slightly more solid but will still be softer than your usual biscuit batter) for at least 20 minutes, longer if possible.

4. Grease and line a baking tray. Take walnut sized balls of the mix, roll loosely into ball shape and place on the baking tray. Place a couple inches apart as they will flatten and expand as cooking. This amount of mix will make 20 biscuits.

5. Bake in an oven preheated to gas mark 4 and bake for roughly 14-15 mins, after 15 mins I find they start to catch at the back, less than 13 they are too soft but this may vary by oven.

6. Remove from the oven and place on a wire rack to cool down fully.

7. Once cold, make up the royal icing by whisking egg white to soft peaks then whisking in the icing sugar until thick and glossy. Dip the top of each biscuit in the icing and set back on the cooling rack to set, it will take at least 40 mins for the icing to be fully firm.

This recipe makes 20
Nutritional info per biscuit