The Christmas baking has begun! I made these gingerbread biscuits for the children of a very good friend of mine. I hadn’t made them before, but was pleased with how they turned out. Obviously, I had to test a few for quality control before I gave them away! The recipe comes from Mima Sinclair’s book ‘Gingerbread Wonderland’ which is being featured in quite a few of my food magazines at the moment. This particular recipe was in Woman & Home, Feel Good Food, Christmas, 2015. The only thing I changed was the shape of the biscuits; I would just use whatever shaped cookie cutters you have. Happy festive baking!
160g runny clear honey
110g unsalted butter
50g ground almonds
250g plain flour
1/2 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons cocoa powder
1/4 teaspoon salt
150g icing sugar
1 medium egg white
2-3 tablespoons cold water
100g dark chocolate, melted
- Melt the honey and butter in a small saucepan over a low heat. Stir continuously until combined. Remove from the heat and set aside to cool for 15 minutes
- Heat the oven to 160°C/140°C fan/ gas Mark 3. Line 2 large baking tins with greaseproof paper.
- Place the ground almonds in a large bowl and sieve over the remaining ingredients.
- Pour over the butter and honey mixture and stir until it becomes a dough.
- Roll out the dough to 2cm thick and using a heart cutter, cut into biscuits. Soften the edges of the hearts with your fingers. Place on the lined baking tray. Bake in the oven for 8-10 minutes, until just golden brown at the edges. Leave to cool for 5 minutes on the trays then transfer to wire racks to cool completely.
- Meanwhile, mix the icing sugar, egg white and water together to make a thin runny icing. Brush the lebkuchen with the icing. Leave for 15 minutes to dry, then repeat the process. Leave to set.
- Dip the lebkuchen into the melted chocolate to coat the base and a few millimetres up the sides. Drizzle the remaining chocolate in a zig zag pattern over the top.