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Christmas-spiced and iced lebkuchen biscuits

18 INGREDIENTS • 5 STEPS • 4HR 45MIN

Christmas-spiced and iced lebkuchen biscuits

Recipe
These pretty biscuits pack in all the warming spices of the festive season. Make the dough the day before to allow the flavours to mingle. Makes about 40 biscuits.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
These pretty biscuits pack in all the warming spices of the festive season. Make the dough the day before to allow the flavours to mingle. Makes about 40 biscuits.
4HR 45MIN
Total time
Ingredients
Servings
10
us / metric
150 g
M&S wildflower honey
2 tbsp
dark treacle
4 tbsp
unsalted butter
100 g
soft dark brown sugar
275 g
plain flour
as needed
bicarbonate of soda
as needed
baking powder
1 tsp
ground cinnamon
1 tbsp
ground ginger
1 tsp
mixed spice
as needed
freshly grated nutmeg
50 g
ground almonds
1 tsp
zested lemon
1 tsp
zested orange
1
M&S free-range mixed size egg, lightly beaten
To decorate
1/2
lemon, juiced
150 g
icing sugar
100 g
dark chocolate, chopped
Nutrition per serving
VIEW ALL
Calories
393kcal
Fat
11.4 g
Saturates
5.3 g
Sugars
42.7 g
Salt
97.7 mg
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Christmas-spiced and iced lebkuchen biscuits
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Put the M&S wildflower honey (150 g), treacle (2 tbsp), butter (4 tbsp) and sugar (100 g) into a saucepan and heat until the sugar has dissolved.
step 2
Sift the flour (275 g), bicarbonate of soda (as needed), baking powder (as needed), cinnamon (1 tsp), ginger (1 tbsp), mixed spice (1 tsp), nutmeg (as needed) and ground almonds (50 g) into a large bowl with a pinch of salt and black pepper. Add the lemon zest (1 tsp), orange zest (1 tsp), egg (1) and melted honey and sugar mix, and beat until smooth. Knead into a ball, cover with cling film and chill for 4 hours, or preferably overnight.
step 3
The next day, line some baking sheets with parchment and preheat the oven to 180°C/160°C fan. Dust a work surface with plain flour and divide the dough in half for ease. Roll to a thickness of 5-7mm and cut out shapes with cookie cutters. Repeat with the second half. Gather any dough scraps together, re-roll and stamp out more shapes. Chill the biscuits on the trays for 15 minutes, then bake for 12 minutes until firm, but not crisp.
step 4
Meanwhile, whisk the lemon juice (1/2), icing sugar (150 g) and 2 tbsp hot water in a bowl until smooth and thick enough to coat the biscuits. Combine the chocolate (100 g) with 1 tsp sunflower oil and melt in the microwave or over a bowl of simmering water.
step 5
Once cooled, dip half of the biscuits in the lemon glaze to coat. Dip the remaining biscuits in the chocolate glaze to coat the tops. Spoon the remaining chocolate glaze into a piping bag, then drizzle over the biscuits. Allow the biscuits to set, then package up.
step 5 Once cooled, dip half of the biscuits in the lemon glaze to coat. Dip the remaining biscuits in the chocolate glaze to coat the tops. Spoon the remaining chocolate glaze into a piping bag, then drizzle over the biscuits. Allow the biscuits to set, then package up.
Tags
Christmas
Baking
Dessert
Vegetarian
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