My Favourite Gingerbread (Lebkuchen)

"This is a very easy dough to work with and really great to make shapes or even a house. I made a house with a very basic plan that I scribbled on some paper and it was terrific! From Good Taste magazine December 2007. Similar to Lebkuchen."
 
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Ready In:
1hr 15mins
Ingredients:
10
Yields:
40 biscuits
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ingredients

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directions

  • Place butter, sugar and treacle in a small saucepan over low heat, stir until the butter melts and sugar dissolves. Set aside for 10 minutes to cool slightly.
  • Combine butter mixture and eggs in a large bowl. Sift combined remaining ingredients over the butter mixture.
  • Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap and refrigerate for 1 hour to rest.
  • Preheat oven to 180 degrees, roll out dough to required thickness (eg 5mm thick) and make required shapes. Place shapes onto nonstick baking paper and bake for 5 minutes, or until golden.
  • Let sit on trays for another 5 minutes before removing onto a wire rack to cool.
  • Decorate as desired.

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Reviews

  1. Enjoyed making this (recollections of youth!) ~ It was more like playtime than work! I used dark molasses in place of the treacle (a no-brainer there!) & everything came together nicely for the making of gingerbread stars & moons! Thanks for sharing your tasty gingerbread! [Made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #15]
     
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Tweaks

  1. Enjoyed making this (recollections of youth!) ~ It was more like playtime than work! I used dark molasses in place of the treacle (a no-brainer there!) & everything came together nicely for the making of gingerbread stars & moons! Thanks for sharing your tasty gingerbread! [Made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #15]
     

RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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