The 2024 Riddle/Rice Christmas gathering |
Christmas for us is all about being together with family. That usually translates into a lot of games and eating and laughter. As our family grows, we add more people and more traditions get added to the never-ending treat buffet that the kitchen counter becomes at Christmas time. One of the best additions to our family, (in my opinion) has been my sister-in-love Heike. Heike makes sure that we always have some German treats at Christmas. Her favorite German Christmas treat is Lebkuchen. Usually, we buy an obscene amount of Lebkuchen when they come out in Aldi or Lidl in December, so there are always a few bags around for the holidays. This year, we all dropped the ball. Hoping for a Christmas miracle, Heike and I headed over to Lidl after Christmas-Eve service (I know...super late) and were distressed to find that they only had two sad little packages of Lebkuchen that looked like they had been sat upon. Emergency!
Christmas family game time and puppy snuggling |
I came across this recipe a while ago, and thought it would be fun to try making my own Lebkuchen at some point. This year, it was a matter of necessity! I pulled together the ingredients and tried Lebkuchen at home...and we will NEVER go back. The homemade Lebkuchen were delicious and I am excited to try them again.
Everyone got elf ears from Uncle David 😄 |
For the uniniciated: Lebkuchen is a spiced German Christmas cookie, traditionally covered in icing or chocolate. The dough is very soft and includes almond meal, warm spices and sharp lemon and orange rind. The dough needs to sit for a while, so it is a recipe you can make at the beginning of the day, forget and come back to later. The other unique thing about Lebkuchen is that they taste better the longer they age. They should be stored in a closed container, I have seen it suggested that you place an orange peel in the container to enhance flavor. I don't know too much about that...the cookies did not last more than 5 days here. BUT, the last cookie we at last night (5 days later) was way tastier than the first day, and those were pretty tasty by themselves. We may try another batch and try to keep them longer to see how it goes. My brother-in-law, Doug said that he heard that Lebkuchen taste the best after they are aged for 6 months!! I am willing to give that experiment a go...for the sake of Science of course.
My little elf-helper |
A few tips:
-the dough is VERY soft. It should be rolled out in small batches on flour-dusted parchment. I found that pushing together the floury scraps from my first roll-out with another scoop of fresh dough helped keep it from sticking, and helped keep the dough from getting over-floured in the roll-out process. It is also helpful to have a little pile of flour on your work surface to dust your cookie cutters between cuts to avoid sticking.
-Don't roll it too thin. Lebkuchen should be about an inch thick. They are not going to spread on the pan, but if you roll them too thin, you will loose the traditional moist cake texture you are looking for.
-Be patient and don't rush. This recipe takes time, and takes breaks. Embrace it! Take some rest with your dough. Play a game with your family while your icing cools on your cookies. Let the process remind you to slow down a bit during this busy season and find joy in some restful moments.
-Dairy free substitutions work well with this recipe. We tried vegan sour cream in place of the butter.
Glazing the Lebkuchen |
Lebkuchen
Cookie Ingredients:
1/2 cup honey
1 cup dark brown sugar
1/4 cup butter
1 egg
1 tsp lemon zest
1 tsp orange zest
1 tablespoon lemon juice
1 3/4 cup flour
1 cup ground almonds
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground black pepper
Glaze Ingredients:
1 cup icing sugar
Juice of 1 lemon
1 tsp vanilla extract or rum
Directions:
1. In a mixer, combine honey dark brown sugar, and butter until well combined. Add egg, zest, spices, baking powder, baking soda and vanilla. When ingredients are well combined, mix in the flour and almonds. When the ingredients are well combined, cover the dough with a tea towel and let it rest in the bowl for at least an hour and up to overnight. *rest time*
2. Preheat your oven to 350 degrees. Prepare your cookie sheets with parchment or silicone mats.
3. Roll out and cut the cookies: start with about a third of the dough. The dough will be very sticky. It is helpful to use floured parchemnt to avoid sticking. Roll the dough to about 1-inch thickness. Cut with a well-foured cookie cutter and move the cut dough to the prepared sheet. Round-ish shapes work best: heart, star, bell etc... Cookies can be placed about an inch apart, they will not spread much when baked.
4. Bake 12 minutes
5. While cookies bake, make your glaze. Whisk together the sugar, lemon juice and vanilla or rum.
6. Remove the cookies from the oven. Allow them to cool for about 5 minutes, then glaze them while they are still warm. You can decorate with sliced almonds or colored sugar while the glaze is still wet. Allow the glaze to dry and enjoy. If you like more glaze you can glaze them twice.
7. Store dried cookies in a sealed container or tin. Store with an orage peel to enhance flavor. Cookies can be stored for quite a long time and apparently they get better with age. It does seem like Lebkuchen have a lot to teach us.