Description
Traditional German Gingerbread Cookies (Lebkuchen) made with a gluten-free flour blend and aromatic spices. These slightly soft, lightly peppery cookies are perfect for cutting into festive shapes and decorating with fondant icing, honey, and molasses for rich flavor and moist texture.
Ingredients
Scale
Dry Ingredients
- 140 g plain gluten free flour blend (preferably rice free Gluten Free Alchemist Blend B)
- 40 g ground almonds/almond meal
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- Good pinch fine ground black pepper
- ¼ tsp mixed spice (increase to ½ tsp for stronger flavour)
- ½ tsp gluten free baking powder
- ¼ tsp bicarbonate of soda
Wet Ingredients
- 40 g butter or dairy free butter BLOCK alternative
- 90 g runny honey
- 25 g molasses (black treacle)
For Decoration
- A little white fondant icing
- 1½ tsp icing (confectioners) sugar
- 170 g icing (confectioners) sugar
- 2 tbsp hot water or lemon juice (or combination of the two)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine 140 g gluten free flour blend, 40 g ground almonds, 1½ tsp ground ginger, 1 tsp cinnamon, a good pinch of ground black pepper, ¼ tsp mixed spice, ½ tsp gluten free baking powder, and ¼ tsp bicarbonate of soda. Mix thoroughly to ensure the spices and leavening agents are evenly distributed throughout the flour.
- Melt Butter and Combine with Syrups: In a small saucepan, gently melt 40 g butter or dairy free butter alternative over low heat. Once melted, add 90 g runny honey and 25 g molasses (black treacle) and stir until all ingredients are well combined and warmed through but not boiling.
- Mix Wet and Dry Ingredients: Pour the warm honey-butter-molasses mixture into the bowl containing the dry ingredients. Stir the mixture well using a wooden spoon or spatula until a sticky dough forms. The dough will be soft but manageable; if needed, chill it briefly to make shaping easier.
- Shape the Cookies: Preheat your oven to 180°C (356°F) fan/160°C (320°F) conventional. Line a baking tray with parchment paper. Using your hands or a spoon, portion the dough into about 15 equal-sized pieces and shape them into rounds or gently press them flat on the tray. Leave some space between each cookie for slight spreading.
- Bake the Cookies: Place the tray in the preheated oven and bake for approximately 12 minutes or until the edges are set but the centers remain slightly soft. Remove from the oven and allow the cookies to cool completely on the tray for firming up.
- Prepare Icing: To decorate, mix 170 g icing (confectioners) sugar with 2 tbsp hot water or lemon juice (or a combination) until smooth and slightly runny. For detailing, use 1½ tsp icing sugar with a bit of water for a thicker consistency. Roll out white fondant icing and use as desired for decoration.
- Decorate: Once the cookies have cooled, decorate them with the prepared icing and fondant as desired. Allow icing to set before storing the cookies in an airtight container.
Notes
- Slightly soft, lightly peppery cookies that are ideal for cutting into various shapes and decorating.
- For a firmer cookie texture, dry the cookies further in a low oven after baking.
- Use a rice-free gluten free blend for best results as specified.
- Molasses or black treacle adds depth and traditional flavor to the cookies.
- Chilling the dough briefly can help make shaping easier.
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 131 kcal
- Sugar: 18 g
- Sodium: 39 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
