Lebkuchen – Willey’s Weekly Bake 171

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Number three of #Willeyschristmasbakes. These are a favourite of mine so I thought I’d try replicating them. I don’t think they are quite the real deal, it may take a couple more tries to get them just right. I definitely cooked them for too long so I have adjusted the recipe so it has reduced cooking time, as I love these soft not crunchy. You can also coat them in chocolate but I left mine plain.


  • 250g Plain Flour
  • 85g Ground almonds
  • 200ml Honey
  • 1 Lemon
  • 2 tsp of Ground ginger
  • 1 tsp of Cinnamon
  • 1/2 tsp of baking powder
  • 85g Butter
  • 1/4 tsp of ground cloves
  • 1/4 tsp of ground Nutmeg


  1. Melt the butter and honey in a medium saucepan on low heat until no butter remains. photo4 2
  2. Weigh all the dry ingredients into a large bowl along with the zest of the lemon. photo5 2
  3. Leave the honey and butter mix to cool slightly then mix with the flour.
  4. Mix the flour and honey mix until no lumps remain then cover and place in the fridge for 1 hour until hardened. photo6 2
  5. Pre heat the oven to 180 degrees or 160 fan.
  6. Line a tray with baking paper and roll the biscuit dough into about 30 balls. You will need two trays. photo3 2
  7. Bake for 12 minutes until golden but still soft.
  8. Leave to cool on a wire rack.


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