German Lebkuchen
Makes 50 - 65 cookies (2.5 inches in diameter)
Adapted from Midwest Made: Big, Bold Baking from the Heartland
For Dough:
¾ cup soft, liquid honey (as opposed to a thick, stiff honey)
¾ cup dark brown sugar or muscovado
¼ cup unsalted butter, brought to room temperature
1 large egg, beaten
2 teaspoons lemon zest
1 tablespoon lemon juice
3 cups all-purpose flour, plus more for dusting
¾ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
Vegetable oil
1 apple wedge
For Base and Topping:
50 -65 Oblaten (crispy wafers used for the base)
24 ounces semi-sweet chocolate (baking bars are preferred over chocolate chips, due to their difference in melting properties)
Slivered almonds, for topping (optional)
Candied oranges, cut into small pieces, for topping (optional) (here’s a great recipe!)
For Dough:
Heat a medium saucepan over medium heat. Add the honey and brown sugar and stir the mixture until sugar dissolves. Let the mixture just come to simmer before removing from heat. Stir in the butter. Let the mixture cool for a few minutes before slowly whisking in the egg, lemon zest, and lemon juice (make sure the mixture is cool enough before adding the egg or you’ll end up with scrambled eggs!).
Over a large mixing bowl, sift the flour. Add the baking soda, salt, cinnamon, allspice, nutmeg, ginger, and cloves. Stir everything together until well blended and the dry mixture takes on a singular color.
Beat in the egg mixture into the dry mixture until a smooth, sticky dough forms.
Using the vegetable oil, lightly oil a large ceramic bowl. Scrape the dough into the bowl and cover with a plate (you don’t want it to be airtight as you want the dough to be able to “breath”).
Store in a cool, dark place at room temperature for 1-2 days or up to 6 weeks. The dough will thicken and deepen its flavor as it sits. And don’t worry, the honey and sugar keep bacteria from growing!
When you’re ready to bake, preheat the oven to 350° F and line 1-2 baking sheets with parchment paper.
On a lightly floured surface, take a portion of the dough and roll it out until it’s evenly ½ - ¼ inch thick all around. Using a circular cutter that’s slightly smaller than the Oblaten, begin cutting out circular disks. Place each dough disk on an Oblat and place them on a baking tray.
Bake the cookies until fragrant and lightly browned, about 12 minutes. The Oblaten won’t change in color, so watch the edges of the dough for burning.
Allow the cookies for fully cool before adding chocolate glaze.
For Toppings:
Temper the semi-sweet chocolate using your preferred method. This will give your chocolate coating a nice shine! I prefer using a double boiler.
Once your chocolate is ready, take a cookie and hold it by the Oblat on the base. Slowly submerge the entire cookie in the chocolate to follow coat it. You should only see the bottom side of the cookie, the rest of the cookie should be submerged. Slowly remove the cookie and shake off any excess chocolate. Let it cool on a baking rack.
If you are adding any toppings to the Lebkuchen, do so as it’s cooling on the baking rake. Allow the cookies to fully cool before storing.
This is the MOST crucial step to get delicious Lebkuchen! Position the Lebkuchen in airtight containers, separated with parchment paper. Tuck an apple wedge into each container you’re using. Store in a cool place for at least 3 days or up to 2 weeks to allow the cookies to soften. If you don’t let them sit, the dough will remain stiff and not like the fluffy Lebkuchen you know.
Enjoy!
