German Christmas Lebkuchen Tray-Bake Gingerbread Recipe
Lebkuchen are soft, aromatic gingerbread cookies that appear in German shops as early as autumn and accompany the whole Advent season. The tray-bake version is simpler than cut-out cookies – you slice it like a cake after baking. The flavor is reminiscent of a mix between a honey cake and spiced gingerbread, with a distinct citrus note.
This tray-bake Lebkuchen gives you all the classic German Christmas flavors with far less effort than individual cookies. The texture is soft and cake-like, with warm spices, honey and citrus making it wonderfully festive.
Chef's tips
Let the honey mixture cool enough before adding the eggs so they don’t scramble. Don’t overbake – the gingerbread should stay soft and slightly moist. Spread the icing on warm gingerbread so it sets in a thin, glossy layer.
How to serve
Serve cut into small squares on a Christmas cookie platter alongside other festive treats. They’re perfect with afternoon coffee, hot chocolate or mulled wine, and also make a nice edible gift packed in a decorative tin.
Ingredients
- honey runny - 150 g
- sugar - 80 g
- butter - 80 g
- wheat flour - 250 g
- ground hazelnuts - 80 g
- egg - 2 piece
- baking powder - 1 teaspoon
- gingerbread spice mix - 2 teaspoons
- candied orange peel finely chopped - 40 g
- lemon juice for the icing - 1 tablespoon
- icing sugar for the icing - 120 g
- salt pinch - 1 pinch
Preparation
- Place the honey, sugar and butter in a small saucepan. Heat gently over low heat, stirring, until the ingredients combine and the sugar is almost completely dissolved. Do not bring to a boil. Set aside to cool for about 10–15 minutes.
- Preheat the oven to 180°C (top and bottom heat). Line a baking tin of about 20×30 cm with baking paper.
- In a bowl, mix the flour, ground nuts, baking powder, gingerbread spice and a pinch of salt.
- Add the eggs to the cooled honey mixture and whisk quickly. Then gradually add the dry ingredients, stirring with a spoon until you get a thick, pourable batter.
- Add the chopped candied orange peel and mix. Pour the batter into the prepared tin and smooth the top with a spoon or spatula.
- Bake for 18–20 minutes, until the top springs back when lightly pressed with a finger and a skewer inserted in the centre comes out clean.
- While the gingerbread is cooling slightly, prepare the icing: put the icing sugar into a bowl, add the lemon juice and 1–2 tablespoons of hot water. Beat vigorously until you get a smooth, thick but pourable icing.
- Pour the icing over the gingerbread while it is warm but not hot, and spread it in an even layer. Leave to cool completely and for the icing to set.
- Once cooled, cut into small rectangles or squares and transfer to a tin or airtight container.
Storage
Store the Lebkuchen in a tin or airtight container at room temperature for up to 1–2 weeks. Over time they will become even more aromatic. If they dry out slightly, you can soften them again with a small piece of apple placed in the container for a short time.
