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Gluten Free Lebkuchen Recipe

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★★★★★

5 from 69 reviews

This Gluten Free Lebkuchen recipe offers a delightful twist on the traditional German spiced honey cookies, made with gluten free flour and ground almonds for a naturally tender texture. The dough is enriched with dark brown sugar, runny honey, and warming mixed spices, then chilled to develop deep flavors before baking to golden perfection. The finished cookies are topped with a simple icing glaze, adding a sweet, glossy finish to these festive treats perfect for holiday celebrations and cozy winter days.

Ingredients

Scale

Wet Ingredients

  • 100g dark brown sugar
  • 120g runny honey
  • 50g unsalted butter
  • 1 large egg

Dry Ingredients

  • 250g plain gluten free flour
  • 3 tsp baking powder
  • 1/2 tsp xanthan gum
  • 3 tsp mixed spice
  • 40g ground almonds

Glaze

  • 300g icing sugar
  • 4 tbsp boiling water

Instructions

  1. Combine wet ingredients: Add the dark brown sugar, honey, and butter to a large saucepan over low heat. Stir occasionally until the butter melts and the mixture is smooth. Avoid boiling. Remove from heat and let it cool for 5 minutes.
  2. Mix dry ingredients: In a large mixing bowl, combine the gluten free flour, baking powder, xanthan gum, mixed spice, and ground almonds. Stir well to blend.
  3. Form dough base: Once the sugar and honey mixture is warm but not hot, pour it into the dry ingredients. Stir thoroughly until a sticky dough begins to form.
  4. Add egg: Lightly beat the egg in a small bowl and add it to the dough mixture. Stir until fully combined and smooth. Expect a very sticky dough.
  5. Chill the dough: Transfer the dough into clingfilm or cover the bowl with clingfilm and chill in the refrigerator for at least 2-3 hours, ideally overnight, to deepen flavors.
  6. Preheat oven: Heat your oven to 180°C (fan 160°C/Gas Mark 4) and remove the chilled dough from the fridge.
  7. Shape cookies: Break off small pieces of dough and roll into roughly 1-inch balls. Place evenly spaced on a baking tray. Work quickly to keep dough chilled.
  8. Bake: Bake in the preheated oven for 10-12 minutes until the cookies puff up into small domes and turn golden brown on top. Cool completely on the tray before removing.
  9. Prepare glaze: In a bowl, sift icing sugar and gradually add boiling water (1 tbsp at a time) to achieve a thick glaze consistency.
  10. Glaze cookies: Dip each cooled cookie into the glaze to coat fully. Place them on a cooling rack with a tray underneath to catch drips until the glaze is set.

Notes

  • If using self-raising gluten free flour, reduce or omit baking powder accordingly.
  • Keep dough chilled during shaping and while waiting to bake to prevent spreading.
  • The mixed spice typically includes cinnamon, cloves, nutmeg, and allspice.
  • These cookies store well in an airtight container for up to one week.

Keywords: Gluten Free Lebkuchen, German cookies, spiced honey cookies, holiday cookies, gluten free baking, festive treats

Find it online: https://dinewithlily.com/gluten-free-lebkuchen-recipe/