Recipes: Gluten Free Lebkuchen #glutenfree #christmascooking #GFchristmasbaking

Image may contain: foodGluten Free Lebkuchen


  • 200g/7oz runny honey
  • 85g/3oz butter
  • 200g/7oz GF flour
  • 1 tsp xantham gum
  • 100g/3½oz ground almonds
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice or mixed spice
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves (optional as it can be overpowering)
  • 1 tbsp cocoa powder (optional – err on the level rather than heaped spoon. GF recipes tend to be dry at best of times and cocoa sucks up moisture like a sponge!)
  • ½ unwaxed orange (or lemon), finely grated zest and juice
  • pinch sea salt

For the glazes

  • 100g/3½oz icing sugar
  • 2 tbsp boiling water


  • 200g/7oz dark, milk or white chocolate (as these are incredibly sweet biscuits  dark choc will take some of that away)


  1. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.
  2. Melt the honey and butter in a small saucepan over a low heat.
  3. Tip into a large mixing bowl and put in the fridge for 5 minutes.
  4. Remove the honey-butter mixture from the fridge and sieve in the remaining ingredients, stirring to combine. (This mixture will be sticky.) Return to the fridge for about 1 hour, or until completely cold. (Should be a stiff (if sticky) paste. If too soft now is the time to adjust as needed.)
  5. Break off pieces of the dough and roll into balls (damp hands will prevent sticking) Should make between 18 and 24 depending on size of dough pieces. Smaller Lebkuchen will take slightly less cooking time.
  6. Place pieces on the baking trays and flatten down slightly – leaving enough space between each one to allow for spreading during cooking.
  7. Bake for 15 minutes, or until the Lebkuchen has risen and are firm to the touch.
  8. TIP: because of the high sugar content the bases will burn very easily so take care! Slightly overdone Lebkuchen will taste fine – but will turn your white icing yellow!
  9. Allow to cool slightly on the baking trays before transferring to a wire rack to go cold.
  10. Make the sugar glaze by mixing sifted icing sugar and water in a bowl.
  11. Dip tops of lebkuchen into the glaze, return to the wire rack, icing side up, and leave to set.
  12. Melt the chocolate in a small heatproof bowl over a simmering saucepan of water. Dip bases of the lebkuchen in the chocolate and place on a sheet of baking parchment to set.



Recipe was adapted from Sophie Whitbread’s  wheat-based version on BBC Food site

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