Spiced Chocolate Lebkuchen Recipe

As the countdown to Christmas begins we've asked the team to each share one of their favourite festive recipes. Whether it's nostalgia, festivity or sugar content that makes these recipes popular, they are sure to go down well with family and friends over the Christmas period.

This week Sarah shares her Lebkuchen recipe:

This is a really easy recipe that I picked up whilst I was living in Germany. Christmas is a great time of year in Germany and these soft spiced gingerbreads remind me of Christmas markets and warm Glühwein!

Makes 30

250g plain flour
85g ground almonds
2 tsp ground ginger
1 tsp ground cinnamon
1tsp baking powder
Ground cloves, grated nutmeg and black pepper (pinch of each)
85g butter
100ml clear honey
100ml maple syrup
1 lemon, finely grated zest
For the icing
100g icing sugar
1 egg white, beaten
75g of dark chocolate

1. Combine all of the dry ingredients into a large bowl and mix. Heat the honey, maple syrup and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and becomes hard to stir. Cover and leave to cool (relax and make a cuppa!).

2. Heat the oven to 180C/fan160C/gas 4. Using your hands, roll the dough into balls, each around 3cm wide, then flatten each one slightly into a disk, you should be able to make around 30. Line two baking trays with parchment paper and divide the biscuits between the two. Make sure to leave enough room for them to expand as they bake. Bake for 15 mins until they begin to turn golden, then leave to cool on a wire rack.

3. Ice the biscuits by mixing together the icing sugar, egg white and 1 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and leave to rest on a plate. You can build up the layers of icing if you want a thicker glaze. Once the icing has dried melt the chocolate over a bain-marie and dip the bottom of each lebkuchen into the chocolate. Leave to dry...enjoy!