Gluten Free Lebkuchen Recipe
Introduction
These Gluten Free Lebkuchen are traditional German spiced cookies with a soft, chewy texture and a sweet icing glaze. Perfect for holiday baking, they combine warm spices and ground almonds for a delightful treat everyone can enjoy.
Ingredients
- 100g dark brown sugar
- 120g runny honey
- 50g unsalted butter
- 250g plain gluten free flour
- 3 tsp baking powder
- 1/2 tsp xanthan gum
- 3 tsp mixed spice
- 40g ground almonds
- 1 large egg
- 300g icing sugar
- 4 tbsp boiling water
Instructions
- Step 1: Add the dark brown sugar, honey, and butter to a large saucepan over low heat. Stir occasionally until the butter melts and the mixture becomes smooth. Avoid boiling. Remove from heat and let cool for 5 minutes.
- Step 2: In a large bowl, combine gluten free flour, baking powder, xanthan gum, mixed spice, and ground almonds. Stir well.
- Step 3: When the sugar and honey mixture is warm but not hot, pour it into the dry ingredients. Stir until a sticky dough begins to form.
- Step 4: Lightly beat the egg in a small bowl, then add it to the mixture. Stir until a thick, sticky dough forms with no flour clumps.
- Step 5: Chill the dough by wrapping it in clingfilm or covering the bowl, then refrigerate for at least 2-3 hours, preferably overnight to enhance flavor.
- Step 6: Preheat the oven to 180°C (fan 160°C) or Gas Mark 4. Remove the dough from the fridge.
- Step 7: Break off small pieces of dough and roll into roughly one-inch balls. Place them spaced apart on a baking tray, working quickly to keep the dough chilled.
- Step 8: Bake for 10-12 minutes until the cookies puff up into domes and turn golden brown on top. Cool completely on the tray before handling. If baking in batches, keep remaining dough chilled.
- Step 9: To make the glaze, mix icing sugar in a bowl with boiling water, adding one tablespoon at a time until thick. Dip cooled cookies in the glaze and place on a rack until set, using something underneath to catch drips.
Tips & Variations
- If using self-raising gluten free flour, omit the baking powder for best results.
- For added texture, sprinkle some chopped nuts on top before glazing.
- Store the dough in the fridge up to 24 hours before baking for convenience.
- Try different spice blends like cinnamon and cloves if mixed spice is unavailable.
Storage
Store the baked and glazed Lebkuchen in an airtight container at room temperature for up to one week. For longer keeping, refrigerate for up to two weeks, but bring to room temperature before serving. Reheat gently in a low oven if desired, but avoid microwaving to preserve texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten free?
Yes, you can substitute with regular plain flour if gluten is not a concern. Adjust the xanthan gum as it’s not necessary with regular flour.
Why is chilling the dough important?
Chilling helps the flavors meld and firms up the dough, making it easier to shape and improving the texture of the finished cookies.
PrintGluten Free Lebkuchen Recipe
A traditional German Lebkuchen recipe made gluten free, featuring warm spices, honey sweetness, and a smooth icing glaze. Perfectly chewy with aromatic mixed spices and a subtle almond undertone, these soft cookies are ideal for festive occasions or as a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 20–24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Gluten Free
Ingredients
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
For the Glaze
- 300g icing sugar
- 4 tbsp boiling water
Instructions
- Prepare the syrup base: Add the dark brown sugar, honey, and butter to a large saucepan and place over low heat. Stir occasionally until the butter melts and the mixture forms a smooth liquid. Avoid boiling. Remove from heat and let cool for 5 minutes.
- Combine dry ingredients: In a large mixing bowl, whisk together the gluten free flour, baking powder, xanthan gum, mixed spice, and ground almonds until well incorporated.
- Mix wet and dry: Pour the warm (not hot) honey mixture into the flour mixture and stir until a sticky dough begins to form.
- Add the egg: Lightly beat the egg in a small bowl, then mix it into the dough. Continue stirring until the dough is thick, sticky, and free from dry flour lumps.
- Chill the dough: Transfer the dough to clingfilm or cover the bowl tightly and refrigerate for at least 2-3 hours, preferably overnight. This step helps the flavors meld and improves dough consistency.
- Preheat oven and shape dough: Heat the oven to 180°C (Fan 160°C) or Gas Mark 4. Remove chilled dough and pinch off small pieces, rolling them quickly into roughly one-inch diameter balls. Arrange them spaced well apart on a baking tray.
- Bake the cookies: Place the baking tray into the oven and bake for 10-12 minutes until the cookies puff into small domes and turn golden brown on top. Cool fully on the tray before handling. If baking in batches, keep remaining dough chilled.
- Prepare the glaze: In a bowl, combine icing sugar and boiling water one tablespoon at a time, stirring until a thick glaze forms.
- Glaze the cookies: Dip cooled cookies into the glaze, coating them evenly. Place on a cooling rack set over parchment or a tray to catch drips. Allow glaze to fully set before serving or storing.
Notes
- If using self-raising gluten free flour, omit the baking powder.
- Keep dough and uncooked balls chilled to prevent spreading during baking.
- Mixed spice typically includes cinnamon, cloves, nutmeg, and allspice – adjust to your preference.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: Gluten Free Lebkuchen, German cookies, Christmas cookies, spiced cookies, honey cookies, gluten free baking
