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Gluten Free Lebkuchen Recipe

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★★★★★

4.6 from 117 reviews

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.

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

For the Glaze

  • 300g icing sugar
  • 4 tbsp boiling water

Instructions

  1. 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.
  2. 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.
  3. Mix wet and dry: Pour the warm (not hot) honey mixture into the flour mixture and stir until a sticky dough begins to form.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Prepare the glaze: In a bowl, combine icing sugar and boiling water one tablespoon at a time, stirring until a thick glaze forms.
  9. 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

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