Lebkuchen (Advent — Nuremberg Gingerbread)

Ingredients

• 250g all-purpose flour
• 100g rye flour
• 100g unsalted butter, room temperature
• 150g dark molasses
• 100g honey
• 100g granulated sugar
• 1 large egg
• 15ml vanilla extract
• 10g baking soda
• 8g ground ginger
• 6g ground cinnamon
• 4g ground cloves
• 3g ground allspice
• 2g sea salt
• 2g white pepper
• For Glaze
• 150g icing sugar
• 30ml lemon juice
• 15ml water

Method

1. 1
   Cream butter and sugar together until pale and fluffy, 4 minutes; add molasses and honey, stirring until homogeneous.
2. 2
   Incorporate egg and vanilla extract; beat well.
3. 3
   Combine flours, baking soda, ginger, cinnamon, cloves, allspice, salt, and white pepper; fold into wet ingredients in two additions until just combined.
4. 4
   Form dough into disc, wrap in cling film, and refrigerate 30 minutes until firm.
5. 5
   Roll dough between parchment sheets to 5mm thickness; cut into desired shapes using Lebkuchen cutters or knife; arrange on lined baking trays.
6. 6
   Bake at 170°C for 12 minutes until firm at edges but still slightly yielding at centre.
7. 7
   Cool on trays 5 minutes; transfer to wire rack and cool completely.
8. 8
   Whisk icing sugar with lemon juice and water to create thin glaze; brush or dip cooled cookies and allow to set 30 minutes before serving or storing in airtight container.