A friend of mine made this recipe a couple weeks ago for gingerbread. I was a fan. I think I will need to make some more.
For 2-3 baking sheets:
250g honey (3/4 cup)
250g brown sugar (1 1/4 cup)
100g butter (7 tablespoons)
400g flour (3 cups plus a little less than 1/4)
1 teaspoon lebkuchen spices
(to make your own lebkuchen spices you will need: 2 teaspoons ground cinnamon, 1 1/2 teaspoons of ground cloves, 1/2 teaspoon each of ground nutmeg, ginger and cardamon)
1 tablespoon cocoa powder
1 tablespoon pottasche substitute 1 to 1 1/2 teaspoons baking soda
Heat the honey, butter and sugar in a pan over a low heat until the sugar has dissolved. Put the mixture into a large bowl and leave to cool. Add the flour, lebkuchen spices, cocoa powder, baking soda and the egg to the honey mixture and mix together thoroughly. Knead thoroughly. The mixture should not be sticky now. If necessary add a little flour. Wrap the dough in aluminium foil and leave overnight in a cool place. Preheat the oven to 350 degrees F. Knead the dough again and roll out on a floured surface to 1/2 cm thick. Cut out shapes with cookie cutters and place on a baking sheet prepared with baking paper. Bake in the middle of the oven for about 15 minutes.
Storing Your Lebkuchen
You can keep your lebkuchen in a closed cookie tin for many weeks. It is important that once baked the lid should not be tightly closed for a few days until the lebkuchen has softened. Placing a piece of apple in tin helps keep the lebkuchen chewy. Replace the apple with a fresh piece after 2-3 days.
Pack your lebkuchen cookies in pretty christmas tins and give to friends and family to enjoy during the holiday season.