Lebkuchen-Style Cookies

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By Lorraine Pascale

Published 2017

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These spiced cookies are protected in status – they can only be called Lebkuchen if they have been made in the city of Nuremberg in Germany. The dough has a tacky, malleable texture that is easy to cut out, and it doesn’t spread too much during baking, making the shapes attractively sharp. This dough gets better with age so, if possible, make the dough and leave it in the fridge for up to 2 days before you need to use it.