Gefüllte lebkuchen-herzen (filled gingerbread hearts)
These gorgeous, festive Lebkuchen from Jürgen Krauss are the perfect biscuit to gift at Christmas. They only get better with time, and fill the whole house with the smell of gingerbread. This recipe is taken from The German Christmas Cookbook by Jürgen Krauss (£26, Octopus Publishing Group). Photography by Maja Smend.
Jurgen says: "There are many varieties of Lebkuchen in Germany, most of which are also produced commercially. These commercial recipes are usually a closely guarded secret and often involve special doughs that take months to mature before they can be baked. My family, like many others, enjoyed the ease of buying – or being gifted – exquisite Lebkuchen, especially the jam-filled hearts. However, these biscuits are easier to make than it seems, so don’t be afraid to give them a try."
Ingredients
Metric
Imperial
- 300g of strong white flour, plus extra for dusting
- 100g of wholemeal wheat flour
- 100g of wholemeal rye flour
- 1 egg
- 400g of honey
- 4 tsp rum
- 2 tsp baking ammonia, or bicarbonate of soda
- apricot jam, or plum jam, as needed
Gingerbread spice
- 5 tbsp of ground cinnamon
- 2 tsp ground cloves
- 1 tsp ground aniseed
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1 tsp ground coriander
- 1/2 tsp ground allspice
- 1/2 tsp ground black pepper
Dipping chocolate
- 300g of dark chocolate, at least 50 per cent cocoa solids
- 1 tsp coconut oil, or cocoa butter
Method
Place all the gingerbread spices in a small screwtop jar. Seal tightly and shake well to combine
- 5 tbsp of ground cinnamon
- 2 tsp ground cloves
- 1 tsp ground aniseed
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1 tsp ground coriander
- 1/2 tsp ground allspice
- 1/2 tsp ground black pepper
Using a large spoon or a spatula, mix the flours, egg, honey and 4 teaspoons gingerbread spice in a large bowl, then knead until a smooth dough forms. Cover with clingfilm and set aside to rest for at least 1 hour at room temperature; even better is to leave it overnight in the fridge
- 300g of strong white flour, plus extra for dusting
- 100g of wholemeal wheat flour
- 100g of wholemeal rye flour
- 1 egg
- 400g of honey
Preheat the oven to 170°C fan. Line 2 baking sheets with baking paper
Once the dough has rested, mix the rum and baking ammonia in a small bowl, then knead this into the dough. Transfer to a lightly floured work surface and roll out the dough until 6mm thick
- 4 tsp rum
- 2 tsp baking ammonia, or bicarbonate of soda
Stamp out the biscuits using a heart-shaped cutter 4–6cm wide
Transfer half the hearts to the baking sheets, then use a teaspoon to place some jam on them – the amount depends on the size of your hearts, but it is important that it doesn’t spill over the edge. Place a second heart biscuit on top of the jam and seal it by carefully pushing the edge of the upper heart down towards the baking sheet, creating a well-rounded edge
- apricot jam, or plum jam, as needed
Bake for 12–15 minutes. The biscuits should be lightly browned and a bit soft. Set aside to cool completely
Break the chocolate into small pieces and place it in a heatproof bowl, together with the coconut oil. Melt the chocolate in 10-second bursts on high in a microwave, stirring it between each burst
- 300g of dark chocolate, at least 50 per cent cocoa solids
- 1 tsp coconut oil, or cocoa butter
Alternatively, you can use a bain-marie: sit the bowl over a pan of simmering water – it must not actually touch the water – and stir as it melts. With both methods, the chocolate should not get warmer than 34ºC, or you might have to temper it to get good results. (Tempering chocolate involves heating and cooling it in order to change its structure and appearance, making it smoother and glossier.)
Once cool, cover the Lebkuchen with the chocolate and leave to set
Stored in a cool place, these biscuits will develop an intense flavour over time, so try to leave them for at least 3 days before eating. They will keep for several weeks
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