250g plain flour, sieved
85g ground almonds
1/2 tsp bicarb, sieved
1 tsp baking powder, sieved
4 tsp ground ginger
2tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp grated nutmeg
a good pinch of fresh black pepper
200ml clear, runny honey
85g unsalted butter
Zest of half a lemon
1 egg, beaten
100g icing sugar
1 small egg white, beaten
Put all the dry ingredients into a large bowl and combine well.
Heat the honey and butter in a pan over a low heat until the butter melts, then make a well in the dry mix and pour in the honey/ butter mixture along with the lemon zest. Mix well until the dough is combined then add the beaten egg, continue to mix until a soft dough is achieved. Cover and leave to cool.
Heat the oven to fan160C.
Using your hands, roll dough into about 30 even sized, smooth balls.
For round lebkuchen, flatten each one slightly into a disk.
For star-shaped, flatten each ball very slightly and then press a star cutter into the dough. Don’t be tempted to flatten right out to fit the size of the cutter, the dough will expand to fill the points of the star.
Divide the shapes between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 12-15 mins, then cool on a wire rack.
To glaze the biscuits, mix together the icing sugar, egg white and a scant 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing, allow the icing to drip off and then place on the rack to dry.
To ices the biscuits, make a thicker icing sugar and pipe a pattern of your. choice on the biscuits.
Leave to dry out in a warm room.