Nut Free Lebkuchen Food

NUT-FREE LEBKUCHEN

Steps:

• Preheat the oven to 350°F Grease two baking sheets or line them with parchment paper.
• Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.
• Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the honey and molasses until thoroughly combined.
• On low speed, stir in the flour mixture until just combined.
• Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.
• On a well-floured surface, roll out the dough into a 9×12-inch rectangle. Cut the dough into 18 3×2-inch rectangles. Bake for 10-12 minutes.
• Transfer the cookies to a wire rack and let cool.
• Whisk together the confectioner's sugar, water and lemon juice and brush or spread on top of the cookies. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.

LEBKUCHEN

Steps:

• Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.
• Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.
• To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm room.