Leah's Lebkucken (German Gingerbread Biscuits)

This weekend, I'd like to share with you one of my family's favourite recipes. My Grandma is part German and like her father is a huge Lebkucken fan (that includes us all) . We've been making these delicious German gingerbread cookies for a while, and in my opinion no festivity is complete without them. If you've never tasted them, then try this recipe - nothing beats homemade biscuits. Actually, they are a cross between a cake and biscuits...what a treat! So get your apron on and find your inner German domestic goddess. Before we start, my top tips are to not cook them completely through so you get a soft chewy centre and to add orange zest and finely fresh cut ginger. INGREDIENTS COOKIES: 250 grams Organic honey 170 grams dark muscovado or organic dark brown sugar 100 unsalted butter, cut into chunks 1 large egg, beaten Zest of 1 orange 2 teaspoons finely grated lemon zest 1 tablespoon freshly squeezed lemon juice 300 grams all-purpose flour, plus more for dusting 3/4 teaspoon baking soda 1/2 teaspoon fine sea salt 3 teaspoons ground cinnamon 3 teaspoon ground allspice 2 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger 3 tablespoons finley chopped ginger 1/4 teaspoon ground cloves oil for bowl 200 grams of Chocolate 1) Prepare the Dough in Advance In a saucepan over a medium-high heat, combine your sugar and honey until the sugar just dissolves and the mixture begins to simmer. Remove from heat and stir in the butter. Cool until warm to touch, then whisk in the egg, orange and lemon zest, and juice. 2. In a stand mixer, combine the dry ingredients. On a low speed, stir in the wet ingredients until the mixture forms a very sticky, slack dough. It might appear too thin, but it will thicken and come together as the batter sits. 3. Transfer the dough to a bowl and allow it to sit at room temperature, covered with a plate, for 1 to 2 days. It will thicken and enhance in flavor as it sits. Note: The honey and sugar will preserve it 4. On a well-floured surface, roll out the dough, and cut into your favorite holiday shape. 5. Bake the cookies in a pre heated oven at 350°F/180°C for about 12 minutes, rotating and flipping the pans halfway. Watch carefully as the honey in the batter can causes the edges to brown quickly. 6. Decoration: Transfer cookies to a wire rack to cool and set completely before decorating. In a bowel over simmering water, metl 250 grams of chocolate. Once melted cover the top of the biscuit in the chocolate 7. Place the cookies in an airtight container they will last for about a week. Enjoy,

With love from my family to yours