Lebkuchen recipe: Delicious German honey bars to bake at home

Ingredients for Lebkuchen (German honey bars)

• 320 g honey

• 30 ml water

• 85 g unsalted butter, cut into cubes

• 175 g brown sugar, packed

• 2 large eggs, lightly beaten

• finely grated zest of 1 lemon

• 15 ml lemon juice

• 300 g plain flour, sifted

• ½ tsp baking soda

• 15 ml ground cinnamon

• 5 ml ground cloves

• ½ tsp grated or ground nutmeg

• ¼ tsp ground cardamom

• ¼ tsp ground anise

• ½ tsp salt

• 110 g chopped blanched almonds

• 110 g chopped citron

• 110 g chopped candied orange peel

• 150 g icing sugar, sifted

• finely grated zest of 1 lemon

• 30 ml lemon juice

• ½ tsp vanilla

• candied cherries (optional)

• blanched almonds (optional)

How to make Lebkuchen (German honey bars)

1. Heat honey and water in a large, heavy saucepan over a medium heat until runny. Remove from the heat and stir in the butter until melted. Transfer the mixture to a large bowl and stir in the brown sugar, eggs, lemon zest, and lemon juice until well combined.

2. In a medium bowl, whisk together the flour, baking soda, spices, and salt.

3. Add the flour mixture to the honey mixture and stir gently until just combined. Fold in the almonds, citron, and candied orange peel. Mix until the dough is smooth. Cover the dough tightly with cling film and refrigerate for at least 24 hours or up to 1 month.

4. When ready to bake, preheat the oven to 190°C (fan) or 200°C (conventional). Grease a 33 x 23 x 5 cm baking pan and line with parchment paper, ensuring it extends over the two long sides.

5. Firmly press the dough into the prepared pan to form a smooth, even layer. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out almost clean.

6. In a medium bowl, beat together the icing sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread the glaze evenly over the top.

7. Mark into bars by cutting into the lebkuchen about 0.5 cm deep with a knife. If desired, decorate by placing one candied cherry in the centre of each bar and arranging four blanched almonds around each cherry.

8. Allow to stand in the pan on a wire rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board and cut into bars.

9. If possible, let the lebkuchen age for at least 2 weeks to allow the spices to ripen. The lebkuchen will keep for months in an airtight container.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.