Lebkuchen .. another from my grandad!

This is another blast from childhood really, I will be making these next week, this weekend is a bit busy I get to see everyone including my super special almost son who is home from 'Vegas baby' for a few days! These are delicious spicy biscuits just right for Christmas that bring back many memories for me, make them a part of your new traditions!! They are fat free... just full of sugar ;0) .. enjoy!!!

Lebkuchen

·         1 1/3 cups honey

·         1/3 cup darkbrown sugar

·         2 cups plain flour

·         1 teaspoon baking powder

·         1/2 teaspoon bicarbonate of soda

·         1 tablespoon light sesame oil

·         1/4 teaspoon ground ginger

·         1/2 teaspoon ground cardamom

·         2 teaspoons ground cinnamon

·         1/4 teaspoon ground cloves

·         1/4 teaspoon ground allspice (optional)

·         1/4 teaspoon ground nutmeg (optional)

·         1 1/2 cups plain flour

·         Sugar paper

Glazes

Vanilla glaze

1/2 c. granulated sugar

1/4 c. water

1/2 tsp. Vanilla

This is heated until the sugar disappears

Chocolate glace 
200g (7 oz )  powder ( icing ) sugar, sifted
30 g cocoa, sifted
enough hot water to make thick runny mixture to brush on

Almond Glaze

200 g (7 oz ) powder ( icing ) sugar, sifted
1 or 2  drops of almond extract
enough hot water to make a thick runny mixture to brush on

Method

1.    heat the honey and 1/3 cup sugar in a microwave for 1 minute. Pour this mixture into a mixing bowl.

2.    Sift together the flour, baking powder, and baking soda. Add to the honey mixture. Stir well.

3.    Add and mix in by hand the oil, and spices.

4.    Add 1 1/2 to 2 cups more flour. Knead dough to mix (dough will be stiff).

5.    Cover and put in the fridge overnight

6.    Spray bottom and sides of a 10 x15 inch baking tray or baking sheet with a non-stick spray. Preheat oven to 325 degrees F (170 degrees C).

7.     Spread into pan OR roll into balls and put on the sheet( I use sugar paper circles for this type just add the mix on top of the sugar paper)  the dough must be at least ¼ inch thick Bake for 20 minutes until inserted toothpick comes out clean.

8.    Cut into squares. May be frosted with sugar glaze or eaten plain.

9.    Store in an airtight tin/container, these will keep, they are supposed to be fairly moist so if you find them dry store with a slice of apple in the tin for the right consistency