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Chocolate Dipped Lebkuchen

Chocolate Dipped Lebkuchen

Course Dessert
Cuisine German
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Eat Love Eat


  • 160 g honey (1/2 cup)
  • 110 g unsalted butter (1 stick)
  • 50 g ground almonds (1/2 cup)
  • 260 g plain flour (2 cups)
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon bicarbonate of soda (baking soda)
  • 4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 2 teaspoons cocoa powder
  • 1/4 teaspoon fine sea salt
  • 300 g dark chocolate melted


  • Preheat oven to 160°C/140°C fan.
  • Melt the honey and the butter together in a small saucepan over a gentle heat. Leave to cool for 15 minutes.
  • In a large mixing bowl, combine the dry ingredients. Pour in the honey and butter mixture and stir together using a wooden spoon until a dough forms.
  • Roll out the dough to about 2cm thick, Cut out shapes using a small cookie cutter. I like hearts and stars and I used a 4cm cutter. Alternatively, just roll out small balls of dough and squish them down gently so that they're 2cm thick. Keep re-rolling the dough until you've used it all up.
  • Place the cookies onto a baking sheet lined with greaseproof paper or a non-stick liner - you'll probably need to use 2 or 3.
  • Bake for 8-10 minutes or until pale golden. Let cool for a few minutes on the tray before transferring to a wire rack to cool completely.
  • Decorate as you wish - coat completely in chocolate (my favourite!), half dip them or just dip the bases and drizzle with more chocolate. It's up to you! Leave to set at room temperature and then enjoy!


Recipe barely adapted from the lebkuchen recipe in Gingerbread Wonderland via Psychologies Magazine.