German Lebkuchen Hearts

Easy German gingerbread hearts that can be coated with dark chocolate or a simple icing sugar glaze.

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Prep Time: 15

Cook Time: 15

Chill time: 30

Total Time: 1

Servings: cookies

Calories: 333kcal

In a large bowl, mix the sugar, butter and honey together until smooth. Then stir in the egg and vanilla extract.
Add the rest of the cookie ingredients except the mixed peel. Mix well then use your hands to press everything into a very sticky ball of dough.
Gently knead the mixed peel through the dough until evenly distributed.
Cover the ball of dough and place it in the fridge for 30 minutes.
In the meantime, preheat your oven to 180℃/350℉ (or 160℃/325℉ for fan and convection ovens) and line a large tray or two with baking paper.
Remove the dough from the fridge. Take 2-3 tablespoons of dough at a time and roll it out on a floured surface to ½-inch thick. (note 2)
Dip a 2.5-inch heart-shaped cookie cutter into flour, cut out your cookie then place it onto your lined tray. Repeat with the rest of the dough. (note 3)
Bake your cookies for 12-15 minutes, until you can gently press the tops without leaving an imprint. Let them cool completely on the tray.
Once your Lebkuchen cookies have cooled, melt the dark chocolate and dip them in, one at a time. Place them back onto your lined tray to set before enjoying.

If you prefer an icing sugar glaze, mix 180g of icing sugar with 2 tablespoons of lemon or orange juice and 1 tablespoon of cold water.
Do not roll the entire batch of dough out at once as it's far too sticky and will not work. Also, try to avoid adding too much extra flour to the dough itself as this will spoil the Lebkuchen's soft texture.
A 2.5-inch cutter will make quite large Lebkuchen. If you prefer bite-sized ones, use a 1.5-inch cutter instead. Test for doneness after 8 minutes in the oven.
Store your gingerbread hearts in an airtight container for up to 1 week.