This Lebkuchen Biscuits Recipe is traditional German recipe baked at Christmas. It's a soft version of a gingerbread biscuits made with honey and gingerbread spice. It's glazed with rum icing and dipped in to chocolate.
Mix all dry ingredients (flour, spice, salt, baking powder, baking soda, cocoa powder, icing sugar) together first in a medium size bowl.
Melt gently butter in a small bowl (in the microwave for few seconds) or leave out next to a warm oven to melt.
Add honey into the butter and mix
Pour the honey and butter into the flour mixture and add the egg.
Stir everything together and work into a soft dough. It will be fairly sloppy, but it shouldn't be runny type of dough. Wrap in a plastic bag and leave to rest (min 30 minutes, but better overnight or 8-12 hrs).
Preheat your oven to 160C (electric fan oven).
Divide the dough into 20 pieces. I've weighted mine and they were 20 grams each (I ended up with 21 pieces).
Roll each piece into a ball and place on the lined tray. Keep apart at least 10 cm as the biscuits will spread.
Bake in the middle shelf for 15 minutes (they should be golden brown and only slightly darker on the edges).
Whilst the biscuits are in the oven, prepare your icing by mixing together the icing sugar, rum and egg white.
When your biscuits are baked, take them out of the oven and immediately dip them into the icing. Leave to set on a cooling rack set over another large oven tray (to catch the rum icing if it drips).
When your biscuits are completely dry (this might take 2-3 hrs), melt gently about 100 grams of dark chocolate and carefully dip just the bottoms of the biscuits into the chocolate. Leave to set on clean baking sheet.