THERMOMIX ® RECIPE
- 65 gms of Unsalted Butter
- 210 gms Golden Syrup
- 260 gms Plain Flour
- 1 tsp Bicarbonate of Soda
- 1/2 tsp ground Ginger
- 1/2 tsp ground Cardomom
- 1/2 tsp ground Cinnamon
- 1/2 tsp ground Cloves
- 1/2 tsp Cocoa, (I've used Van Houten from Belgium)
- 1 tblsp Milk
- 2 tblsp Berry Jam of choice, (here I used a mixed variety I had made)
- 185 gms Dark Chocolate
- 2 tsp of Grapessed Oil, OR oil of choice
1h 55minPreparation 1h 45minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Weigh in 65gms of Unsalted Butter & 210 gms of Golden Syrup.
Set 4-5 mins, 100 degrees, speed 2. You want to melt the two ingredients & just bring it to the boil.
Leave to cool slightly in the bowl for 10 minutes
Weigh in 260gms of Plain Flour. Then add in bicarb of soda, ginger, cardomom, cinnamon, cloves, cocao & milk.
Combine for 15 sec, speed 5.
Scrape down sides & repeat if required.
Cover with TM lid and MC & leave for 1 1/5 hours
After resting, remove the dough & place on a Thermomat. Work the dough into a ball and add a little plain flour if sticky. It is a very firm dough.
Roll out dough to 5mm thickness and use your favourite cookie cutter. I used the small heart to represent the traditional decorated Lebkuchen you can buy at Christmas time in Germany.
Then with the rounded end of a wooden spoon make an indentation in the middle of the cookie (this is where the jam will go)
Place cut biscuits on a baking tray with baking paper, about 3cm apart. Add a small amount of your prefered jam to the small indentation. I used a mixed berry jam.
Bake in a moderate oven of 180 degrees for 8-10 minutes or until they are lightly golden. Cool on trays for 5 minutes then transfer to a cooling rack.
Optional - Weigh in 185gms of Dark Chocolate and add 2 tsp of Grapeseed Oil ( or your oil of preference).
2 mins, 50 degrees, speed 3.
Pour onto a side plate and with a palate knife spread melted chocolate to the backs of the cooled biscuits. Allow to set.
These biscuit are crunchy when they come out of the oven but are best the next day when they soften.
A undecorated mini version of the Traditional Lebkuchen Christmas Treat!
Lebkuchen - German Gingerbread Christmas Biscuit Treat
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Funfetti Blondies
- Moist Beetroot Brownie
- TM6 Vanilla Slice - Pie Maker Version
- White chocolate and mixed berry muffins
- Choc Peppermint Fudgey Bean Biscuits- Egg, gluten and nut free.
- 30 Second Whole Lemon Cake
- Gingerbread Loaf
- Zucchini Donuts
- Passionfruit Jelly cakes with Vanilla Custard Cream filling
- Ouma's Banana bread
- Banana and Blueberry Mini Loaf
- Fig, Almond and Orange Blossom tart by Layelle