These gingerbread or lebkuchen cookies, depending on which spices you use, are the chewiest, softest and most delicious cookies there are. They are super easy to make and you don’t have to be a master cookie decorator to make them look good. They have a soft texture without falling apart, therefore it would make a great basis for a gingerbread house that actually tastes good.
I am usually not someone to use a hyperbole lightly, a humble and self deprecating person has to undersell everything to be on brand. Also I haven’t tried every gingerbread/lebkuchen recipe in the world, but I am convinced this is the best one there is. It is soft, chewy and delicious in the best way possible. If I didn’t believe that I would not give you this recipe as everyone and their grandma are posting gingerbread recipes this time of year. This whole bakemas thing seems to consist of 80% gingerbread recipes. Can anybody explain what this whole bakemas thing is anyway? I’d assume it is a marketing scheme to receive more views which I might shamelessly extort this time although I usually refrain from this the same way I do hyperbole. This recipe uses Golden Syrup, which may or may not be available to you. I’ve also posted a recipe for that (recipe here) in case you have to make your own.
A little word of warning, whilst decorating your gingerbread people do not give them names and personalities. Ginger, Laura, Henry, Paul, Mark and Jamie may go uneaten this Christmas because I know them too well. Maybe you should leave them plain without icing, it is easier to eat them without a face and they taste just as good. So put on some Christmas music and get baking so you can have some freshly baked gingerbread to dunk into some milk, coffee or tea.
• 250 gr flour
• 1 tsp baking soda
• 2 tsp ground ginger or lebkuchen spice (recipe here)
• 115 gr cubed butter
• 175 gr brown sugar
• 4 tbl golden syrup
• 1 egg
1. Preheat the oven to 180 °C.
2. Sift all the fry ingredients into a bowl and add the cubed butter. Rub the butter between your fingers until it resembles coarse breadcrumbs. Stir the sugar into the flour mixture. Beat the egg lightly and stir in the golden syrup, add this to the flour mixture and knead it until it forms a smooth dough.
3. Roll the dough out to ½ cm thickness on a lightly floured surface and cut out desired shapes. Place the cookies on a baking sheet covered with baking parchment, giving them a little room for spreading slightly.
4. Bake them for 10-12 minutes before removing them from the oven and leave them on the baking sheet for another 5 minutes. Transfer the cookies to a wire rack to cool.
5. Decorate the cookies with royal icing or melted chocolate after they have completely cooled.