These are one of my favorites, they are softer and more cake like than normal gingerbread, and have lots more flavour.
Just before Christmas I was given one of these by a customer at work. One bite and I was instantly reminded of my childhood and memories of my Nan and Pappy.
If possible use freshly ground spices for a better flavour.
For the spice mix (lebkuchengewurz):
- 2 1/2 tablespoons ground cinnamon
- 2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground green cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground star anise
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
For the gingerbread:
- 175g vegetable spread (such as Stork)
- 80g brown sugar
- 100g golden syrup
- 300g Plain flour
- 25g ground almonds
- 3 tablespoons of lebkuchengewurz (German gingerbread spice mix – see above)
- Rind of 1 lemon
- 1/2 tsp bicarbinate of soda
- 1/2 tsp white pepper
- 3 tablespoons of aquafaba
- 500g icing sugar
Mix all the lebkuchengewurz spices together well.
Heat the spread, brown sugar and syrup in a large pan, on a medium heat, until fully dissolved and mixed together. Leave to cool for 5 minutes.
Meanwhile mix the plain flour, ground almonds, spice mix, lemon rind, bicarbinate of soda and white pepper in a bowl.
Add to the saucepan of melted sugar and fat and mix well. Stir in the aquafaba.
Tip the mixture out onto a piece of cling film and wrap tightly. Refridgerate for at least half an hour, or overnight.
Split the mix into 2 halves and roll both out into 3/4″ sausages and cut each sausage into pieces 3/4″ thick. Roll each piece into a ball and place onto a lined baking tray, leaving a gap between each one. You should end up with around 24 balls.
Cook in a pre heated oven at 180 degrees for around 10-15 minutes, until golden in colour.
Remove from the oven and leave to cool. Once cooled, mix up the icing sugar as per the packet instructions. Dip each biscuit into the icing sugar, and place onto a coolimg rack. Leave until the icing has set.