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Recipe and picture from The Spectator.

Makes 30 biscuits


200g honey
85g butter
75g dark brown sugar
zest of 1 orange
250g plain flour
125g ground almonds
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp ground pepper
¼ tsp ground ginger
1 tsp baking powder
¼ tsp salt

for decoration
100g icing sugar
juice of 1 lemon
100g dark chocolate


Melt the honey, butter and sugar together in a small pan over a low heat. Don’t allow the mixture to boil.

2. Place the dry ingredients in a large bowl and stir together. Zest the orange into the mix.

3. Pour the melted butter/honey mixture into the dry ingredients and stir to combine. Allow  the dough to rest in the fridge for at least 30 minutes.

4. Preheat the oven to 160°C, and line two baking trays with non-stick parchment. If you are making rounds of lebkuchen, roll the dough into walnut-sized balls, place them on the baking tray, and gently squish the top of the balls to flatten them slightly. If you are stamping shapes out of the dough, take a ball of dough, roll it out, and cut out the shapes with a biscuit cutter before carefully transferring them to the tray.

5. Bake for 12-15 minutes, until the biscuits are puffed and golden brown. Allow them to cool completely before removing from the tray.

6. To glaze the biscuits, stir together icing sugar and lemon juice, and dip the upside of each biscuit into the glaze, before setting it to one side for the glaze to harden and set. Alternatively, melt the dark chocolate in a bowl over a pan of just simmering water, then dunk the upside of each biscuit into it before putting to one side for the chocolate to set.

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