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Gingerbread cookies (Lebkuchen)

Gingerbread Spice

Easy Serves: 30 medium gingerbread men, or 60 small 30 Mins + chilling time


45g butter (unsalted)

112g caster sugar

125g honey

400g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

30g Gewürzhaus Gingerbread Spice

30g Gewürzhaus Cocoa - Double Dutch

2 eggs (lightly beaten)

How to Cook

1. Combine butter, sugar and honey in a small saucepan, stir over low heat until sugar is dissolved, and butter melted.

2. Transfer mixture to a large mixing bowl and cool for 5 minutes.

3. Add sifted dry ingredients and eggs. Mix with a stand mixer or hand mixer until everything is incorporated and the dough comes together.

4. Turn dough onto lightly floured surface, knead gently until the mixture loses its stickiness. (Add a little more flour, if needed.)

5. Cover with cling wrap and refrigerate for 30 minutes to 1 hour.

6. When ready to roll dough, pre-heat oven to 180°C. Roll dough on lightly floured work surface to about ½ cm thickness.

7. Cut shapes from dough using a cookie cutter, re-rolling dough as necessary.

8. Place shapes on oven trays lined with baking paper

9. Bake in oven for about 8-10 minutes or until lightly browned. Transfer onto a cooling rack to cool.

10. Decorate with Icing for Gingerbread Cookies.