Prep 20 mins
Cook 30 mins
My husband found this in a gluten-free cookbook; I don't know which one. The recipe uses cornstarch instead of flour. It tastes fantastic and is liked by both the gluten-free and gluten-eating members of the family.
For the cookies
- 1⁄2 cup honey
- 2 teaspoons oil
- 2 tablespoons milk
- 1⁄2 cup sugar
- 1 1⁄4 cups cornstarch
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon grated lemon zest
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon allspice
- 3⁄4 teaspoon xanthan gum
- 1⁄3 cup raisins (optional) or 1⁄3 cup currants (optional)
- 1⁄3 cup nuts, chopped
For the glaze
- 1⁄2 cup powdered sugar
- 2 teaspoons water
- Mix all dry ingredients except the powdered sugar.
- Heat honey, oil, and milk in a pan. When the honey starts getting thin, stir in the dry ingredients.
- Pour into a 9" x 9" pan lined with parchment paper (very important).
- Bake 30-35 minutes at 350 degrees Fahrenheit.
- Remove lebkuchen from the oven and let cool.
- When it is cool, stir powdered sugar and water together to make glaze.
- Place serving plate on top of lebkuchen pan, turn both over, and lift off pan. Lebkuchen should be on the plate; the parchment paper should be on the top.
- Peel off the parchment paper.
- Poke quite a few tiny holes in the lebkuchen with a fork.
- Pour glaze over lebkuchen and let it sit for at least an hour (to let the glaze soak in).
- Cut into bars and serve. Traditionally, the bars are quite large, but we have also cut them very small and served like you would mini petit-fours.