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Lebkuchen (soft gingerbread cookies) with plum jam, coated in chocolate

26 November 2017 (Last Updated: 26 December 2018)

Lebkuchen (soft gingerbread cookies) with plum jam, coated in chocolate

These soft gingerbread cookies are inspired by german Lebkuchen, which I recently bought in a nearby bakery in Vienna, where I live. Here, on my profile on Instagram you can see what kind of Lebkuchen I bought. There are many types of Lebkuchen. They are traditionally eaten in Germany, Austria, Switzerland and Poland (and probably more contries) around Christmas time.

Today I have a recipe for you for wonderful square mini-cakes, layered with plum jam and coated in chocolate. These gingerbreads stay soft, they can be made 3-4 days before the holidays.

Pierniczki z dżemem śliwkowym oblane czekoladą Lebkuchen mit zwetschken konfitüre mit schokoladenglasur soft gingerbread cookies with plum jam coated in chocolate

Lebkuchen (soft gingerbread cookies) with plum jam, coated in chocolate
 
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Delicious, moist, perfectly spiced soft gingerbread cookies with plum jam, coated in chocolate
Author:
Cuisine: austrian, polish
Serves: 16 gingerbreads
Ingredients
  • Pot:
  • 40g butter, 1.4 oz
  • 75g honey, 2.65 oz
  • ½ teaspoon grated orange zest
  • 40g milk chocolate, finely chopped, 1.4 oz
  • 3 eggs, at room temperature
  • Bowl:
  • 90g brown sugar, 3.17 oz
  • 120g all-purpose wheat flour, 4.23 oz
  • 75g rye flour, I used type 960, or wheat flour, 2.65 oz
  • 40g ground almonds, skin on is fine, 1.4 oz
  • 40g ground hazelnuts, skin on is fine, 1.4 oz
  • 1.5 tablespoons gingerbread spice mix
  • 1 teaspoon baking soda
  • 1 tablespoon unsweetened cocoa
  • pinch of salt
  • Chocolate glaze:
  • 300g dark chocolate (70%), 10.58 oz
  • 50g milk chocolate, 1.76 oz
  • Additionally:
  • 225g plum jam, 7.94 oz
  • For decoration: almonds, hazelnuts, orange peel, sprinkles
  • bamboo skewers
Instructions
  1. Gingerbread:
  2. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  3. Prepare a rectangular 21x21 cm / 8x8 inch (measured at the bottom, I used a brownie baking pan), grease it lightly with butter and line it with baking paper.
  4. In a large pan melt the butter, remove the pot from the heat, add honey, orange peel and finely chopped chocolate, stir until melted.
  5. Add eggs, one after the other and stir until it is well mixed.
  6. In a large bowl, mix all the dry ingredients - sifted wheat and rye flour, sugar, nuts, cocoa, spices, soda, salt.
  7. Add the mixed dry ingredients to the wet ones in the pot, gently mix with the spatula, but not too long, only until combined.
  8. Pour the batter into prepared baking pan, smooth out the top, tap the pan slightly (to remove any air bubbles).
  9. Bake for 15-20 minutes - check after 15 minutes if the cake is ready, it’s important to bake it not too long, overbaked gingerbread will be dry. When you gently shake the pan, the center should not be jiggly and toothpick inserted into the middle of the cake comes out clean.
  10. Leave the cake in the pan to cool.
  11. Trim the cake edges. Now you need to cut the gingerbread crosswise in half to layer it with the plum jam - the simplest way to do it is to divide it into 4 parts (you will have 4 squares 9x9 cm / 3.5x3.5 inch) and then cut those parts with a long and sharp knife with small teeth crosswise in half.
  12. Spread the jam on the cake (spread it on the bottom half and cover it with the top half).
  13. Cut squares into cubes, each square in 4 parts - you will have 16 cubes 4,5x4,5 cm / 1.77x1.77 inch.
  14. Glaze:
  15. Cut the chocolate very finely (or grate it on a large-hole grater).
  16. Melt ¾ of the chocolate in a water bath: place a bowl (not plastic) over the pot with boiling water (it should boil just a little), the bowl can’t touch the water surface. Add the chopped chocolate to the bowl, wait a few minutes until it almost melts, mix, and when it’s completely melted remove the bowl from the pot.
  17. Add ¼ of the chocolate to the bowl with the melted chocolate and mix until chocolate is melted and cool.
  18. Decoration:
  19. Now you need to glaze the gingerbread cookies with chocolate.
  20. Stick each gingerbread on a skewer and pour the glaze with a spoon all over it so that it is coated on all sides. Wait a little until the excess of the glaze drains away, put the mini-cakes on a parchment paper, set aside until chocolate glaze is firm (you can put them in the fridge). Top each dice with finely chopped nuts or grated orange peel or decorate as you like. Keep them in a tightly closed container, in a cool place, about 4-5 days.

 

 

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