Enfin une recette de lebkuchen sans gluten. Parfait pour Noël !
ingredients80 gr butter
100 gr miel
100 gr black treacle
100 gr dark brown sugar
3 tbsp mixed peel
300 gr gluten-free breadflour
1 tsp baking powder
80 gr ground almonds
1 tsp mixed spice
2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
For the glazing
50 gr icing sugar
squeeze lemon juice
2-3 tsp water
preparationSift the flour, baking powder, ground almonds and spices together in a large mixing bowl.
Melt butter in a saucepan together with the honey, treacle and brown sugar. Leave on a low-medium heat until completely dissolved and then remove from the heat.
Leave to cool for a few minutes then add a beaten egg and lemon juice, stirring until combined.
Add the wet ingredients to the dry mixture and mix in. Add the mixed peel.
Refrigerate. The mixture will be soft and un-dough-like, but once it sets, it will make a proper dough that can be rolled out. Leave for several hours, or overnight for a deeper flavour.
Preheat oven to 175C/350F. Lightly dust the surface with gluten-free flour make walnut-sized balls by rolling the dough between your hands.
Bake for about 10 minutes, or until the tops of the biscuits start to crack slightly. Cool on a wire rack.
When completely cooled, make up the glaze. Sift the icing sugar and add a little water with a squeeze of lemon juice until it resembles a thin paste. Using a pastry brush, glaze the lebkuchen and leave to dry. If you want the icing to look more opaque, brush another layer of glaze on once the first has dried.