Vegan Lebkuchen
These vanilla lebkuchen are delicately spiced with ginger and cinnamon before being covered with dark chocolate and roasted pistachios. A perfect afternoon pick me up.
Servings: 24 cookies
Ingredients
- 85 g vegan butter
- 200 mls maple syrup
- 2 tbsp vanilla bean paste
- 275 g plain flour
- 35 g ground almonds
- 2 tsp ginger
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
Instructions
- Melt the vegan butter, syrup and vanilla paste in a saucepan.
- In a mixing bowl, combine the flour, ground almonds, spices, baking powder, bicarbonate of soda and salt.
- Add the syrup mixture to the dry ingredients and mix until all the ingredients are just combined.
- Cover the bowl with cling film and place in the fridge for 30 minutes.
- Pre heat the oven to 180C/ 160C fan. Generously flour your hands and the work surface. Proceed to roll the dough out to roughly the thickness of a pound coin. Use a 7 cm cookie cutter to cut out 24 cookies.
- Place the cookies on a parchment lined tray and bake in the oven for 12-14 minutes. Remove from the oven, the cookies should be light gold in colour and slightly soft to the touch. Allow to cool completely.
- Melt the chocolate and smooth half over the cookie. You may find it useful to use a piece of foil or kitchen paper to keep the design neat. Crush the pistachios and sprinkle over the melted dark chocolate. Leave to cool.