Recipe Tips
To make shaped lebkuchen, wait until the dough has cooled but still soft. Roll out on a lightly floured surface to 2.5cm/1in thick. Use cookie cutters to cut out shapes and bake as above. If your cookies are quite large they may need a few more minutes in the oven.
To make filled lebkuchen, wait until the dough has cooled but still soft. Roll out on a dusted work surface to 2.5cm/1in thick. Dot the right-hand half of the dough with teaspoons of apricot jam, cherry jam or chocolate spread, ensuring there is space in between. Fold over the remaining dough and flatten with your hands around the dots of jam. Use a cookie cutter to cut out the shapes, ensuring the jam is in the centre of each cookie. Bake as above. If your cookies are quite large they may need a few more minutes in the oven.
If you want to add decorations to your cookies, drizzle melted white chocolate or a thick sugar icing over the lebkuchen and top with sugar snowflakes for a fun finish.
