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We've selected some of our favourite Gingerbread - treasures for you and your friends and family to enjoy all year round. Finest Nut Elisen Lebkuchen. 5 finest Nut Elisen Lebkuchen, without glaze on wafers. 8,40 €. 4.88/5.00 (464 Customer Rating) Shipping time: 3 to 5 days. Add to Basket. Price per kg: 30,55 €.


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Let the Icing dry on the cookies for at least a few hours before packing them in gift boxes or cookie tins. Gingerbread cookies will last for 2 weeks when sealed in an airtight container but are best eaten fresh; stack them between sheets of parchment paper to preserve decorations. Substitutions


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Lebkuchen, pronounced " leyb-koo-kuh-n", is a honey-sweetened German cake molded cookie, or bar cookie, made from honey, flour, spices, and nuts. Similar to its European counterpart gingerbread, Lebkuchen differs in its soft, dense, and often nutty flavor profile, as well as its overall texture, which is often soft and cake-like.


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Cream butter & sugar - In a separate bowl, cream the butter and sugar together using a stand mixer or electric beater on speed 7 for 2 minutes, or until light and fluffy. Egg & vanilla - Add the egg and vanilla, then mix on speed 5 until combined (~30 sec). Molasses - Add the molasses, mix for 1 minute using speed 2.


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Preheat oven to 350 degrees F. First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer. Next, add egg and molasses and mix well. In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.


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Gradually mix in the flour until a stiff dough forms. Roll out the dough on a well floured surface with a floured rolling pin (there's no need to chill the dough first!). Cut into shapes and arrange on baking sheets lined with parchment paper or silicone mats. Bake in a 375°F preheated oven for 10-12 minutes.


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You can use a mixer instead. Spray the inside of the 24 mini muffin cups with baking spray. Scoop about 1 tablespoon of cookie dough into the 24 mini muffin cavities. Reserve the remaining dough to make the tiny gingerbread men. Roll the cookie scoops into balls and then press each ball into an even layer in the mini muffin cups.


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Instructions. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal. With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.


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Instructions. In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, nutmeg, ground cloves, salt, and baking soda together until the mixture is smooth. Add in the egg and vanilla extract and mix until incorporated. Turn the mixer to low and slowly add in the flour.


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Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Remove one disc of dough from the refrigerator and allow to soften while the oven warms up. Generously flour a silicone counter mat or work station. Place one disc of dough on the floured work station.


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Instructions. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.


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Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies.