JAM-FILLED LEBKUCHEN HEARTS
(Makes 20)
INGREDIENTS: 50g butter, unsalted; 200g runny honey; 125g plain flour, plus extra for dusting; 125g rye flour; 1tsp bicarb of soda; 1tbsp Lebkuchengewurz spice mix (see below) or 1tsp ground ginger mixed with ½tsp ground cloves; 1½tsp ground cinnamon; pinch of fine sea salt; 25g mixed peel, very finely chopped
For the filling: 80g jam
For the glaze: 6tbsp icing sugar, sifted; 1tbsp justboiled water; 1½tsp lemon juice
For the Lebkuchen spice mix: 1tbsp ground ginger; 5tbsp ground cinnamon; 2tsp ground cloves; 1tsp ground cardamom; 1tsp ground coriander; 1tsp ground anise; ½tsp ground mace (makes about 8tbsp – mix the ingredients and store in an airtight jar for up to a year)
METHOD:
1. Melt the butter and honey in a pan on a low heat for a few minutes, stirring until the butter melts and is incorporated into the honey. Allow to cool.
2. Heat the oven to 180°C/160°C fan.
3. Put the dry ingredients and mixed peel in a bowl, pour over the honey mixture and stir. When it becomes too difficult to stir, use your hands to bring the mixture into a dough, then knead for a few minutes until smooth.
4. Split the dough in half. Roll out one half on a lightly floured surface to around three millimetres thick. Using a heart-shaped cookie cutter, cut out 10 hearts and place on a baking sheet, spaced about 2cm apart. Spoon half a teaspoon of jam onto the centre of each
heart.
5. Roll out the other half of the dough as before and cut out 10 more hearts. Roll them again so they become slightly larger and thinner.
6. Dip your finger in water and run it around the edge of the jam-covered dough. Place the larger hearts on top and press the edges by lightly with your fingertips to seal them. Roll all the offcuts into more biscuits.
6. Bake in the centre of the oven for about 12 minutes until slightly golden and firm to the touch, but not browned or hard.
7. While the biscuits are baking, mix the glaze ingredients together in a bowl to a smooth icing.
8. Transfer the biscuits to a wire rack and, while still warm, brush the tops with the glaze. Cool fully before transferring to an airtight container. They will keep well for a month.