These gently spiced Reindeer Antler Cookies are a twist on a German classic. Made in the style of Lebkuchen cookies they have the taste and aroma of Christmas with an extra bit of decadent chocolate drizzled on top. Read on for the recipe.
German Christmas Cookies
If you’ve visited German Christmas markets any where in the world you will know that during the month of advent there are a wide range of cookies to choose from. In fact, German Christmas cookies even have a name: “Weihnachtsplätzchen”.
Pfeffernusse, Vanillekipferl and Zimsterne are all staples in German households over the Christmas period. They embrace spice, nuts, preserves and chocolates to make some of the most festive, comforting Christmas themed cookies I’ve ever tasted. I also love how much effort goes into the presentation with star and crescent cookie cutters, essential for certain cookies.
Lebkuchen – a German Classic
Having eaten my way through most of the cookies on offer during my last visit to Germany for the Christmas markets, I knew I wanted to recreate them at home. Lebkuchen is similar to the gingerbread biscuit we know and love in England so seemed a good starting point.
Not content with choosing a German cookie to bake, I also bought a couple of cookie cutters from a stall in Frankfurt’s Christmas market: two stars and an antler cookie cutter. I decided they’d look best shaped as reindeer antlers. You can, of course, choose to bake them in any festive shape you want!
This cookie recipe is perfect for intricate cut out shapes as the dough holds its shape very well when chilled then baked.
These delicious cookies are a robust, that stand up to dunking in hot chocolate, tea or coffee. They also look great served on a decorative plate on the coffee table for guests to help themselves to.
These spiced Lebkuchn biscuits are a classic German Christmas cookie. Choose your favourite cookie cutter to make this festive treat extra festive.
- 250 grams plain flour
- 0.5 tsp bicarbonate of soda
- 85 grams ground almonds
- 2 tsp ground cinnamon
- 1 pinch all spice
- 1 twist black pepper
- 150 millilitres honey
- 50 millilitres dark treacle
- 85 grams butter
Sieve together the flour, ground almonds and spices into a large bowl and place to one side.
In a heavy bottomed saucepan, gently heat the honey, treacle and butter until the butter has melted.
Pour the butter and sugar mixture into the large bowl of flour and mix well until it begins to come together into a dough.
Knead with your hands until you have a relatively firm ball of dough.
Wrap in cling film and place in the fridge for at least 30 minutes until it is cool and stiff enough to roll out.
Pre-heat the oven to 180C or gas mark 4.
Lightly dust your surface with a little flour and cinnamon.
Using a rolling pin, roll the dough out until it is roughly 0.5cm thick.
Using a cutter, cut into reindeer antler shapes.
Transfer the cut out cookies onto a baking sheet lined with grease proof paper leaving a little room for spreading.
Bake in the centre of the oven for 15 minutes or until they are just golden brown.
Leave the cookies to cool on the baking sheet until they are firm enough to transfer to a wire wrack.
To decorate, melt the dark chocolate then pour into a small piping bag.
Snip a small hole in the end of the piping bag and drizzle the dark chocolate over the cookies.
Repeat with the white chocolate.
Allow all of the chocolate to cool and set before serving.
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