Lebkuchen Bars
ADVERTISEMENT
Lebkuchen is the heart of German holiday baking—spiced, fragrant, and steeped in tradition. These bars are a modern twist on the classic, transforming the beloved flavors of gingerbread into an easy-to-share treat. Imagine the aroma of cinnamon, cloves, and citrus filling your kitchen, while the glaze adds a bright, lemony finish. Perfect for gifting, gatherings, or simply savoring with a cup of tea, these bars embody the warmth of the season and the joy of small acts of kindness shared through food.
ADVERTISEMENT
Lebkuchen Bars
📝 Ingredients
For the Bars
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2½ cups (315g) |
| Baking powder | 1½ tsp |
| Baking soda | ¼ tsp |
| Ground cinnamon | 2 tsp |
| Ground ginger | 1 tsp |
| Ground cloves | ½ tsp |
| Ground allspice | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter, softened | ½ cup (115g) |
| Dark brown sugar, packed | ¾ cup (150g) |
| Molasses (light or dark, not blackstrap) | ½ cup (170g) |
| Eggs, room temperature | 2 large |
| Orange zest | 1 tbsp (from 1 orange) |
| Candied citrus peel, finely chopped (or raisins/dried cranberries) | ½ cup |
| Blanched almonds or walnuts, chopped | 1 cup (120g) |
For the Glaze (Optional but Traditional)
| Ingredient | Amount |
|---|---|
| Powdered sugar, sifted | 1½ cups (180g) |
| Fresh lemon juice or milk | 2–3 tbsp |
| Optional: Lemon zest | For brightness |
💡 Pro Tips
- Candied peel is traditional—look in baking aisles or online. If skipping, soak ½ cup raisins in orange juice for 10 minutes.
- Molasses note: Avoid blackstrap—it’s too bitter. Brands like Grandma’s or Brer Rabbit “Mild” or “Full Flavor” work beautifully.
- Flavor improves with time: Lebkuchen bars taste even better the next day as the spices mellow and the texture softens.
👩🍳 Step-by-Step Instructions (Easy, Aromatic, Authentic)
- Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease and line a 9×13-inch baking pan with parchment.
- Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, spices, and salt. Set aside.
- Cream Wet Ingredients
- In a large bowl, beat butter and brown sugar until fluffy.
- Add molasses, eggs, and orange zest. Mix until smooth.
- Combine & Fold
- Gradually add dry ingredients, mixing just until combined.
- Fold in candied peel (or fruit) and nuts.
- Bake to Perfection
- Spread batter evenly into the pan.
- Bake 25–30 minutes, until a toothpick comes out clean (edges firm, center soft).
- Cool completely in the pan.
- Glaze & Finish
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle over cooled bars.
- Let glaze set 15–20 minutes before slicing.
🍴 Serving & Storage Tips
- Best served after 24 hours—flavors deepen and texture softens.
- Store in an airtight container at room temp for up to 2 weeks.
- Freeze (without glaze) for up to 2 months; thaw, then glaze before serving.
- Gift idea: Wrap bars in parchment, tie with twine, and tuck into a festive tin.
ADVERTISEMENT
