Lebkuchen (German Spiced Honey Biscuits with Nuts)

• 180 g Honey
• 120 g Light brown sugar
• 1 Egg
• 180 g Plain flour
• 2 tsp Baking powder
• 1 pinch Fine sea salt
• 2 tsp Ground ginger
• 2 tsp Ground cinnamon
• ½ tsp Ground cloves
• 120 g Ground almonds
• 80 g Ground hazelnuts
• 140 g Icing sugar
• 1 Lemon

1. Heat the oven to 170°C (340°F) and line two baking trays. Put the honey and light brown sugar in a saucepan over low heat and warm just until the sugar dissolves, then take off the heat and leave to cool for 5 minutes.
2. Whisk the egg into the warm honey mixture until smooth. In a mixing bowl, whisk together the plain flour, baking powder, fine sea salt, ground ginger, ground cinnamon and ground cloves, then stir in the ground almonds and ground hazelnuts.
3. Tip the wet mixture into the dry ingredients and mix with a spatula until you have a thick, sticky dough. Leave it to stand for 10 minutes so the flour and nuts hydrate and the dough becomes easier to portion.
4. Scoop heaped teaspoons of dough onto the trays, spacing them well, then dampen your fingertips and gently pat each one into a round about 4 cm wide. Bake for 10 to 12 minutes, until puffed and just set; they should still feel soft in the centre.
5. Leave the lebkuchen on the trays for 5 minutes, then transfer to a rack to cool completely. Sift the icing sugar into a bowl and squeeze in enough lemon juice to make a thick but brushable glaze.
6. Brush the glaze over the cooled biscuits and leave at room temperature until set. Serve once the tops are dry to the touch.

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