Food Around the World - Lebkuchen

These spicy biscuits are a staple in Germany at Christmas time. I enjoy them all year round, especially with a cup of Chai Latte. Roll them out thick for a soft doughy version or thinner for a crispy one. This recipe was given to my cousin by Sr Amarantha, a Bavarian Lady. They have a dark chocolate coating, but without the rice paper the store bought ones have.

60g butter
2/3 cup golden syrup
1 3/4 cups flour
1t bicarbonate of soda
1/2t ground ginger
1t ground cinnamon
1/2t ground cardamom
1/2t ground cloves
1/2t cocoa powder
1T milk
30g mixed candied peel (authentic, but optional)
125g plain dark chocolate

Melt the butter over a low heat. Add the golden syrup and bring to the boil. Remove from the heat and allow to cool for 10 minutes. Sift the dry ingredients and stir into the liquid, together with the candied peel. Add the milk and stir with a wooden spoon until the mixture thickens slightly. Cover with a damp cloth and allow to stand for 1.5 hours.
Preheat the oven to 180C. Grease some large baking sheets.
Roll out the dough and cut out the shapes of your choice - my favourites are stars, hearts and gingerbread people.
Bake at 180C for 8-10 minutes until a dark brown colour. Allow to cool on the trays.
Melt the chocolate and coat the underside of the shapes or the base of the biscuits. Allow the chocolate to harden and store in an airtight container.
Makes about 25 large biscuits depending on how thick you make them.