Apricot Filled Lebkuchun Hearts

Name: Apricot Filled Lebkuchun Hearts
Cuisine: British
Ingredients: 125 g wholewheat flour; 50 g ground almonds; 1 tsp ginger; 1/2 tsp cinnamon; 1/2 tsp baking powder; 55 g honey; 40 g coconut oil; 2 tbsp almond milk; 6 tsp apricot jam*; Glaze:; 50 g dark chocolate**; 2 tsp coconut oil; 3 tbsp almond milk

Sonia @sonia

Bristol, UK

I've always loved Lebkechun, my Dad always used to buy us bags of these at Christmas. Unfortunately if you look at the ingredients list on the back of the packages, you can see they are completely full of sugar and a long list of preservatives. Here are my homemade, #dairyfree versions. If you can eat dairy, you can just sub in regular milk to replace the almond milk. I used wholewheat flour but I'm pretty sure you could also just use regular plain flour. #festive #helpfulcooks

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Ingredients

6 large hearts

125 gwholewheat flour
50 gground almonds
1 tspginger
1/2 tspcinnamon
1/2 tspbaking powder
55 ghoney
40 gcoconut oil
2 tbspalmond milk
6 tspapricot jam*
Glaze:
50 gdark chocolate**
2 tspcoconut oil
3 tbspalmond milk

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Steps

6 large hearts

1

Pre-heat the oven to 180°C.
2

In a small saucepan, gently warm the honey and oil until melted. Turn the heat off and set the pan to one side.
3

Weigh out the flour and then sift it into a large mixing bowl (discard the bigger bran flakes left in the sieve if using wholewheat flour). Add the ground almonds, spices and baking powder to the sieve and sieve these ingredients into the flour. Don’t discard the larger almond pieces, tip anything left in the sieve into the mixing bowl. Mix all dry ingredients together well.
4

Pour the honey and oil into the dry ingredients and mix with a wooden spoon. Add the almond milk and bring the dough together in a slightly sticky dough.
5

Roll the dough out between 2 sheets of parchment paper until it is approximately ¾ cm thick. Cut out 12 heart shapes from the dough.
6

Put half of the hearts on a baking tray lined with more parchment paper. Spoon a small tsp of apricot jam into the centre of each heart.
7

Using a pastry brush (or your finger), wet the edges of the heart with some water. Then put another heart shape on top of your cake, using your fingers to gently press the two hearts together.
8

Bake in the oven for 12-15 minutes until golden in colour. Allow to cool.
9

Warm the almond milk and coconut oil in a small saucepan until hot but not boiling. Pour the hot milk and oil into a bowl containing the dark chocolate (broken into small pieces). Stir until all of the chocolate is melted. If you need to, put the chocolate in the microwave, or over hot water, for a few seconds to melt it all completely. Dip each heart into the chocolate glaze and allow to cool and set before eating.

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Sonia @sonia

on December 11, 2018 08:29

Bristol, UK

I'm a busy, working mum of two young children and I love to cook! I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time!You can also follow me on Instagram here - https://www.instagram.com/sonianicholas_cookpaduk/