Lebkuchen have been made in Germany since the 13th century, and the most famous come from Nuremberg.

Best translated as 'gingerbread' but quite unlike anything of the same name that you might have tried in the UK, these are soft, light, not too sweet and packed with seasonal spices such as ground cloves, nutmeg, cinnamon and pepper. They come stuffed with plum jam, coated in the thinnest, crackliest icing, drizzled with chocolate or mixed with ground almonds if you don't fancy the plain ones, and taste like a fairytale Christmas baked in tiny cakes.

Give these Haeberlein-Metzger ones a try; the company is the result of a 1920s merger of two of Nuremberg's oldest Lebkuchen-makers (they date from the 14th and 15th Centuries and still use traditional recipes). Their Lebkuchen selections come in a variety of gorgeous retro tins and can easily be purchased online and eaten in one sitting well before Christmas!

Available online here.

Written by  larapiegeler.

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