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COOKIES
½ C (118 ml) honey
½ C (118 ml) molasses
¾ C (151 g) brown sugar
1 lg egg
1 Tbsp (15 g) lemon juice
1 tsp (3 g) lemon zest
2¾ C (340 g) flour, plus flour for dusting
½ tsp (2 g) baking soda
1 tsp (2.5 g) cinnamon
1 tsp (2.5 g) cloves
1 tsp (2.5 g) allspice
1 tsp (2.5 g) nutmeg
⅓ C (80 g) candied citron, diced
⅓ C (40 g) hazelnuts, chopped
ICING
1 C (192 g) sugar
¼ C (59 ml) water or milk
½ tsp (2.5 ml) vanilla extract
½ C (65 g) confectioners' sugar
GARNISH
Sliced almonds
Candied citron or ginger
Melted chocolate
1. In a medium saucepan, bring honey and molasses
to a boil. Remove from heat; stir in brown sugar,
egg, lemon juice and zest. In a large bowl,
combine flour, baking soda and all spices, and stir
in molasses mix, citron and hazelnuts. Cover; chill
overnight.
2. Preheat oven to 350°F (167°C). Line baking sheets
with parchment paper. On a floured, hard surface
roll out a small amount of chilled dough to ¼-inch
(6-mm) thick. If dough is sticky, use more flour.
Cut dough in 2-inch (5-cm) rounds; transfer to
prepared baking sheets. Bake 10 –12 minutes.
3. Make icing by heating sugar and liquids in a small
saucepan (do not boil). Remove from heat; stir in
confectioners' sugar. If icing crystallises, reheat
and add water or milk.
4. Transfer cookies to rack and while still hot, brush
with icing and decorate with almonds, citron or
ginger; or, let cool completely and drizzle with
melted chocolate. Store in sealed container.
Spiced and nutty in flavour, these traditional German
Christmas cookies are a form of gingerbread. e
best-known are Nürnberger Lebkuchen, which are often
presented in ornately decorated tins or boxes.
Lebkuchen
M A K E S 1 2 C O O K I E S
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