##  [Lebkuchen (Swiss Ginger Bread)](/index%2ephp/recipe/lebkuchen-swiss-ginger-bread) 

  Posted by Christoph on 5 Feb 2026 

 Image

     ![Heart and round gingerbread cookies, white icing swirls, topped with almonds and fruit.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-02/Lebkuchen.jpg.webp?h=d1f0e8ce&itok=sDcC--cS) 

 

 



This traditional Lebkuchen recipe yields a chewy gingerbread with a rich, spiced flavor. After a crucial overnight rest, the dough is rolled thin, baked, and then allowed to "ripen" for several days before decorating, making it perfect for building a festive gingerbread house.



Serves:

enough for one Lebkuchenhaus

 

Prep time:

1440 minutes

 

Cook time:

15 minutes

 

Recipe Category

[Breads & Baking](/index%2ephp/recipe-category/breads-baking)

[Christmas Cookie](/index%2ephp/recipe-category/christmas-cookie)

 

 

Cuisine

[Swiss](/index%2ephp/cuisine/swiss)

[German](/index%2ephp/cuisine/german)

 

 

Ingredients

350g Honey

100g Sugar

100g Butter

1 Egg

Grated zest of one untreated lemon

1 tbsp Cocoa powder

½ tsp Cinnamon

½ tsp Cloves

½ tsp Cardamom

½ tsp Nutmeg

½ tsp Allspice

½ tsp Coriander

½ tsp Ginger

Pottasche (Potash)

Hirschhornsalz (Baker's Ammonia)

1 tbsp Water

500g All-purpose flour

 

 

Instructions

Combine the honey, sugar, and butter in a pot over medium heat. Stir constantly until the sugar has completely dissolved. Remove from heat and let it cool until it is lukewarm.

Add the egg, lemon zest, cocoa powder, and all the spices to the honey mixture.

Dissolve the Potash and Baker's Ammonia in 1 tablespoon of water and add it in.

Gradually fold in the flour and knead into a firm dough.

Wrap the dough in plastic wrap and let it rest at room temperature for one full day.

Knead the dough again briefly. On a floured work surface, roll it out to a thickness of 1 to 2 mm.

Cut into rectangles or desired shapes. Place on a greased and floured baking sheet.

Bake at 180°C (350°F) for 15 to 20 minutes.

Remove from the tray while still warm. Let them cool on a wire rack.

Store in airtight tins with a few slices of fresh apple.

After 3 to 5 days, glaze them with sugar or chocolate icing and decorate.

 

 

  Adapted from: Silva cookbook "Backen"