Gluten Free
Classic German treat which is now a firm Christmas favourite.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes


  • 50 g dark soft brown sugar
  • 125 g honey
  • 30 g treacle
  • 85 g butter
  • 1 tbsp lemon juice
  • 2 tsp glycerine
  • 225 g Gluten-Free Flour mix A
  • ½ tsp xanthan gum
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder, level
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 pinch ground clove, optional
  • 70 g ground almonds or hazelnuts

Glace icing for decoration:

  • icing sugar & a few drops of water


  • Heat the sugar, honey, treacle and butter in a heavy pan, stirring until almost at boiling point.
  • Remove from the heat and stir in the lemon juice and the glycerine.
  • Mix all the remaining dry ingredients thoroughly, make a well in the centre and gradually add the melted syrup.
  • Work the mixture with a spoon until you have a firm yet pliable dough.
  • Wrap in cling film, cool and chill overnight.
  • Preheat the oven to 180C, Gas 4. Adjust the temperature to 170C for a fan oven.
  • Divide the dough into about 20 pieces. Using the palms of your hands, roll the dough into balls about 3cm wide.
  • Place the dough balls onto lined baking sheets, leaving a little room to spread.
  • Bake for about 12 - 15 minutes.
  • Leave to cool before decorating with thin icing to glaze.
  • Store in an airtight container: the texture softens, and the flavour mellows even better after a day or so. 
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Biscuits, Christmas, Christmas Desserts, Christmas Recipes, Dessert, Gluten-Free Christmas Dessert, Nibbles
Cuisine Autumn, Christmas, German, Winter
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