Lebkuchen

(Makes approximately 30)

60g butter, diced

¾ cup golden syrup

1¾ cups plain flour

1 teaspoon bicarbonate of soda

1¼ teaspoons ground ginger

1 teaspoon ground mixed spice

Pinch ground black pepper (optional)

3 teaspoons milk

1 teaspoon lemon juice

½ teaspoon vanilla extract

½ cup firm set raspberry jam

150g dark cooking chocolate

Method

Place butter and golden syrup in a saucepan and bring to the boil over medium heat, stirring.

Remove from heat and leave to cool for 10 minutes at room temperature.

Fold in the sifted dry ingredients, milk and vanilla until well combined. 

Leave to stand at room temperature for 1½ hours.

Heat oven to 160°C.  Line 2 baking trays (30cm x 30cm approximately) with baking paper.

Turn dough out onto a lightly floured surface and knead very briefly.  Roll out to approximately 10mm thick and cut into heart shapes.  (Re-roll scraps to make more biscuits.)

Press a shallow indentation into the centre of each biscuit with your finger or the end of the handle of a wooden spoon.

Bake for 10 to 12 minutes until just golden brown.  Allow to cool on trays.

Spread the non-jam side of each biscuit with melted dark chocolate and leave to set.

Store in an airtight container.