I love a gingerbread cookie – they are so festive. This year we made a different gingerbread mix – with a bit of a chocolate twist. They have a lovely mellow spiced taste and the chocolate just takes the edge of the ginger. The children loved icing them and loved eating them even more!
Chocolate Gingerbread Cookies
- 120 g Milk Chocolate
- 1/2 cup Cocoa powder
- 3 cups Plain Flour
- 1 Tsp Bicarbonate of Soda
- 1/4 Tsp salt
- 170 g Butter
- 1/2 cup Dark Brown Sugar
- 1/2 cup Caster Sugar
- 2 Tbsp Ground Ginger
- 2 Tbsp Ground Cinnamon
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Ground Nutmeg
- 1/4 Cup Treacle
- 1 Egg Large
In a large bowl, sift together cocoa, flour, bicarbonade of soda and salt, and set aside.
In a separate bowl, beat butter, brown sugar, white sugar, and spices until the mixture is light and fluffy. Set aside.
Melt the chocolate in a bowl over a pan of hot water.
Add the treacle, egg and melted chocolate to the butter and sugar mixture and beat for about 2 minutes.
Slowly add the dry mixture a spoon at a time and mix until just combined.
Pre-heat the oven to 180 degrees and roll out the dough until it is about 1/4 inch thick. Flour the surface and rolling pin if necessary
Use festive cookie cutters to cut out shapes and place on baking paper on a baking sheet
Cook in the oven for 8 minutes and leave on a rack until cool.
Decorate with icing and sprinkles.
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