Chocolate Gingerbread Cookies

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! Read on for the full chocolate gingerbread cookies recipe.

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Chocolate Gingerbread Cookies

Ingredients

• 120 g Milk Chocolate
• ½ cup Cocoa powder
• 3 cups Plain Flour
• 1 Tsp Bicarbonate of Soda
• ¼ teaspoon salt
• 170 g Butter
• ½ cup Dark Brown Sugar
• ½ cup Caster Sugar
• 2 tablespoon Ground Ginger
• 2 tablespoon Ground Cinnamon
• ½ teaspoon Ground Cloves
• ¼ teaspoon Ground Nutmeg
• ¼ Cup Treacle
• 1 Egg Large

Instructions

1. In a large bowl, sift together cocoa, flour, bicarbonade of soda and salt, and set aside.

2. In a separate bowl, beat butter, brown sugar, white sugar, and spices until the mixture is light and fluffy. Set aside.

3. Melt the chocolate in a bowl over a pan of hot water.

4. Add the treacle, egg and melted chocolate to the butter and sugar mixture and beat for about 2 minutes.

5. Slowly add the dry mixture a spoon at a time and mix until just combined.

6. Pre-heat the oven to 180 degrees and roll out the dough until it is about ¼ inch thick. Flour the surface and rolling pin if necessary

7. Use festive cookie cutters to cut out shapes and place on baking paper on a baking sheet

8. Cook in the oven for 8 minutes and leave on a rack until cool.

9. Decorate with icing and sprinkles.

This chocolate gingerbread cookies recipe really lends itself well to Christmas time. I used festive shaped cutters and iced them with the festivities in mind. They make really cute gifts to make for a loved one at Christmas or to take to an event.

You could also use this recipe to make a chocolate gingerbread house and decorate it as a Christmas table centrepiece. I can only imagine how stunning that would look with the contrast of white icing against the rich dark colour of the chocolate gingerbread.

These cookies will keep well in an airtight container for a couple of days, but like all gingerbread, they are best eaten as soon as possible, or they can go soft.

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