Chocolate Gingerbread Biscuits

Chocolate gingerbread biscuits - a chocolatey twist on classic gingerbread
biscuits; they make great cut-outs for Christmas!

Servings: 10 people

Author: Domestic Gothess

Prep Time
25 minutes

Cook Time
10 minutes

Chilling time
1 hour, 15 minutes

Course:

Dessert Snack

Cuisine:

British

Keywords:

biscuits

Instructions

1 Place the butter, sugar, golden syrup, treacle and water in a pan and heat
gently while stirring until it is melted and smooth.
2 Remove the pan from the heat and beat in the spices and bicarbonate of soda,
followed by the flour and cocoa powder. Mix until it forms a smooth dough then
cover the pan and place in the fridge for about an hour, until the dough is
firm.
3 Preheat the oven to 180°C/350°F/gas mark 4 and line two baking trays with baking
parchment. Bring the dough together into a ball and roll out on a lightly
floured surface to about 3mm (⅛) inch thick.
4 Cut out shapes using cookie cutters and place them slightly spaced apart on the
baking trays. Re-roll the scraps to cut out more shapes.
5 Place the trays in the freezer for 15 minutes until firm then bake for about
8-10 minutes until the biscuits feel firm around the edges (they will harden
more as they cool). The smaller ones will cook quicker than big ones so try to
group similar sized ones together on the trays.
6 Leave to cool on the trays for 5 minutes then transfer onto a wire rack to cool
completely.
7 Once the biscuits are cool, make the royal icing. Sift the icing sugar into a
bowl and add the lemon juice. Stir in the aquafaba a little at a time until the
icing is smooth and thick but pipe-able; if you drizzle some back into the bowl
the pattern should disappear after about 8 seconds. If it is too thick then add
a little more aquafaba or lemon juice, and if it is too runny then add a little
more sifted icing sugar.
8 Spoon the icing into a piping bag fitted with a 1mm plain round nozzle. Pipe
snowflake designs onto the biscuits (Pinterest is a great place to get
inspiration for patterns!) and set them aside for half an hour to dry. Once dry
store in an airtight container.

Chocolate Gingerbread Biscuits

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook