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Gingerbread biscuits dipped in chocolate Recipe

Method
  • 1

    Preheat the oven to 180'C.

  • 2

    Place all of the biscuit ingredients in a bowl and mix to the consistency of a dough. Form into a ball and then chill in the fridge for 3 hours.

  • 3

    Roll the dough on to a lined baking sheet.

  • 4

    Transfer to the oven and bake at 180'C for 10-15 minutes.

  • 5

    Once baked, remove from the oven and cut into individual biscuits. Allow to cool.

  • 6

    To decorate: break the chocolate into small pieces and melt over a bain marie.

  • 7

    Dip the cooled cookies into the chocolate and then lay on a piece of baking parchment and allow to cool.

Chef's tip

«Cut the biscuit whilst they are still warm to give them neat edges and improve presentation.»

Mixed spice and stem ginger biscuits dipped in dark chocolate.

Rate this recipe :

(18 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  3hrs

Ingredients for people

  • Unsalted butter : 125 g
  • Brown sugar : 75 g
  • Golden Syrup : 50 ml
  • Plain flour : 175 g
  • Bicarbonate of soda : 5 g
  • Fine salt : 1 pinch(es)
  • Spice mix for 'pain d'épices' : 5 g
  • Candied ginger : 25 g

  • To serve
  • Dark chocolate : 75 g
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