Gingerbread biscuits dipped in chocolate Recipe

Mixed spice and stem ginger biscuits dipped in dark chocolate.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(20 votes) 4.2/5
Pour 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
  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 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.

  • ETAPE 3

    Roll the dough on to a lined baking sheet.

  • ETAPE 4

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

  • ETAPE 5

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

  • ETAPE 6

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

  • ETAPE 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.»

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