Chocolate gingerbread biscuits
Try our chocolate gingerbread for the perfect DIY gift this Christmas. You can make and decorate biscuits up to two days ahead, then store them in an airtight container.
Start by preheating the oven to 180 degrees Celsius. Then line baking trays with baking paper. Place the butter, sugar and golden syrup in a bowl with an electric mixer. Beat until the mixture is pale and creamy. Add the eggs and beat until just combined, then transfer to a large bowl. Add the flour, cocoa powder, bicarbonate of soda, ginger and mixed spice and stir to combine. You'll need to use your hands to bring the dough together. Turn the dough onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap and pop in the fridge for 30 minutes or until firm.
Next roll out the dough on a lightly floured surface to a three millimetre thick disc. Using a nine centimeter gingerbread cutter, cut shapes out of the dough and place on a line tray. Continue re-rolling the excess dough to make about 30 biscuits. Pop them in the oven and bake for 10 to 12 minutes or until the biscuits are just firm. Set aside on the trays to cool. To make the royal icing, whisk the egg whites and lemon juice in a medium bowl and whisk with a fork until slightly frothy.
Gradually add the icing sugar stirring well after each addition until a smooth paste forms. Place the icing sugar in a piping bag fitted with a one millimetre plain nozzle. Pipe over the biscuits and use the icing to attach the M&M's to decorate. Set aside for 30 minutes to set these chocolate gingerbread biscuits are a fun twist on the traditional classic.
Serves
30
Prep
30m
Note: + Cooling, 30 mins chilling & 30 mins setting time
Cooking
15m
Ingredients
- 125g butter, softened
- 1/2 cup (110g) brown sugar
- 1/2 cup (125ml) golden syrup
- 1 Coles Australian Free Range Egg, lightly whisked
- 2 3/4 cups (410g) plain flour
- 1/4 cup (25g) cocoa powder
- 1/2 tsp bicarbonate of soda
- 3 tsp ground ginger
- 1 tsp mixed spice
- Red and green Mars M&M’s, to decorate
Royal icing
- 1 Coles Australian Free Range Egg white
- 1 tsp lemon juice
- 1 1/2 cups (240g) pure icing sugar, sifted
Method
STEP 1
Preheat oven to 180°C. Line 2 baking trays with baking paper.
STEP 2
Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add the egg and beat until just combined. Add the flour, cocoa powder, bicarbonate of soda, ginger and mixed spice and stir to combine. Use your hands to bring the dough together. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins or until firm.
STEP 3
Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 9cm cutter to cut out shapes and place on the lined trays, rerolling dough scraps. Bake for 10-12 mins or until just firm. Set aside on the trays to cool.
STEP 4
To make the royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add the icing sugar, stirring well after each addition, until a smooth paste forms.
STEP 5
Place the icing in a piping bag fitted with a 1mm plain nozzle. Pipe over the biscuits. Use icing to attach the M&M’s to decorate. Set aside for 30 mins to set.
Can I use any cutters for the gingerbread? We used a 9cm cutter but you can try different sizes and shapes – just keep an eye on small biscuits when baking as they’ll cook faster.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
