Chocolate Gingerbread Biscuits
A chocolatey twist on a festive favourite, these chocolate gingerbread biscuits (recipe below) are the perfect edible gift this Christmas.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles
Chocolate gingerbread biscuits
Makes about 30
Prep 30 mins (+ cooling, 30 mins chilling & 30 mins setting time)
Cooking 15 mins
125g butter, softened
½ cup (110g) brown sugar
½ cup (125ml) golden syrup
1 Coles Australian Free Range Egg, lightly whisked
2¾ cups (410g) plain flour
¼ cup (25g) cocoa powder
½ 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
1½ cups (240g) pure icing sugar, sifted
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
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.
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.
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.
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.
Get ahead: Make and decorate biscuits up to 2 days ahead. Store in an airtight container.
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.
Want more Christmas recipes? Check out our Christmas Entertaining Ideas playlist https://www.youtube.com/watch?v=u-mxI_i7sKc&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy, which includes:
Prettiest Gingerbread House Ever: https://www.youtube.com/watch?v=u-mxI_i7sKc&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy
Dairy-Free Mini Raw Mango Cheesecakes: https://www.youtube.com/watch?v=HldY5ILOZ-o&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy&index=45
Christmas Rocky Road: https://www.youtube.com/watch?v=o3-b2EddnVI
How to make big batch cocktails: https://www.youtube.com/watch?v=dz5WPemOJCY&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy&index=46
Видео Chocolate Gingerbread Biscuits канала Coles
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles
Chocolate gingerbread biscuits
Makes about 30
Prep 30 mins (+ cooling, 30 mins chilling & 30 mins setting time)
Cooking 15 mins
125g butter, softened
½ cup (110g) brown sugar
½ cup (125ml) golden syrup
1 Coles Australian Free Range Egg, lightly whisked
2¾ cups (410g) plain flour
¼ cup (25g) cocoa powder
½ 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
1½ cups (240g) pure icing sugar, sifted
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
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.
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.
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.
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.
Get ahead: Make and decorate biscuits up to 2 days ahead. Store in an airtight container.
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.
Want more Christmas recipes? Check out our Christmas Entertaining Ideas playlist https://www.youtube.com/watch?v=u-mxI_i7sKc&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy, which includes:
Prettiest Gingerbread House Ever: https://www.youtube.com/watch?v=u-mxI_i7sKc&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy
Dairy-Free Mini Raw Mango Cheesecakes: https://www.youtube.com/watch?v=HldY5ILOZ-o&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy&index=45
Christmas Rocky Road: https://www.youtube.com/watch?v=o3-b2EddnVI
How to make big batch cocktails: https://www.youtube.com/watch?v=dz5WPemOJCY&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy&index=46
Видео Chocolate Gingerbread Biscuits канала Coles
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