For my second Blogmas post, I thought I’d share with you a tasty festive recipe.
I really don’t like ginger. It reminds me of being pregnant and trying (and failing) to curb the morning sickness. However, I love the whole gingerbread men shape and it’s association with Christmas. So, for this recipe, I ditched the ginger and went for chocolate and the tasted great!
150g caster sugar
225g plain flour
25g cocoa powder
1/2 tsp baking powder
3-4 tbsp icing sugar mixed with small amount of water
sugar balls, chocolate chips etc (if desired)
|Present as a ‘family’ and give as a gift for Christmas|
1) Beat the butter and sugar together in a bowl until creamy, add the egg and beat.
2) Add the flour, cocoa powder and baking together to the mixture and combine together with a wooden spoon.
3) Gently knead the ingredients into a ball, cut in half and wrap in two pieces of cling film. Refrigerate for 4 hours.
4) Preheat the oven to 180 degrees C/Gas mark 4.
5) The dough will be sticky, so I roll it out onto a piece of baking paper and then transfer the paper and the biscuits directly to my baking tray to avoid any mis-shapen biscuits. Once rolled out to desired thickness, use gingerbread men cookie cutters to shape your biscuits. I like to use 3 different size ones and give them as gifts of ‘Chocolate Bread Family’.
6) Bake larger biscuits for 12-15 minutes and smaller ones for 10-12 minutes.
7) Leave to cool slightly on the baking tray before transferring to a cooling rack.
8) Decorate as you wish.