Chocolate gingerbread biscuits - a chocolatey twist on classic gingerbread biscuits; they make great cut-outs for Christmas!
I can't believe that we are only a week away from Christmas; I still have so much work left to do and so many things that I want to bake and not enough time to do it all in!
I made these chocolate gingerbread biscuits a while ago but haven't had time to share them; seeing as we are so close to Christmas though I thought that I had better get them posted quick!
These biscuits are a delicious chocolatey twist on my classic gingerbread recipe. They are incredibly easy to make, and they don't spread much in the oven so it is a perfect dough for making festive cut-outs with. They are also sturdy enough to use as tree decorations or to give as gifts.
They are delicious un-iced, but they do look very pretty if you ice them with white royal icing. The contrast between the dark biscuit and white icing is very striking.
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Chocolate Gingerbread Biscuits Recipe:
Chocolate Gingerbread Biscuits
Ingredients
Chocolate Gingerbread Biscuits:
- 100 g (3.5oz) vegan block butter cubed
- 80 g (⅓ + ⅛ cup) light brown soft sugar
- 50 g (2 Tbsp) golden syrup
- 50 g (2 Tbsp) treacle or molasses
- 1 tablespoon water
- 2 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 210 g (1 + ¾ cups) plain (all-purpose) flour
- 30 g (¼ cup) cocoa powder
Royal Icing:
- 235 g (2 + ⅓ cups) icing (powdered) sugar sifted
- 2 teaspoon lemon juice
- 2 Tablespoons aquafaba
Instructions
Chocolate Gingerbread Biscuits:
- Place the butter, sugar, golden syrup, treacle and water in a pan and heat gently while stirring until it is melted and smooth.
- Remove the pan from the heat and beat in the spices and bicarbonate of soda, followed by the flour and cocoa powder. Mix until it forms a smooth dough then cover the pan and place in the fridge for about an hour, until the dough is firm.
- Preheat the oven to 180°C/350°F/gas mark 4 and line two baking trays with baking parchment. Bring the dough together into a ball and roll out on a lightly floured surface to about 3mm (⅛) inch thick.
- Cut out shapes using cookie cutters and place them slightly spaced apart on the baking trays. Re-roll the scraps to cut out more shapes.
- Place the trays in the freezer for 15 minutes until firm then bake for about 8-10 minutes until the biscuits feel firm around the edges (they will harden more as they cool). The smaller ones will cook quicker than big ones so try to group similar sized ones together on the trays.
- Leave to cool on the trays for 5 minutes then transfer onto a wire rack to cool completely.
Royal Icing:
- Once the biscuits are cool, make the royal icing. Sift the icing sugar into a bowl and add the lemon juice. Stir in the aquafaba a little at a time until the icing is smooth and thick but pipe-able; if you drizzle some back into the bowl the pattern should disappear after about 8 seconds. If it is too thick then add a little more aquafaba or lemon juice, and if it is too runny then add a little more sifted icing sugar.
- Spoon the icing into a piping bag fitted with a 1mm plain round nozzle. Pipe snowflake designs onto the biscuits (Pinterest is a great place to get inspiration for patterns!) and set them aside for half an hour to dry. Once dry store in an airtight container.
Notes
Marsha | Marsha's Baking Addiction
Wow, these cookies look incredibly delicious, and your photography is just beautiful!
Albert Bevia
Your images alone are truly stunning, seriously...amazing, these cookies looks so beautiful and so tasty!! great stuff
Sally
Stunning presentation Hannah and delicious sounding
Catnip
So, even though your photography is beautiful and things, did anybody actually try the recipe? I'm looking for a chewy chocolate gingerbread cookie. That will hold its shape like a sugar cookie.
hannahhossack
Hi Catnip, these biscuits are crunchy rather than chewy but they do hold their shape very well.
Alexandra
Hi - any ideas on subs for Golden Syrup? Would Maple Syrup work? Honey? Simple syrup?
hannahhossack
Hi Alexandra, I haven't tested them with anything other than golden syrup but I think that honey would be a good sub.