Gingerbread Cookies with Dark Chocolate
Cookies
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Cook Time
2 h
Servings
24
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Gingerbread Cookies with Dark Chocolate is ready in 2 h and yields 24 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These gingerbread cookies with dark chocolate are a delightful treat, perfect for the holiday season or any time you crave a spicy-sweet indulgence. I've been making these for years, and they always disappear quickly! The combination of ground ginger and stem ginger gives them a wonderful warmth, while the dark chocolate adds a touch of richness. They're surprisingly easy to make, especially with the Thermomix®, and the dough can even be frozen for future baking adventures. These cookies are perfect with a cup of tea or coffee, and they make a lovely homemade gift.
Ingredients (9 ingredients)
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350 g plain flour
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1 tbsp ground ginger
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1 tsp bicarbonate of soda
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175 g light muscovado sugar
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100 g butter
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8 piece stem ginger
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1 piece large egg
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4 tbsp golden syrup
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200 g bar dark chocolate
Preparation (9 steps)
Combine dry ingredients
Add 350g plain flour, 1 tbsp ground ginger, 1 tsp bicarbonate of soda, 0.5 tsp salt, and 175g light muscovado sugar to the mixing bowl. Mix for 10 Sec./Stufe 4.
Add butter and mix
Add 100g butter, cut into pieces, to the mixing bowl. Mix for 20 Sek./Stufe 4 until the mixture resembles crumbs.
Chop stem ginger
Add 8 pieces of stem ginger to the mixing bowl and chop for 5 Sek./Stufe 5.
Combine wet ingredients
Add 1 large egg and 4 tbsp golden syrup to the mixing bowl. Mix for 10 Sek./Stufe 3.
Knead the dough
Knead the dough for 2 Min./Knead mode. Remove the dough from the mixing bowl.
Shape and chill the dough
Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
Bake the cookies
Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
Melt the chocolate
Add 200g bar dark chocolate, broken into pieces, to the mixing bowl. Melt for 3 Min./50°C/Stufe 2.
Decorate the cookies
Dip half of each cookie into the melted chocolate – you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.
Finished cooking? Great! 🎉
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Created by
Amelia Jones
4
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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