We didn’t get around to make a Gingerbread house this year which is a shame as we loved making last years but we did make something almost as good this morning – Chocolate Gingerbread Christmas trees!
Miss Frugal had great fun making the biscuits and kneading the dough and then Master Frugal had even more fun icing them!
They smell and taste delicious and would be great hung on the Christmas tree if only I’d remembered to poke little holes in the top before I cooked them.
Chocolate Gingerbread Christmas trees
125g butter
85g brown sugar
1 egg yolk
4 tablespoons golden syrup
225g plain flour
1 teaspoon ginger
25g cocoa
1 teaspoon bicarbonate of soda
- Cream together the softened butter and the sugar.
- Add the golden syrup and the egg yolk and beat it all together.
- In a separate bowl, mix together the flour, cocoa, ginger and bicarbonate of soda and then gradually fold the flour mix into the other bowl.
- Knead the mixture together until it makes a firm dough and then pop in the fridge for around 20 minutes.
- Roll out onto a floured surface until the dough is about the same thickness as a pound coin and cut out your shapes as required.
- Bake in an oven preheated to around 190 c for 10-14 minutes.
- I like to use silicone bake ware for this as it makes it much easier to get the biscuits up when they’re cooked and cooled.
- Next step is icing the biscuits or you could just dip them in melted chocolate instead. We mixed some icing sugar with water to make a stiff paste and used that with some sprinkles.
