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Cover: Loco for cocoa

20Jul 12

Chocolate Gingerbread Animals

 

Chocolate Gingerbread AnimalsChocolate is my passion, and my niece loves it too, so we often find ourselves playing with it together when she comes round for the day, even when she visits with her mum and dad. We girls get busy in the kitchen, leaving mum and dad to relax together a while – a much welcome break for them; and loads of fun for us! Here’s one of our favourites; chocolate gingerbread animals. We make animals because they are the shapes we happened to find on a shopping trip together. But we also have heart, circle and square cutters – and you can make this recipe into gingerbread people too and decorate them with icing, chocolate and smarties if you like. (Also try this sugar-free gingerbread recipe.)

We had a family gathering recently with my parents, brothers, sisters and of course my little niece, and we rustled these up. My dad, with his Canadian roots, particularly enjoyed munching his way through the moose.

Chocolate Gingerbread Animals
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A classic gingerbread biscuit with the added delight of chocolate…
Ingredients
  • 30g unsweetened good quality cocoa powder and a little for dusting
  • 310g plain flour
  • 2 tsp ground ginger
  • 180g caster sugar
  • 125g unsalted butter
  • 1 egg
  • 1 tsp bicarbonate of soda
  • 190ml golden syrup
Instructions
  1. Grease a baking sheet with a little butter and preheat the oven to 190ºC.
  2. Measure out and sift the cocoa powder, flour, ginger powder and bicarbonate of soda into a mixing bowl and combine.
  3. Chop the butter into small cubes and then work it into the powder with your fingertips, creating a fine crumble-like texture.
  4. Now add the sugar, the golden syrup and the egg. Combine the mixture together with your hands to create a firm dough.
  5. Cut the dough ball in half and roll it out on a lightly cocoa powder dusted surface, then cut out the shapes of your choice.
  6. Bake the biscuits on the tray in the oven for between 10 and 15 minutes, until you see them just beginning to darken around the edges. Let them sit on the tray for a couple of minutes cooling before transferring them to a cooling rack. Once cool, you can decorate as you wish.
  7. Repeat the rolling, cutting and cooking processes with the other half of the dough, or wrap it in clingfilm and pop it in the fridge if you prefer to make another fresh batch the next day.

 

 

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2 comments

  1. I like that this recipe doesn´t use molasses.

    Reply
  2. Topped with icing sugar, these are a sure hit at a party!

    Reply

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