Soft gingerbread biscuits in chocolate

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Great recipe for gingerbread biscuits, really tasty, spicy and most of all soft. Cookies are not too sweet so chocolate coating is a great match. Although they are quite time consuming (must be left overnight before baking) really worth a go – you can give them to children as they do not contain any preservatives and they will keep good few weeks (when left uncoated). Here you can find the original recipe, I reduced the amount of ingredients by half and instead of chocolate glaze I used just dark chocolate.

Ingredients

500g flour
4 egg yolks
2 protein
180g sugar
2 tablespoons of cocoa
100ml double cream
2 teaspoons baking soda
20g gingerbread spices (if you don’t have it, check how to make it here)
125g butter
200g of honey

200g dark chocolate for coating

1. Heat the honey with gingerbread spice in the saucepan, remove from heat, place the butter in the saucepan and wait until it is melted then leave it to cool down.

2. In the meantime add soda to the cream, stir and let it stand until increased in volume.

3. Whisk the egg whites with sugar, then continue whisking add egg yolks one at the time.

4. In a separate bowl, mix the cocoa with the flour, pour beaten eggs in the spice mixture and mix gently, add the honey and butter, mix well, at the end add the cream soda and mix it well (the dough will be quite runny).

5. Cover the bowl with a cloth and leave in a cool place for a day (the dough will thicken).

6. After 24 hours, you are ready to bake. Remove the dough from the bowl on floured board and roll out to a thickness of about 3 – 5mm (the thicker the pastry the bigger ginger biscuits will grow) and cut shapes with pastry cutters flouring the cakes so they don’t stick to the surface.

7. Bake biscuits on lined paper, spaced well, for about 10 minutes at 180°C. Cool on a wire rack.

8. After baking gingerbread cookies are still soft, then harden and eventually gain moisture. In a tightly closed jar can be stored for up to a month .

9. Brake chocolate into cubes, place in a bowl and set on the pot of very slowly simmering water (do not mix, because chocolate can separate). Submerge ginger biscuit in chocolate, sprinkle with decorations and leave until the chocolate hardens .

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