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For decoration

  • melted chocolate
    or piping icing, sugar pearls, sprinkles
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    Method

    • step 1

      Mix the flour, cocoa, icing sugar and a pinch of salt in a bowl. Rub in the butter and then mix in eggs. Knead quickly with your hands to a smooth dough. Wrap in foil, press into a flat disc and chill for 30 minutes.

    • step 2

      Heat the oven to 180C/fan 160C/gas 4. Line a couple of baking sheets with baking parchment. Roll out the pastry on a lightly floured worksurface to about 3mm thin. Cut out shapes from the dough. Put the biscuits on the baking sheets – it’s best to put similarly sized cookies together. Bake for 7-10 minutes, depending on the size of the biscuits.

    • step 3

      Knead the off-cuts of the dough together and chill again for 15 minutes. Roll, cut and bake as before. Cool completely.

    • step 4

      When cooled, the cookies can be decorated with chocolate or icing and sugar pearls and sprinkles.

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    Comments, questions and tips (4)

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    Overall rating

    A star rating of 3.5 out of 5.4 ratings

    eringrace13

    tip

    I reccomend using softened butter, hot chocolate powder instead of pure coco for a sweeter taste and I also added nutmeg and cinnamon to make them feel more Christmassy

    conalnolan70

    Absolute class boy

    Cogger1

    Very disappointing flavour. Just tasted of cocoa powder and lacked biscuity sweetness.

    eringrace13

    Use hot chocolate powder instead of pure coco

    karenasstrong

    question

    Can you freeze these either as dough or before decorating?

    nicky_williams_

    You can freeze gingerbread dough up to 3 months.

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