Chocolate gingerbread advent calendar

Chocolate gingerbread advent calendar

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(2 ratings)

Prep: 1 hr Cook: 1 hr, 15 mins without decoration

Easy

Makes a few more than 24 biscuits
This versatile biscuit dough can be baked into any shape- we create an edible Advent calendar from bunting, snowflake and bauble cookies

Nutrition and extra info

  • Freezable

Nutrition: per biscuit

  • kcal123
  • fat5g
  • saturates3g
  • carbs19g
  • sugars10g
  • fibre1g
  • protein2g
  • salt0.2g
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Ingredients

  • 300g plain flour
  • 50g cocoa
  • 1 tbsp ground ginger
  • 120g butter, cubed
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 120g brown sugar
  • 140g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

You will need

  • baking parchment
  • cookie cutters or cardboard to make templates
  • a few plastic straws
  • icing and sprinkles, to decorate
  • string or ribbon for hanging

Method

  1. Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ginger, butter and sugar in a processor, and whizz until you can’t see any lumps of butter. Dribble in the syrup and pulse to a smooth dough.

  2. Take about a quarter of the dough at a time and roll out between 2 sheets of baking parchment to the thickness of a £1 coin. Peel away the top layer of parchment and use cookie cutters to make shapes – leaving about 2cm between each shape as they will spread as they cook. Peel away the dough trimmings and lift the parchment with the shapes onto a baking tray. Bake for 12-15 mins until firm. Remove from the oven and use a plastic straw to make a hole for hanging. Work quickly – if the biscuits cool and harden too much, the holes won’t be as neat – then pop the tray back in the oven for 1 min to re-warm.

  3. Continue rolling and shaping all the remaining dough and trimmings while you bake a tray at a time, until all the dough is used up and you have at least 24 biscuits. Cool completely, then decorate and string up as you wish.

  4. To make number bunting: Cut your biscuits into triangles using a template – ours was 7cm on each side. After baking, cut two hanging holes in the middle of one side. Use number cutters (or cut out with a small sharp knife like we did) to stamp out 1 to 24 from a sheet of ready-rolled icing. Make runny icing by mixing some sifted icing sugar with a dribble of water. Use small paintbrushes to paint the tops of the icing numbers with some runny icing before dunking in their favourite coloured sprinkles and edible glitters. Leave the numbers to dry for 10 mins, then use more runny icing painted on the bottom of the numbers to stick them to the biscuits.

  5. To make sparkly snowflakes: Stamp your biscuits out using different snowflake cutters – cakescookiesandcraftsshop.co.uk have pretty ones. Decorate each biscuit differently by painting some with runny icing (see instructions above), then dunking into edible glitters and sprinkles – it’s easiest if you tip them onto a small, flat saucer first. Add more icing sugar to your runny icing to make a stiffer consistency, spoon into a piping bag and pipe on pretty details. You can pipe a number onto each with this icing too, if you want.

  6. To make biscuit baubles: Make a stiff-ish icing using fondant icing sugar this time (this results in a shinier finish). Then thinly pipe around the outsides and holes of each biscuit. You’re making a ‘wall’ to hold in the other icing, so make sure you don’t leave any gaps. Leave to set for 30 mins until hard. Make more icing of a slightly runnier consistency. Pipe or spoon the icing onto the biscuits, ‘flooding’ the area inside your icing ‘walls’. Shake a little to evenly spread the runny icing, then immediately use the remaining stiffer icing to pipe on a number. These biscuits will need at least a day to harden before hanging. For step-by-step instructions on ‘flooding’ icing, see Edd Kimber’s Fancy iced biscuits (see 'goes well with')

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Comments, questions and tips

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purpledragon
4th Dec, 2016
5.05
Great recipe, good to find a gingerbread recipe suitable for my 4 year old to help with because it did not involve melting the butter and syrup. Really easy to make, if the recipe does not make a dough add a tiny bit extra syrup, I did this by mistake as I orginally used 120g like for the other ingredients, realised it was wrong so just added another spoonful and it made a perfect dough. Rolling between the paper is perfect for kids as they dont get flour all over the kitchen. You dont need to leave 2 cm between, they dont spread that much. Taste great too, just a subtle gingerness and not too chocolaty.
Siobhan71
6th Dec, 2015
Worst cookie ever. Threw it away
llipparoni
20th Dec, 2014
This didnt work for me at all. Dough didn't come together, and I had to add some milk (like a previous user suggested). Then it was unworkable and we couldn't Peel away the dough cuttings.
lisaroot
27th Jan, 2014
I made two advent calendars, placing each biscuit in a cellophane bag. They kept well and were as tasty and moist at Christmas as they were when they were baked.
lisaroot
27th Jan, 2014
These were tasty and moist. I made two advent calendars and wrapped each biscuit in a cellophane bag and they lasted till Christmas day and were as good as the day they were made. Yummy!
curryhelen
2nd Dec, 2013
This is a delicious biscuit recipe, the combination of cocoa and ginger is so tasty. Not too sweet, soft in the middle, and the dough doesn't require chilling before cutting. The only change I had to make was to add about a tablespoon of milk to get the mixture to form a dough, but I mixed by hand so may be different with a mixer. I've made 3 batches of these with my 2 and 4 year olds in as many weeks, cut out with a Christmas tree cutter and decorated with blobs of icing and Smarties 'baubles'. No idea how well they keep as they haven't hung around long enough... It's in my recipe book as a keeper!
wondermel
1st Dec, 2015
Do these have to be wrapped to stay good until Christmas Eve or can they lbs strung up on their own for the 24 days? Thanks :)
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goodfoodteam
14th Dec, 2015
It depends where you store it.  In a dry cool dining room they will last the month, but may start to soften a little towards the end of it. However it will not last well in a steamy kitchen.
juliemcdulie
28th Nov, 2013
This sounds a bit silly as this is an edible advent calendar but are these biscuits still edible by the time you get to number 24?
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