These Cocoa Gingerbread Biscuits are so quick, fun and easy to make, that you’ll be making them again and again. And if you have children out of school, they make the perfect kids-friendly baking activity, so you can enjoy your cup of tea in peace.
The addition of Food Thoughts Organic Cocoa Powder adds a wonderful intense and Christmasey aroma to these biscuits. You can use any cutter shapes you want and decorate them with white icing which creates a striking contrast to the Cocoa Gingerbread Biscuits. You can also add a hole to the top using a cocktail stick (prior to baking) and then thread with ribbon to hang on your tree, pack them in a pretty box as a gift or use them to adorn a beautiful Christmas Showstopper Cake.
Recipe created by cake designer Charlotte White
You will need
- 150g unsalted butter
- 150g golden caster sugar
- 300g plain flour
- 1 egg
- 3 tbsp ground ginger
- 1 tbsp Food Thoughts Organic Cocoa Powder
Preheat your oven 180⁰C / 350⁰F / Gas Mark 4
Beat butter and sugar until pale and creamy. A freestanding mixer makes this really easy.
Add the egg and combine until one pale liquid mixture.
Add the dry ingredients in one go and mix until a dough forms in the bowl.
Wrap the biscuit dough in clingfilm and refrigerate for 15 minutes to allow the butter to firm up.
Roll the dough out to around 5mm thickness on a lightly floured surface. To make simple cookies, cut out festive shapes using cutters of your choosing.
Lay your cut biscuits on baking sheets lined with baking parchment and refrigerate again for another 15 minutes. This prevents the shapes from spreading out as they bake.
Bake the biscuits for 10-15 minutes until golden and firm on top. Allow to cool completely before decorating with white icing.