Chocolate Gingerbread Cookie

This Chocolate Gingerbread Cookie recipe uses our gluten free flour and dark chocolate, with ginger and mixed spice! Packed full of flavour they’re the perfect sweet nibble to bring to any Christmas party. They’ll have your house smelling like Christmas and can even be formed into a cute Christmas Tree Stack.

Gluten Free · Nut Free

Makes 4 dozen large cookies

Ingredients

450g / 3 cups Anything But Ordinary Plain Flour

50g / ½ cup cocoa

3 teaspoons ground ginger

½ teaspoon mixed spice

½ level teaspoon bicarb soda

125g / ½ cup salted butter

110g / ½ cup light brown sugar

175g / ½ cup golden syrup

125g / ⅔ cup dark chocolate, chopped

1½ teaspoons vanilla extract

1 egg yolk

Icing

2 egg whites

310g / 2¾ cups icing sugar, sieved

½ teaspoon cream of tartar

Food colouring (optional)

Method

Sieve the Anything But Ordinary Plain Flour, cocoa, ginger, mixed spice and bicarb soda into a bowl. Whisk together.

Place butter, sugar, golden syrup and chocolate in a small saucepan over low heat and stir to combine. Once melted take off the heat and stir in vanilla. Cool 5 minutes then stir in the egg yolk. Pour into the dry ingredients and mix until a dough has formed. Flatten into two disc shapes and wrap before placing in the fridge for 30 minutes.

Preheat oven to 170 degrees. Have ready a few cookie trays.

Rub a small amount of flour over a sheet of baking paper same size as the cookie tray, put on a disc of dough cut in half and put another sheet of baking paper over half the disc. Wrap the other half to prevent drying. Using a rolling pin, roll the dough about 5mm thick between the sheets of baking paper. Remove top sheet and cut out shapes using an assortment of cookie cutters. Lift away excess dough. To retain the shapes it’s best to slide a tray under the baking paper and put the uncooked shapes in the fridge for 20 minutes before baking. Repeat with the other half disc of dough and after the second roll combine the leftovers from both halves to cut out more shapes. Always roll the dough on the piece of baking paper it will be baked on so it’s not necessary to move the shapes once cut. Remember to leave some space between pieces when cutting out so they remain separate while baking. Repeat with the other disc or freeze it for use later.

Bake for 12-15 minutes, depending on size, until crisp. Leave on trays to cool.

Icing

Add egg whites, sieved icing sugar and cream of tartar to a mixer bowl and beat for about 7 minutes til smooth and creamy. Beating for too long will cause cracking once the icing is dry. It can be divided at this stage and different food colours added if desired. Keep covered with plastic wrap pressed onto the icing so it remains soft while using. Can be stored in a tightly sealed zip lock bag for a couple of days provided all air has been removed. Use a piping bag and nozzles of choice to decorate the cookies.