Chocolate Coated Gingerbread Biscuits

I can’t believe how late I am with my Christmas baking, usually, by now I’d have an enormous cookie jar filled with an assortment of treats. Anyway, these biscuits, according to a few people that tasted them say that it’s the best cookie I’ve ever made! This is a pretty big statement but one bite of this crunchy ginger biscuit coated in chocolate and you would agree!

I hope you try out this recipe, it is divine!

Chocolate coated gingerbread biscuits:

100g salted butter, cubed
100g golden syrup
80g demerara sugar
250g self-raising flour
2 tbsp ground ginger
1 tsp bicarbonate of soda
1 egg yolk, beaten

200g good quality milk chocolate
50g good quality white chocolate, optional
Candied ginger, optional
Gold leaf, optional


Heat the oven to 190C. Line a baking tray with baking paper and set aside.

In a saucepan over a low heat, melt the butter, sugar, and golden syrup and leave to cool.

Mix the flour, ground ginger and bicarb in a bowl. Gradually stir in the cooled sugar mixture and the egg yolk and knead gently to make a dough.

Roll the dough into balls and place them on the prepared baking tray with a gap between each to allow for spreading. Bake for 15-20 minutes or until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

Once cooled coat in milk chocolate and decorate as you fancy!
Store in an airtight container.

Published by Landi Govender

Hello & Welcome! My name is Landi and I am a recipe developer who loves creating mouth-watering meals. During the week you’ll find me cooking up a storm, but on the weekends my favourite thing to do is spending time with my family. I’m so excited to connect with you and would love to learn something new about YOU!

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