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 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 (20-25g each), flatten them slightly, and place them on the prepared baking tray with a gap between each to allow for slight spreading. Bake for 10-12 minutes or until golden brown. Allow to cool on the tray for a minute, then transfer to a cooling rack and allow to cool completely.

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

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