John Myers
Christmas Cookies: Chocolate Gingerbread Cookies
The perfect christmas cookies: chocolate gingerbread cookies recipe with a picture and simple step-by-step instructions.
Glaze:
- 100 g Chocolate, at least 50% cocoa
- 100 g Soft butter
- 4 Pc. Eggs
- 125 g Raw cane sugar
- 3 drops Bitter almond flavor
- 15 g Advocaat
- 10 g Rum
- 70 g Wholemeal spelled flour
- 1 tsp Tartar baking powder
- 10 g Ginger bread spice
- 120 g Powdered sugar
- 1 tbsp Lemon juice
- Wafers with a diameter of 7 cm
- Grind the nuts for about 8 seconds at speed 8, then transfer. Finely chop the chocolate, broken into large pieces, in a mixing bowl for 8 seconds on speed 8. Transfer to the ground nuts.
- Mix the butter, sugar and eggs in a mixing bowl for 2 minutes on speed 4. Now add the chocolate-nut mix and all the other ingredients and stir for 30 seconds on speed 4.
- Spread small portions on each of the wafers in a dome shape and allow to dry for about 1 to 2 hours. Bake in the preheated oven at 175 degrees top / bottom heat for about 15-20 minutes. In the meantime, mix powdered sugar and a little lemon juice together. Brush the still warm gingerbread with it.
Facebook Comments