Chocolate-coated gingerbread cookies that are always soft, baked in adorable silicone gingerbread moulds. Do they remind you of the gingerbread from a well-known German discount supermarket? Quite possibly – and they’re just as soft! This is a wonderful recipe for aromatic, fluffy and tender gingerbread cookies that are coated in a chocolate glaze after baking.
The dough is quick and simple to prepare and relies mainly on a generous amount of honey (you can use your favourite variety, which will determine the flavour of the cookies). Their colour comes from cocoa and gingerbread spice. If you prefer lighter gingerbread cookies, the cocoa can be replaced with plain flour. These cookies are so delicious that it’s hard to resist them!
To bake the mini gingerbread cookies, I used a silicone mould like the one shown in the photo (by Lurch), but you can use any mould or cutter suitable for thicker gingerbread cookies in various shapes.
Makes about 45 mini gingerbread cookies.
Ingredients for gingerbread cookies:
- 240 g honey
- 120 g butter
- 2 large eggs
- 280 g plain flour
- 15 g cocoa powder
- 1½ teaspoons bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1½ tablespoons mixed spice
All ingredients should be at room temperature.
Place the honey and butter in a small saucepan. Heat gently over low heat, stirring until the butter has melted (if the honey is already runny, simply mix it with the melted butter). Remove from the heat and allow to cool slightly – the mixture may remain slightly warm. Sift the flour, cocoa powder, bicarbonate of soda and spices directly into the honey and butter mixture, then add the eggs. Mix until a smooth, slightly sticky gingerbread dough forms.
Grease a gingerbread mould with butter and dust lightly with flour (if using silicone moulds, this step can be skipped or replaced with a light brushing of oil). Transfer the dough to a piping bag and snip off the tip. Pipe the dough into each mould, filling it to about two-thirds full. The dough rises significantly during baking, almost doubling in volume. It’s best to bake one cookie first as a test to see how much dough each mould should contain.
Bake the gingerbread cookies at 180°C for about 11–12 minutes. Remove from the oven, take them out of the moulds and allow to cool on a wire rack.
Once cooled, coat the cookies with chocolate glaze and leave on a rack until the chocolate sets.
Ingredients for the chocolate glaze:
- 250 g chocolate
- 20 g butter
Melt the chocolate with the butter in a bain-marie until smooth.
Enjoy!
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