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Beautiful stamped chocolate gingerbread cookies brushed with a thin layer of icing. The patterns are made using cookie stamps, but you can also use a decorative rolling pin. When they\u2019re baking, the whole house smells wonderfully of chocolate… Once baked, they aren\u2019t particularly hard, but I recommend leaving them for a few days to soften before icing. They taste delicious, and I\u2019m off to make another batch!<\/em><\/p>\n<\/blockquote>\n

Makes 16 cookies, using a 7.5 cm stamp. You will also need a cookie cutter the same diameter as the stamps, or slightly larger, e.g. 8 cm.<\/span><\/p>\n

Ingredients for the stamped chocolate gingerbread cookies:<\/span><\/p>\n

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• 85 g butter<\/li>\n
• 90 g dark brown sugar<\/li>\n
• 1 egg yolk (from a large egg)<\/li>\n
• 100 g honey*<\/li>\n
• 230 g plain flour<\/li>\n
• 20 g cocoa powder<\/li>\n
• 2 tsp mixed spice<\/li>\n
• \u00bd tsp bicarbonate of soda<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the egg yolk and beat well. Add the runny honey and beat to combine. Sift the flour and cocoa powder into the mixture, then add the mixed spice, bicarbonate of soda and a pinch of salt. Mix until the dough comes together. If the dough seems loose or soft at this stage, cover it and refrigerate until firm.<\/p>\n

  Roll out the dough to approximately 4 mm thick, lightly dusting with flour to prevent it from sticking to the work surface. Dust the stamps with flour, press them firmly into the dough, leaving some space between the imprints, and stamp the patterns. Then cut out the cookies using a round cookie cutter. Place them on a flat baking tray lined with baking paper.<\/p>\n

  Bake at 190\u00b0C for approximately 9\u201310 minutes, or until the edges are browned. Remove from the oven and leave to cool on a wire rack. At this stage, the stamped chocolate gingerbread cookies can be left to soften. Once softened, ice them.<\/p>\n

  Ingredients for the icing:<\/span><\/p>\n

  \n
  • 1 cup icing sugar<\/li>\n
  • 3\u20134 tbsp hot water<\/li>\n<\/ul>\n

    Place the icing sugar in a small bowl. Rub it together with the hot water using the back of a spoon. The icing should be quite runny. If it is too thick, it will cover the stamped patterns and they won\u2019t be clearly visible.<\/p>\n

    Enjoy!<\/p>\n

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    Recipe adapted from: “The View from Great Island<\/a>\u201d<\/u><\/span><\/span>, <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Beautiful stamped chocolate gingerbread cookies brushed with a thin layer of icing. The patterns are made using cookie stamps, but you can also use a decorative rolling pin. When they\u2019re baking, the whole house smells wonderfully of chocolate… Once baked, they aren\u2019t particularly <\/p>\n","protected":false},"author":1,"featured_media":18934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,38],"tags":[107,113,325,323],"duration":[],"tag_group":[],"class_list":["post-18933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-gingerbread-cookies","tag-cocoa-powder","tag-egg-yolks","tag-honey","tag-mixed-spices"],"acf":[],"yoast_head":"\n