Chocolate-coated Gingerbread Biscuits
Ingredients
- Ingredients
- 4 Tbsps honey
- 2 Tbsps sunflower oil
- 1 egg
- 1 ½ tsps Gingerbread spice
- 1 organic Orange (zest)
- 4 Tbsps Orange juice
- 250 grams Bread flour
- 1 Tbsp Cocoa
- 1 tsp Baking powder
- 50 grams chopped almonds
- 30 grams Dark chocolate
- Pastry flour (for dusting)
- Parchment paper
Preparation steps
Slowly heat honey and oil in a small saucepan and transfer to a bowl. Stir egg, gingerbread spice, orange zest and orange juice into honey mixture. Mix flour, cocoa and baking powder, sift over honey mixture and fold in. On a floured surface, knead mixture to a dough and knead in almonds.
Divide dough in half and roll each portion into a strip about 32 cm long (approximately 12 inches long) and 2.5-3 cm diameter (approximately 1 to 1 1/8 inch diameter). Refrigerate dough strips for about 10 minutes. Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Set dough strips on prepared baking sheet sheet, press gently to flatten slightly and bake 20-25 minutes. Cut each strip into 14 triangular biscuits. Melt chocolate over a hot-water bath and brush over gingerbread biscuits while still warm. Let chocolate dry before serving biscuits.
