Chocolate-coated Gingerbread Biscuits

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Chocolate-coated Gingerbread Biscuits
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
28
Ingredients
4 tablespoons
2 tablespoons
1
1 ½ teaspoons
1
organic Orange (zest)
4 tablespoons
250 grams
1 tablespoon
1 teaspoon
50 grams
chopped almonds
30 grams
Pastry flour (for dusting)

Preparation steps

1.

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.

2.

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.