Well it wouldn’t be Christmas without gingerbread and I realised I didn’t have a gingerbread recipe on the blog. Eek! Time to fix that.
I can’t take credit for this idea. My mother in law suggested it to me and I got creating. The actual gingerbread recipe is based off of the one I wrote for The Christmas Issue of The 4 Blades Magazine with a few little changes over the years.
I didn’t realise how well gingerbread cookies and white chocolate went together. Oh my goodness – it is DELICIOUS!
If you make them please come and share a photo on our Facebook page or come and say in our Facebook group. I would LOVE to see them!
Gingerbread Pudding Biscuits
- Total Time: 40
- Yield: 26 1x
Ingredients
Scale
- 130g butter, cubed
- 90g brown sugar
- 1 tsp vanilla bean paste
- 1 egg
- 100g golden syrup
- 390g plain flour, plus extra for dusting
- 1 tsp bicarb soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Decorations
- 200g white chocolate melts
- 1 tsp coconut oil/olive oil/butter
- 78 red coated chocolates
- 26 confectionary mint leaves
Instructions
TMX method
- Preheat oven to 180C. Line two baking trays with baking paper.
- Place butter, brown sugar and vanilla into bowl. Mix Speed 5 / 30 seconds. Scrape down sides.
- Add egg to bowl. Mix Speed 5 / 10 seconds. Scrape down sides.
- Add golden syrup, plain flour, bicarb soda and ground spices to the bowl. Mix Speed 5 / 40 seconds.
- Place dough onto a floured bench and knead a little flour into the dough by hand until your dough is slightly more firm and can be rolled.
- Divide the mixture into three. Roll one portion of the dough between two sheets of baking paper until your dough is approximately 5mm high. The thicker the dough, the easier it is to cut shapes out.
- Using a 7cm circle shaped cutter, cut circles from dough and place onto the baking trays.
- Leave room between each circle on each baking tray and bake for 10 minutes or until slightly golden. Do not overcook or they will become hard.
- Allow to cool slightly on the baking trays then move to a wire cooling rack to cool.
- Place white chocolate and oil/butter into a microwave safe jug. Cook on Medium for 90 seconds. Stir until completely melted.
- Spoon white chocolate over one edge of the circle to look like dripped icing. See picture for reference.
- Allow to cool slightly.
- Place three red coated chocolates and a mint leave on each of the gingerbread pudding biscuits. See picture for reference.
- Allow to set completely.
- Enjoy!
Traditional method
- Preheat oven to 180C. Line two baking trays with baking paper.
- Place butter, brown sugar and vanilla into a large mixing bowl. Mix until creamed and slightly lighter in colour and texture.
- Add egg to bowl. Mix until combined.
- Add golden syrup, plain flour, bicarb soda and ground spices to the bowl. Mix until well combined.
- Place dough onto a floured bench and knead a little flour into the dough by hand until your dough is slightly more firm and can be rolled.
- Divide the mixture into three. Roll one portion of the dough between two sheets of baking paper until your dough is approximately 5mm high. The thicker the dough, the easier it is to cut shapes out.
- Using a 7cm circle shaped cutter, cut circles from dough and place onto the baking trays.
- Leave room between each circle on each baking tray and bake for 10 minutes or until slightly golden. Do not overcook or they will become hard.
- Allow to cool slightly on the baking trays then move to a wire cooling rack to cool.
- Place white chocolate and oil/butter into a microwave safe jug. Cook on Medium for 90 seconds. Stir until completely melted.
- Spoon white chocolate over one edge of the circle to look like dripped icing. See picture for reference.
- Allow to cool slightly.
- Place three red coated chocolates and a mint leave on each of the gingerbread pudding biscuits. See picture for reference.
- Allow to set completely.
- Enjoy!
- Prep Time: 10
- Cook Time: 30
