“Be My Valentine” Chocolate Gingerbread Biscuits …

Be My Valentine Chocolate Gingerbread Biscuits 001

I’m a romantic at heart, so I do love Valentines Day! It’s still a little way away but when I baked these Chocolate Gingerbread Biscuits yesterday, I thought my heart-shaped cookie cutter would turn them into the perfect edible gift for you guys to bake for your significant other to show how much you care!

I bought a packet of Smarties (and picked out the pink ones) and a Decorating Icing Kit by Queen to decorate these for Valentines Day but any cookie cutter shape will do if you just want to make these for morning teas, lunchboxes or an after school snack. These are quick and easy to bake and really delicious … enjoy!

Be My Valentine Chocolate Gingerbread Biscuits 002

“Be My Valentine” Chocolate Gingerbread Biscuits …
Serves: 40 – 45
Ingredients …
  • ¾ cup butter, softened but not melted
  • ¾ cup brown sugar, firmly packed
  • 1 egg
  • ¾ cup golden syrup
  • 1 ½ tablespoons white vinegar
  • 3 ½ cups plain flour
  • ½ cup cocoa
  • 1 teaspoon bi-carb soda
  • 1 ½ teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
Method …
  1. Preheat oven to 180C fan-forced and line two biscuit trays with baking paper.
  2. Cream butter and brown sugar together in a large mixing bowl.
  3. Stir in egg, golden syrup and vinegar and mix well.
  4. Add flour, bi-carb soda, ginger, cinnamon and cloves and stir until all ingredients are combined thoroughly.
  5. Remove dough from bowl, halve the dough and roll into two balls. Cover each ball of dough in plastic wrap and refrigerate for approximately one hour until dough becomes firm. Note: This step will be necessary with this recipe as the dough is quite soft and will be difficult to handle if not given time to firm up in the fridge.
  6. Remove dough from fridge, remove plastic wrap, place one of the dough balls between two pieces of baking paper and roll out using a rolling pin to approximately 5mm thick.
  7. Select your cutter and cut as many shapes as possible from the dough. Place the shapes on the baking trays, spacing out approximately 3 cm apart, re-roll the leftover dough and repeat the process to cut out remaining shapes. Continue until all the dough has been used. Repeat with the second ball of dough.
  8. Bake in the oven for approximately 8 minutes, one tray at a time. Remove from the oven, allow to cool for approximately 2 minutes on the baking tray before transferring biscuits to racks to cool completely.
  9. Once cool, decorate as desired. This recipe will make between 40 – 45 biscuits depending on how thick the dough is and the size and shape of the biscuits.

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