Gingerbread is the smell of Christmas for me. I love baking with ginger at Christmas, and make a point every year to make something new centered around ginger. This year, I’m making Ginger biscuits – one of the best biscuits for dunking!
These have a little festive twist as I’m going to be decorating them as little Christmas puddings. It’s something that I’m planning on doing with Owen, as I know he’ll love decorating these!
The recipe I’m using comes from Cooking Classy; if you have a spare few minutes I’d recommend looking at some of their other recipes, too!
NOTE: I didn’t use all the sugar listed in the recipe here: instead, I swapped the granulated sugar for The Skinny Food Co. maple syrup. As I’ve been on the Slimming World food plan for just over a year these syrups are sugar free and therefore syn free! (Biscuits obvs aren’t!)
White Chocolate Dipped Ginger Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter , softened
- 1/2 cup + 3 Tbsp granulated sugar , divided
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1/4 cup black treacle
- 2 tsp vanilla extract
- 3 cups white chocolate chips
- Red and green candy melts (or tinted royal icing)*
- Whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg and set aside.
- Cream together the butter, 1/2 granulated sugar and brown sugar. Mix in the egg, black treacle and vanilla.
- Slowly add dry ingredients, mixing until combined. Cover bowl and chill for one hour.
- Preheat oven to 160 degrees.
- Scoop out the dough into small pieces, rolling to balls and dipping in remaining sugar to coat.
- Transfer onto grease proof paper roughly 2 inches apart. Flatten tops slightly to ensure even bake.
- Bake for 8-10 minutes until golden brown, then remove and transfer onto a wire rack to cool completely.
- Meanwhile, melt your white chocolate in a bowl for 10 seconds each time, stirring each time and repeating until fully melted.
- Dip half of each biscuit into the chocolate, removing excess and leaving to cool on wire rack.
- Melt the candy melts according to directions and pour into piping bags to pipe decorations.
- Leave to cool at room temperature.
*Working with candy melts is quite hard, especially for my Son who decorated the biscuits. Because it cools so quickly what I did was keep it over simmering water on the job so it stays pliable (But obviously be careful with young children doing this!). It might be better to buy holly confetti – edible or not – and use these to decorate instead.