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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For 4 mugs, approx. 300 ml each
How it's done
Place the butter, sugar, egg and salt in a bowl, mix using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix the flour, gingerbread spice, baking powder and lemon zest, stir into the mixture, cover and chill for approx. 30 mins. Roll out the dough in batches between two sheets of baking paper to approx. 2 mm thick, cut out shapes.
Place the biscuits on two baking trays lined with baking paper.
Approx. 9 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool on a cooling rack.
Bring the milk to the boil while stirring. Reduce the heat, add the chocolate and gingerbread spice, melt and stir until smooth. Serve the hot chocolate with the gingerbread biscuits.
|Shelf life:||Store the remainder of the biscuits in an airtight container for approx. 2 weeks.|
|Tip:||Decorate the gingerbread biscuits with royal icing.|
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