Hot chocolate with gingerbread biscuits

Hot chocolate with gingerbread biscuits

Total: 1 hr 24 Min. | Active: 45 Min.
vegetarian
Nutritional value / people: 956 kcal
, Fat: 52 g
, Carbohydrate: 100 g
, Protein: 19 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Gingerbread biscuits

150g butter, soft
120g sugar
1 egg
¼tsp salt
300g white flour
2tsp gingerbread spice
½tsp baking powder
1 organic lemon, a little grated zest

Hot chocolate

8dl milk
80g dark chocolate (64% cocoa), broken into pieces
1tsp gingerbread spice
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Utensils

For 4 mugs, approx. 300 ml each

How it's done

Gingerbread biscuits

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.

To bake

Approx. 9 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool on a cooling rack.

Hot chocolate

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.

Good to know
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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