Another gingerbread recipe- this time, filled with jam and covered in chocolate. You can fill the cookies with any jam you like, just make sure it is not runny- the 'harder' the better. They are such fun to make and a delicious Christmas treat!
Ingredients (for about 55 cookies):
For the gingerbread:
- 200g plain flour
- 1 egg
- 65g icing sugar
- 50g unsalted butter, melted
- 50g honey
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp mixed spice
- 1/2 tbsp cocoa powder
- 1/2 tsp bicarb. of soda
For the filling:
- 1 jar fruit conserve (apricot, cherry or plum- make sure it is not too runny)
For chocolate coating:
- 100g dark chocolate
- 1 tbsp butter
- 1/2 tsp vegetable oil
Mix all of the 'gingerbread' ingredients in a bowl and knead quickly until smooth and well combined, the dough can be sticky but don't add any more flour.
Roll out the dough on a floured surface to 3mm thick and cut out medium sized circles (bigger than the cutter you want to use for the cookies).
Cut out the gingerbread, making sure the jam is in the middle, then lightly press the edges of the cookie to make sure they stick together.
Place on a lined baking sheet and bake in a pre-heated oven at 180C for about 10 minutes. Leave to cool a little then transfer to a wire rack to cool completely.
To prepare the glaze place chocolate and butter in a bowl and melt over a bain marie, stir in the oil.
Dip cookies in chocolate and set aside to let the chocolate set.