Chocolate Gingerbread Cookies

Ingredients

• 200 ml Milk
• 50 g Honey
• 20 g Butter 82%
• 1 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 0.333 tsp Ground nutmeg (1/3 tsp)
• 200 g Sugar
• 380 g Wheat flour (Add 100 g to the hot milk mixture; mix the remaining flour with the baking soda and cocoa.)
• 2 Egg yolks
• 60 g Cocoa powder
• 1 tsp Baking soda

Steps

1. 1

   In a saucepan, combine the milk, cinnamon, ground ginger, nutmeg, honey, and butter. Heat until steam begins to rise, without bringing the mixture to a boil.

2. 2

   Add the sugar and 100 g of flour to the hot mixture. Stir until smooth.

3. 3

   Add the egg yolks and mix thoroughly again.

4. 4

   In a separate bowl, combine the remaining flour, baking soda, and cocoa powder.

5. 5

   Sift the dry mixture into the cooked mixture in batches, stirring after each addition, then knead the dough.

6. 6

   Roll out the dough to approximately 1 cm thick.

7. 7

   Cut out the gingerbread cookies in the desired shapes.

8. 8

   Bake the gingerbread cookies in an oven preheated to 180 °C for 10 minutes.

Notes

The source does not specify the number of finished gingerbread cookies, the dough cooling time, or how it should be cooled before rolling. The approximate serving count depends on the size of the cookie cutters.

Nutrition per serving

• dessert
• baking
• chocolate
• gingerbread cookies
• honey
• homemade baking
• vegetarian