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Mini Chocolate Gingerbread Cookies

The hardest part of this recipe? Waiting until the gingerbread cookies are cooled!

Serves 10
Ready in 80 mins
Prep time 38 mins
Cooking time 12 mins
Chill time 30 mins
326 calories per serving


> 2 cups self-rising flour
> 3 tbsp  gingerbread spices
> 1 pinch salt
> 7 oz dark corn syrup
> 7 tbsp cold butter
> 7 oz dark chocolate (72%)


Sift the flour into a bowl. Mix in the spices and salt
Add the syrup and cubed butter and knead until a cohesive dough forms. Cover with plasticwrap and chill 30 min in the refrigerator.
Preheat the oven to 350° F.
Cut the dough into 4 equal pieces and shape into 4 rolls of ½ inch thick. Cut the rolls into ½ inch pieces and roll each piece into a ball.
Put the balls on a lined baking sheet, pressing lightly and bake for about 12 min. Cool completely.
Cut the chocolate into pieces and place in a pot or heatproof bowl.
Hang the bowl in a larger pot of boiling water and let the chocolate melt (bain-marie).
Place the gingerbread cookies on a fork, dip them into the chocolate and place on parchment paper until the chocolate cools and hardens.

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