Ingredients
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2 cups self-rising flour
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3 tbsp gingerbread spices
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1 pinch salt
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7 oz dark corn syrup
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7 tbsp cold butter
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7 oz dark chocolate (72%)
Steps
1
Sift the flour into a bowl. Mix in the spices and salt
2
Add the syrup and cubed butter and knead until a cohesive dough forms. Cover with plasticwrap and chill 30 min in the refrigerator.
3
Preheat the oven to 350° F.
4
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.
5
Put the balls on a lined baking sheet, pressing lightly and bake for about 12 min. Cool completely.
6
Cut the chocolate into pieces and place in a pot or heatproof bowl.
7
Hang the bowl in a larger pot of boiling water and let the chocolate melt (bain-marie).
8
Place the gingerbread cookies on a fork, dip them into the chocolate and place on parchment paper until the chocolate cools and hardens.
