Chocolate Gingerbread Christmas Tree Biscuits
Try these chocolatey version of the classic gingerbread - we love them!
Buttery baking spread*
Dark soft brown sugar
Bicarbonate of soda
Mixed spice (optional)
*Recipe is based on 70% fat buttery spread
Step 1 of 4
Preheat the oven to 180°C, 350°F, Gas Mark 4. Melt the buttery baking spread, brown sugar and condensed milk together. Remove from the heat and allow to cool for 5 minutes
Step 2 of 4
Sieve together the remaining dry ingredients in a bowl, then add the syrupy mixture. Bring the dough together with a spoon first, then kneed gently with clean hands.
Step 3 of 4
Roll out the dough on a floured surface to the thickness of a pound coin (or thicker if you like). Cut shapes out. Gently re-knead and roll the remaining dough to make about 10-12 biscuits (it makes less if the dough is thicker). Bake for 10-15 minutes on parchment lined baking sheets.
Step 4 of 4
Why not decorate with icing tubes or follow the icing sugar pack instructions. Stick Rowntrees Randoms onto the biscuits with icing and allow to dry before wrapping in celophane and hanging on the tree. Store in an airtight container for up to 2 weeks.
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