Mini chocolate gingerbread cookies – Savory

The hardest part of this recipe? Waiting until the gingerbread cookies with chocolate are cooled and ready to eat!

Ingredients
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%)

Materials
Parchment paper

Kneading dough
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 plastic wrap and chill 30 min in the refrigerator.

Bake the cookies
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.

Dip in chocolate
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. Bon appétit!

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