Crispy Chocolate Ginger Cookies

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Ingredients

  • 230 g all-purpose flour
  • 30 g ION cocoa powder
  • 150 g granulated sugar
  • 125 g cow milk butter
  • 40 g honey
  • 1 teaspoon dried ginger powder
  • ½ teaspoon baking soda
  • zest of ½ lemon, optionally
  • 1 ION PATISSERIE FONDUE

 

Method

Add the butter, honey, and sugar into a pot and place over low heat, while whisking together until the butter completely melts. 

Then, place the rest of the ingredients in a large bowl and stir together using a hand whisk.

Afterwards, add into the bowl the butter mixture and mix by hand until a dough forms. 

Right after, cover the dough with plastic wrap and refrigerate for half an hour to chill.

When the dough is ready, remove the plastic wrap, place it between two parchment papers, and start rolling out the dough using a rolling pin. Roll out the dough until approximately 1 cm thick.

Next, line a baking pan with parchment paper, and start cutting out cookies in the shape of your preference using a cookie cutter.

Bake in a preheated oven at 170 C, on the middle oven rack for about 10 minutes. 

When the cookies are fresh from the oven, set them aside and let them cool. Melt the ION PATISSERIE FONDUE over a bain-marie or in the microwave oven, and then dip each cookie halfway into the fondue. Let stand on a baking sheet until chocolate is set.

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