Hot chocolate with gingerbread biscuits

Hot chocolate with gingerbread biscuits

45 Min. Active
54 Min. Total
358 kcal per person
vegetarian
Nutritional value / person: Fat: 20 g, Carbohydrate: 33 g, Protein: 9 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Cooking spoon
  • For 4 mugs, approx. 200 ml each
  • Lemon grater
  • Measuring cup
  • Mixer
  • Oven mitts
  • Pan
  • Rolling pin
  • Rubber spatula
  • Teaspoon
  • Timer
  • Whisk
  • Cookie cutters
  • Kitchen scales
  • Cooling rack

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Biscuit dough

150 g butter, soft
120 g sugar
1 egg
¼ tsp salt
1 organic lemon
300 g white flour
2 tsp gingerbread spice
½ tsp baking powder

Hot chocolate

8 dl milk
80 g dark chocolate
1 tsp gingerbread spice
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How it's done

The kids can help at the marked areas .

Biscuit dough

150 g butter, soft
120 g sugar
1 egg
¼ tsp salt

Place the butter, sugar, egg and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour.

1 organic lemon
300 g white flour
2 tsp gingerbread spice
½ tsp baking powder

Grate in a little zest from the lemon, mix the flour, gingerbread spice and baking powder together, add to the bowl and mix in, cover and chill for approx. 30 mins.

To shape

In batches, roll out the dough to a thickness of approx. 4 mm between two sheets of baking paper or on a lightly floured surface, cut out shapes of your choice, place on two trays lined with baking paper.

To bake

Approx. 9 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave the biscuits to cool on a rack.

Hot chocolate

8 dl milk
80 g dark chocolate
1 tsp gingerbread spice

Bring the milk to the boil in a pan while stirring. Remove the pan from the heat. Break the chocolate into pieces, add to the milk along with the gingerbread spice, melt while stirring, pour into cups. Serve with the gingerbread biscuits.

Good to know
Tip: Decorate the biscuits with white writing icing.
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