Very delicate and tasty cookies with an abundance of chocolate and a delicate ginger aroma. When baked, chocolate gives the dough a pleasant grainy texture. If you often prepare homemade cakes for tea, then do not pass by this recipe.
It is necessary
- - 400 g of dark chocolate;
- - 250 g flour;
- - 200 g of raisins, sugar;
- - 90 g ginger;
- - 2 g vanillin;
- - 4 eggs;
- - 1 teaspoon of baking soda.
Instructions
Step 1
Whisk softened butter with sugar until smooth. Add vanillin for flavor, beat in eggs one at a time, whisking thoroughly after each. Grind the ginger with a coffee grinder or blender, add to the butter-egg mixture. Sift flour with baking soda and send to the mixture, knead the dough for future cookies.
Step 2
Grate 250 g of chocolate on a coarse grater, or cut it into small cubes with a knife. But still, it is better to rub the chocolate, then you get a granular structure. Stir the chocolate into the dough. Rinse the raisins, if they are very hard, then pre-steam them in hot water and dry them. Add the raisins to the dough, stir again.
Step 3
Grease a baking sheet with oil, put the dough on it and put it in the oven for 25-30 minutes, heated to 180 degrees. Remove the finished cake from the oven and cool.
Step 4
Melt 150 g of chocolate in a water bath, cover the cake with it on top. Wait for the chocolate to cool, then cut the cookies into small squares for easy eating.
Step 5
You can garnish the gingerbread cookie with fresh berries, such as raspberries or cherries, on top. Or garnish with fresh strawberry halves and mint leaves - the perfect combination for chocolate and ginger.
