Marbled Chocolate Gingerbread

I'm kicking off my season of Christmas cooking with these delicious marbled gingerbread cookies! I went to Williams-Sonoma on the weekend as a treat (there's only one store in Melbourne!) and couldn't help myself when I saw a big Christmas tree adorned with copper cookie cutters! I chose a set of gingerbread men, all different sizes perfect for any occasion, a Christmas tree and a beautiful ornate star. I also picked up a box of Peppermint Bark because I couldn't help myself! It's too delicious and only comes around once a year! 

Delicious marbled gingerbread

These gingerbreads are almost like the traditional ones except I used spelt flour and added a tablespoon of double dutch cocoa to half the mixture to create a rich and chocolately batter that pairs so beautifully with the traditional ginger mixture.

Delicious marbled gingerbread

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Marbled Gingerbread Cookies
A beautiful Christmas treat!
Ingredients
  • 2 1/2 cups spelt flour
  • 1/2 cup golden syrup or rice malt syrup
  • 100g rapadura/coconut sugar
  • 1 egg yolk
  • 125g butter
  • 1 tsp bi-carb soda
  • 1 tbs ground ginger
  • 1 tsp ground cardamom
  • 1 heaped tbs double dutch cocoa or raw cacao powder
Instructions
Preheat oven to 180 degrees Celsius. In a stand mixer fitted with a paddle, cream together butter and sugar. When pale and creamy, add egg yolk and golden syrup to combine. Add flour and bi-carb soda and combine. Turn batter out and weigh it on kitchen scales, place half back in the mixing bowl and add ginger and cardamon. Combine well. Turn out onto a piece of glad wrap and place into the fridge. Mix remaining batter with the cocoa powder and turn out onto another piece of glad wrap and place into the fridge. Keep dough in the fridge for 20 or so minutes to become cold again.On a lightly floured surface, take both doughs and tear them into pieces. Then piece a mix of chocolate and ginger dough balls together and carefully roll out to 1 cm thick, gently blending and flattening out the doughs.Cut out dough with cookie cutters and repeat until all dough is used. Bake for 10-12 minutes (depending on how large or small your cookies are), cool and enjoy!
Details
Prep time: Cook time: Total time: Yield: