Phil Vickery is a celebrity chef from the UK, cookbook author, and featured on the BBC show “Ready, Steady, Cook”. In today’s video recipe he shares with us delicious chocolate gingerbread “biscuits”, which is UK speak for cookies. The recipe is quite simple and short, and a great way to involve the little ones in the kitchen!
Read on for the recipe and video
[pro-player width=’550′ height=’353′ type=’video’]http://www.youtube.com/watch?v=Ew8wazsau6s[/pro-player]
Chocolate Gingerbread Cookies
Prep time: 10 minutes, yields 12 cookies.
Ingredients
* 125g (5oz) margarine (Or butter! Butter snobs here, but we refuse to use margarine under any circumstance! Substituting butter for margarine always yields a better cookie.)
* 100g (3½oz) dark soft brown sugar
* 4tbsp Carnation Condensed Milk Light
* 300g (10½oz) plain flour
* 25g (1oz) cocoa powder
* 1tsp baking soda
* 3tsp ground ginger
* 1tsp mixed spice (optional)
Method:
1. Preheat the oven to 180°C, or 350°F.
2. Melt the margarine/butter, brown sugar and condensed milk together. Remove from the heat and allow to cool for 5 minutes.
3. Sieve together the remaining dry ingredients in a bowl, then add the syrupy mixture.
4. Bring the dough together with a spoon first, then kneed gently with clean hands.
5. Roll out the dough on a floured surface to the thickness of a pound coin (or thicker if you like). Cut shapes out. Gently re-knead and roll the remaining dough to make about 10-12 biscuits (it makes less if the dough is thicker). Bake for 10-15 minutes on parchment lined baking sheets.
6. Cool the biscuits on a rack. Decorate as desired.
