Christmas Chocolate Hazelnut Gingerbread Biscuits

Looking for something festive to bake this Christmas? I’ve got the answer for you!  Gingerbread biscuits are synonymous with Christmas, and when teamed with hazelnut chunks and chocolate coating, they’re made even more delicious. These chewy biscuits will bring a smile to everybody’s faces, young and old, this festive season (or any time of the year!). Recipe inspired by the amazing Rebecca Coombes!

2 cups almond meal
½ teaspoons bicarb soda
3 teaspoons ground ginger
1 ½ teaspoons cinnamon
1 ¼ teaspoons nutmeg
½ teaspoon cloves
4 tablespoons rice malt syrup or maple syrup
5 tablespoons butter, or vegan alternative
splash of milk of choice, optional
½ cup hazlenuts, chopped
100g dark chocolate

1. Preheat your oven to 180 degrees Celsius conventional
2. Sift all of the dry ingredients into a bowl
3. Add the chopped hazelnuts and stir to combine
4. Over low heat in a small pot, melt the rice malt or maple syrup and butter together
5. Pour the wet mixture into the dry mixture and stir until combined
6. If your mixture is looking a little dry, add a splash of milk
7. Place large spoonfuls of the mixture onto a lined baking tray. With wet fingers, press the biscuits so that they slightly flatten
8. Bake for 14 minutes, until slightly golden
9. Allow to cool on the tray for about 5 minutes, then transfer to a wire rack to finish cooling
10. While the biscuits are cooling, melt the dark chocolate over a bain-marie.
11. For the half-coated biscuits, simply dip half of them in the melted chocolate mixture then place onto a tray or plate lined with baking paper to set
12. For the drizzled biscuits, dip a fork into the melted chocolate and flick it over the biscuits back and forth (don’t worry if it looks messy, it’s half the fun!). Then also place onto a tray or plate lined with baking paper to set
13. Pop into the fridge to allow the chocolate to fully set. Enjoy!