Marble chocolate gingerbread

To make chocolate gingerbread at home, you need to mix butter, egg, cognac, sugar, vanillin and cocoa powder in a suitable container.

Pour flour, add salt and baking powder. Mix everything well with a spoon and get a homogeneous mass, reminiscent of chocolate cream. The consistency of the mixture should be much thicker than the pancake batter.

Cover the resulting dough with foil. We send it for two hours in the refrigerator or for 30 minutes in the freezer. While the dough is resting, line a baking sheet with parchment paper.

Before forming chocolate gingerbread at home, preheat the oven to 200˚C. We make future gingerbread cookies from the chilled dough. With a teaspoon, separate a piece of dough weighing about 20 grams. We put it in powdered sugar and roll it well on all sides. Very carefully roll the ball and roll it again in powdered sugar. We transfer the workpiece to a baking sheet. We do the same with the rest of the test. The formed balls are placed at a sufficient distance from each other. At first they will not have quite the right shape. This is normal as the dough is too soft. During baking, all products will spread evenly, become round and increase in size. If after molding there is a little powdered sugar left, roll the balls again and return them to the baking sheet.

We send the baking sheet to the preheated oven. We bake products on the third level for 10-12 minutes.

Our recipe with a photo of chocolate gingerbread is ready! We serve dessert to the sweet table with a cold or hot drink.
Enjoy your meal!