Pecan and Dark Chocolate Gingerbread

We’re back in business!! It’s been nearly three months since I’ve done any baking due to the joys of university of life, so I’ve wasted no time in getting back into it; been back for a couple of hours and already straight on it. Must say I was a bit rusty, but its good to be back baking.
Got a couple of biscuit recipes to get us going, first some gingerbread then some rather special biscotti…

This recipe makes about 28 pieces depending on how you cut the gingerbread up.

Ingredients: (Ounce to Gram Conversion Chart)

3oz Light Brown Sugar
2tbsps Golden Syrup
1tbsp Black Treacle
1tbsp Water
1tsp Ground Cinnamon
3tsps Ground Ginger
1tsp Cloves (crush with a mortar and pestle and then sieve)
1 Orange (just the zest)
3oz Butter
4oz Pecans (roughly chopped)
½ tsp Bicarbonate of Soda
8oz Plain Flour
3 ½ oz Dark Chocolate

Recipe:

Line a baking tray with grease-proof paper using a little butter to “glue” the paper down.
A tray about 24cm (9inch) square is the correct size.

A shallow-sided baking tray lined with grease-proof paper

A shallow-sided baking tray lined with grease-proof paper

Pre-heat the oven to 180oC (350oF, Gas Mark 4).

In a medium size pan, place the sugar, golden syrup, treacle, water, cinnamon, ginger, cloves and orange zest. Stir together with a wooden spoon and bring to a boil on a medium heat. The volume will increase dramatically.

The boiling treacle mixture

The boiling treacle mixture

Take the pan off the heat once it reaches a boil.

Cut the butter into cubes and stir into the liquid until it has all melted. Stir in the pecans and bicarbonate and then sieve in the flour. Stir together with a wooden spoon until a stiff cake-like mixture is formed. Spoon into the prepared tray.

The gingerbread before it goes into the oven

The gingerbread before it goes into the oven

Bake in the oven for 13 minutes. Take the tray out and allow the gingerbread to cool slightly before cutting into pieces. Allow the gingerbread to cool completely.

In a small glass bowl set over a small pan of water on a low heat, melt the chocolate.

Improvised double-boiler for the chocolate

Improvised double-boiler for the chocolate

Transfer to a small drinking glass (you need something small to get the chocolate as deep as possible but you don’t want it too narrow).

The melted chocolate in a drinking glass

The melted chocolate in a drinking glass

Allow the chocolate to cool and bit and begin to thicken and then dip the pieces of gingerbread in the chocolate. Angle the gingerbread and just dip one end to get the pattern below. Place the gingerbread on a sheet of baking paper and allow the chocolate to set before eating.

The dipped gingerbread left to set on baking paper

The dipped gingerbread left to set on baking paper

Pecan and Dark Chocolate Gingerbread

Very simple, very easy and very nice. Now onto the next one.

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