Dark chocolate gingerbread snowflakes are the sweetest storm you can make in your very own kitchen – add an extra holiday flourish with some dark chocolate and peppermint candy!
Amy Fact: I have never seen a snowflake in real life – I have never seen snow at all! Luckily we are going to remedy that on our honeymoon next year because part of our adventure will be sometime skiing in Japan! I am so looking forward to it! Until then though, I am just as happy baking up a flurry of snowflakes in my kitchen to share with you all today as my second cookie for The Sweetest Season Cookie Exchange run by the wonderful Erin from The Speckled Palate! I had so much fun making and decorating these little chocolate shortbread snowflakes and I hope you will too! This gluten free shortbread recipe is so easy to make and the dough is super forgiving, which makes it perfect for baking with kids. There’s nothing like helping little ones cut out their favourite holiday shapes and decorate them. Shortbread makes the perfect gift from the heart and the home. If you have been reading the blog for a while you may recognise this recipe from last year’s Spiced Chocolate Linzer Cookies. This was a winning recipe so, I figured, why reinvent the wheel? I made a few alterations to the spices because I wanted these cookies to be all about the cocoa shortbread flavour rather than a medley of spices, but apart from that these recipes are the same and always delicious! Instead of sandwiching this year’s chocolate shortbread recipe together with jam, I decided to dunk them in melted dark chocolate and sprinkle them with chunks of peppermint white chocolate. I used Andes Peppermint Baking Chips (my last remaining US baking souvenir from last year -> I need to go back soon!) but if these aren’t available you could use smashed up candy canes or other peppermint candies. I made these just before Chris’s family happened to be coming over, and they were a hit! I love sharing my baked goods with my (almost) family, and this time of year is the best for bringing a smile to your loved one’s faces with a little sweet treat to share. I think I might have to bring a bigger plate of these to Chris’s family’s annual Christmas dinner – I bet they would go very well with a tray (or four – there are A LOT of people in his family) of my Sugary Chocolate Fudge, or Honey Caramels (Chris’s dad loved these!). On that super sweet note, I am off to do some more Christmas baking planning! I hope you make and enjoy my Chocolate Shortbread Snowflakes!
SPICED CHOCOLATE LINZER COOKIES
Gluten Free | Makes about 24 4cm sandwich cookies | Leftovers will keep up to a week in an airtight container
- 125 grams butter, softened
- ½ cup caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 tablespoon golden syrup (or molasses)
- 70 grams sorghum flour
- 70 grams brown rice flour
- 40 grams white rice flour
- 50 grams hazelnut meal
- 50 grams buckwheat flour
- 30 grams cocoa powder
- 2 teaspoons cinnamon
- 4 teaspoons baking powder
- 100 grams dark chocolate, melted
- 1/2 cup Andes peppermint baking chips, or crushed up candy canes/peppermint candies
- Preheat oven to 180C (350F) and line three baking sheets with baking paper. Set aside until required.
- In a medium bowl whisk together sorghum flour, brown rice flour, white rice flour, almond meal, buckwheat flour, cocoa powder, cinnamon, and baking powder.
- In a large mixing bowl using hand beaters, or in the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and caster sugar together until light and fluffy.
- Add egg, vanilla, and golden syrup and beat until incorporated.
- Add flour, and use a wooden spoon to mix together dough. It may be tough to get it to come together in a ball, but you can use your hands if you need to.
- Scoop the dough together into a large ball. Divide this in half.
- Lightly dust your bench with some rice flour and gently roll out the dough to about .8cm thick. This dough is a little more delicate than a wheat dough but it will roll.
- Use your choice of cookie cutter to cut out snowflake shapes (or your preferred shape) and place on prepared baking sheets. You can use a thin, flat, spatula to help remove the cut out shapes from the bench if required. Leave a little room for spreading.
- Once you have cut out all the shapes, gather together dough scraps and re-roll, continue until all the dough it used up.
- Bake for 10-12 minutes or until the edges are slightly hardened and the cookies have puffed up slightly.
- Remove from oven and cool completely on a wire rack before decorating.
- To decorate, dunk half the biscuit in the melted chocolate, lay them on a piece of baking paper (I re-used the ones I used for baking the cookies) and then sprinkle the chocolate with the peppermint candies. Allow to dry before storing in an airtight container for up to a week.