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X'mas Special: Hot Chocolate and Gingerbread Cookies

By Anurag Barthwal
December 20, 2019 12:48 IST
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Christmas is incomplete without a mug of delightful hot chocolate and gingerbread cookies.  

Recipes by Anurag Barthwal, Executive Pastry Chef, Four Seasons hotel Bengaluru.  

Cinnamon Orange Hot Chocolate 

Ingredients: 

  • 300 ml milk
  • 50 gm dark cooking chocolate
  • 50 gm milk cooking chocolate
  • 5 gm cinnamon sticks
  • 1 orange zest

Method: 

  • Take 300 ml milk in a pan. Remove the peel of the orange and add it to the milk, along with cinnamon sticks.
  • Heat the mixture to 85⁰C (just before boiling point). Leave it overnight (7-8 hours) in the refrigerator.
  • Next morning, strain out the peel and cinnamon sticks from the milk. 
  • Chop the chocolate bar into tiny pieces. Heat the milk again and pour it into the chocolate.
  • Use a spatula or whisk to emulsify the chocolate and milk mixture well.
  • Strain and serve warm in a cup with a slice of orange. Dust of cinnamon powder on top.

Eggless Gingerbread Cookies

Ingredients: 

  • 1000 gm flour
  • 410 gm honey
  • 180 gm butter
  • 15 gm ginger powder
  • 100 ml full cream
  • 1 gm all spice powder
  • 1 gm cinnamon powder
  • 15 gm baking powder
  • 220 gm brown sugar

For the water icing: 

  • 100 gm icing
  • 15-20 ml of water
  • 2-3 drops of vinegar or lemon juice

Method: 

  • Take butter, add brown sugar and honey and start creaming in a machine, until the mixture is soft and fluffy.
  • In a separate container, mix all the dry ingredients -- flour, spices, and baking soda -- and sieve together.
  • Add the dry ingredients to the butter and sugar mixture, to make a crumbly mass. Don't over mix or knead it into a dough.
  • Add the cream to bind the ingredients together, almost like a dough. Refrigerate the mix for 4 hours at 2-5⁰C.
  • Take the mixture out and roll into a sheet, at least 3 mm thick. Use gingerbread cutters to make desired shapes and place on a tray lined with baking paper.
  • Bake at 170⁰C for 12-14 minutes, until the cookies turn into a light golden colour.

For the water icing:

  • Drop by drop, mix water into the icing sugar with a fork, until you get a thick consistency that is appropriate for piping.
  • Add a few drops of vinegar or lemon juice (acid) so that the icing turns white. Add colour, if needed.
  • Pipe the icing onto the cookies, as per the desired design. Leave it to air and dry, before enjoying.

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