Ingredients:
- 375g all purpose flour
- 1 tsp bicarbonate of soda
- 30g cocoa powder
- 3.5 tsps ground ginger
- 120g unsalted butter (cold & cubed)
- 175g dark brown sugar
- 5 tbsps golden syrup
- 1 medium egg
- 1 tsp vanilla
- Pinch of salt
Chocolate Gingerbread Coffin Recipe
Chocolate Gingerbread Coffin Recipe
Chocolate Gingerbread Coffin Recipe
This epic Chocolate Gingerbread Coffin recipe has kindly been provided by The Mindfulness Baker (April Sampson) how Boo-liciously real do they look ?! Find out how to make this spookalicious recipe below, Happy Halloween baking!
- Baker: April Sampson
- IG: @themindfulnessbaker
- Makes: 1 coffin or 20 shapes
- Prep time: 30 minutes
- Bake time: 10 - 15 minutes
- Total time: 45 minutes
- Flour(s) used: Regenerative All Purpose White Flour
Chocolate Gingerbread Coffin Method
- In a bowl, sift in your flour, ginger, salt, bicarbonate of soda and cocoa powder and mix until all the ingredients are combined.
- Cube your chilled butter and add to the dry ingredients then rub together using your fingers to form a ‘dry breadcrumb’ texture.
- Combine your dark brown sugar making sure you use your fingers to rub the sugar into the mixture evenly to rid of any lumps.
- Add golden syrup, a medium egg and vanilla to a small dish and mix until combined then pour this mixture into the dry ingredients.
- Use a spatula to bring the ingredients together then use your hands to form a dough.
- Once the gingerbread dough has come together into a large ball wrap in clingfilm and chill in the fridge for 20 minutes before shaping and baking.
- Pre-heat your oven to 180°C (fan) and line two baking trays with parchment paper ready.
- Once chilled, lightly flour a work surface and rolling pin then roll out to the desired thickness and cut your chosen shapes. I opted to make a chocolate gingerbread coffin but you could use any cutters, templates or a knife to make whatever shapes and designs you prefer.
- Add your chocolate gingerbread shapes to your baking trays leaving enough space in between for growth in the oven.
- Pop into the pre-heated oven for 10 - 15 minutes. 10 minutes for smaller, thinner shapes and up to 15 minutes for larger, thicker shapes. Keep an eye on your chocolate gingerbread after 10 minutes as they can darken quickly.
- Remove from the oven and allow to cool fully.
- Decorate with royal icing, fondant icing, sprinkles or enjoy plain.
- You can be as creative as you wish with the designs, I usually like to bake a batch and whip up some coloured icing for my niece and nephew to enjoy decorating as a Halloween activity.