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Chocolate gingerbread bark
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Prep Time:
420 minutes
Cook Time:
15 minutes
Total Time:
435 minutes
Indulge in our decadent chocolate gingerbread bark with festive gingerbread biscuit swirls.
Ingredients:
  • 200g dark chocolate melts, melted
  • 150g milk chocolate melts, melted
  • 20g pkt Giant Chocolate Stars
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) golden syrup
  • 50g butter
  • 340g (2 1/4 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 15.00 gm ground ginger
  • 3.75 gm mixed spice
  • 1 tsp ground cloves
  • 1.25 gm bicarbonate of soda
  • 1 egg, lightly whisked
  • 330g pkt royal icing
  • 60ml (1/4 cup) fresh lemon juice, strained
  • Assorted sprinkles, to decorate
  • Edible glitter, to decorate
Instructions:
  • In a saucepan over low heat, combine sugar, golden syrup, and butter. Stir and cook for 3-5 minutes until the butter melts and the sugar dissolves. Let it cool for 5 minutes.
  • In a large bowl, mix the flours, ginger, mixed spice, cloves, and bicarb. Add the sugar mixture and egg, stir until well-combined. Transfer the dough to a lightly floured surface and knead until smooth. Divide the dough into 2 portions, shape into discs, cover, and refrigerate for 1 hour.
  • Preheat your oven to 170C/150C fan forced and line a large baking tray with baking paper. Roll out one portion of dough on a lightly floured sheet of baking paper until 3-4mm thick. Use star cutters of varied sizes to cut out stars and place them on the lined tray. Bake for 10 minutes until golden and crisp. Allow them to cool completely on the tray before serving.
  • Transfer the royal icing to a bowl and mix in the lemon juice. Whisk vigorously for 3-5 minutes until the icing is thick and has expanded in volume. If the icing is too stiff to pipe, add a splash of hot water and whisk until it's easier to work with. Put the icing in a piping bag with a 1-2mm plain nozzle. Use it to decorate the stars with sprinkles and glitter. Let them sit for 3-4 hours until the icing sets.
  • Prepare a large baking tray by lining it with baking paper. Spread out the melted dark chocolate on the tray to create a 25 x 35cm rectangle. Drizzle the melted milk chocolate on top and swirl it using a spatula. Let it sit for 2 minutes until the chocolate is nearly firm.
  • Arrange the gingerbread stars and chocolate stars on top of the chocolate bark, then let it sit for 2 hours until firm. Cut into assorted pieces.

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