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Wholewheat Gingerbread with Chocolate & Cinnamon Sugar Pistachio Crumb

Wholewheat Gingerbread with Chocolate & Cinnamon Sugar Pistachio Crumb – Who doesn’t love gingerbread?? This is a delicious and lighter way to enjoy gingerbread. The cinnamon, ginger and cloves in these biscuits work really well with that chocolate pistachio crumb! 

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Wholewheat Gingerbread with Chocolate & Cinnamon Sugar Pistachio Crumb

This post is sponsored by Schwartz and i used their ground Cinnamon, Ginger and Cloves in this recipe.

These Gingerbread biscuits will get you feeling all warm and festive inside. Thats if you aren’t already. I have to say this. I LOVE THESE GINGERBREAD BISCUITS. These ones are extra special and I will tell you why. Firstly they have a layer of chocolate on them, secondly they have a layer of pistachios on them, thirdly those spices take these biscuits to an epic level. 

Although we are still in November, my social media feed is already flooded with all things Christmas! It seems to be everyones favourite time of year. Admittedly my heart skipped with excitement when I heard Mariah bellowing out of the speakers in the shops during a recent shopping trip. That is when I knew Christmas had really arrived!

By the way, this is the time of year when gingerbread making is almost like the law. So go make some! Ok that sounded too forceful but you know you wont regret it. My son forces me to make these on most weekends and I always have leftover dough to make them on both days.  He loves them as much as i do!

In addition to being a lighter version of the traditional gingerbread biscuits which contain treacle, golden syrup and a load of sugar, these also happen to look really cute.  

P.s. Doesn’t gingerbread make the house smell amazing??? It screams winter/christmas. This is also a great recipe to make with the kids. My kids turned the leftover dough into batman, the minions, star wars characters (using cookie cutters obviously, they didn’t carve the shapes out themselves!).

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Wholewheat Gingerbread with Chocolate Pistachio Crumb

Wholewheat Gingerbread with Chocolate Pistachio Crumb - Who doesn't love gingerbread?? This is a delicious and lighter way to enjoy gingerbread. The cinnamon, ginger and cloves in these biscuits work really well with that chocolate pistachio crumb! 

Course Baking
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 40

Ingredients

  • 750g Wholemeal Plain Flour
  • 1 tsp Baking Powder
  • 4 tbsp ground Ginger
  • 4 tbsp ground Cinnamon
  • 1 tsp ground Cloves
  • 1/2 tsp ground Black Pepper
  • 1/2 tsp Salt
  • Zest of half Lemon
  • 230g Butter
  • 200g Brown Sugar (I prefer Dark)
  • 2 Eggs
  • 325 grams Mollasses (or 1 cup)
  • 100g Pistachios
  • 250g Dark Chocolate Melted
  • 2 tbsp Brown Sugar
  • 1 tsp Ground Cinnamon

Instructions

  1. In a large mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, lemon zest, bicarbonate of soda and baking powder. Mix through with your hands or a whisk. 

  2. In the bowl of a stand mixer, combine the butter, sugar and molasses and whisk until combined. (I used my stand mixer for this because the molasses are so sticky and difficult to work with, you can also use a handheld mixer).

  3. Crack in the eggs and whisk until combined.

  4. Add the flour mixture to the wet mixture and whisk to combine. 

  5. Wrap the dough in clingfilm and pop in the fridge for an hour to set. (I divided mine into 4).

  6. Preheat oven to gas Mark 4. Line three trays with greaseproof paper.

  7. Lightly flour your work surface and roll out the dough until it is 1/4 inch thick.  

  8. Use gingerbread cutters to cut out shapes and place onto the pre lined tray. 

  9. Place trays in the oven. Bake for 9 to 11 minutes. I prefer them crisp so I left them for 11 minutes. You will need to check on them depending on what shelf they got in the oven!

  10. Blend the pistachios, brown sugar and cinnamon until crumbly.


  11. Top the gingerbread with the melted chocolate and pistachio/cinnamon mix.

These gingerbread biscuits are based on a recipe from Smitten Kitchen. 

 

 

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