Chocolate coated gingerbread biscuits {Recipe}

Today, I made my house smell like a German Christmas market. It is the perfect smell when you come back from a (half) run and all you have managed to do is get rained on. 

I made a few versions of this one. I did not know what would work best. A cookie, a small cake, chocolate - no chocolate, glitter - no glitter... The recipe is from Cookie Heaven - a random find at my library. It would make a great gift for someone who loves baking and/or cakes. What I would say though is that - in the case of this cookie - the picture did not look at all like the cookies that I made (hence my different versions). They sugar coated them (on the picture) when it is not in the recipe instruction. I find this SO annoying. Anyway rant over, let's get on with the recipe. 

To make 50 (2 points per cookie if you don't use any chocolate coating, otherwise add 1 point for every cookie)

115g slightly salted butter, softened
75g brown sugar
150 ml treacle (such an annoying way to measure treacle)
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp bicarbonate of soda
1 egg beaten
450g plain flour
225g plain chocolate chips 

Preheat the oven to 160 C. Grease some baking trays - I used my madeleine one. 

Cut the butter into pieces and put in a large bowl. Put the sugar, treacle and spices in a saucepan and bring to the boil. Add the bicarbonate of soda and pour into the bowl with the butter. Stir until the butter has melted, then stir in the egg. Sift in the flour and mix until thoroughly combined. 

Pour some mixture in the baking tray, and bake in batches for 8-10 minutes. Transfer to a wire rack to cool completely. 

Melt the chocolate chips and dip half of each biscuit in the chocolate. Return the biscuit to the wire rack to set.  

I played around with the coating as well. It is really a great recipe for getting into the Autumn/Winter mood. And now that I have all the spices in the house, I am sure you will get more gingerbread based recipe.