- semisweet chocolate - 210 Grams
- flour - 1 1/2 cups
- Ground ginger - 1 1/4 Teaspoons
- ground cloves - 1/4 Teaspoons
- ground nutmeg - 1/4 teaspoons
- cocoa powder - 1 st. a spoon
- 1/2 cup butter
- fresh grated ginger - 1 st. a spoon
- dark brown sugar - 1/2 cup
- treacle - 1/2 cup
- soda - 1 teaspoon
- granulated sugar - 1/4 Glass
- ground cinnamon - 1 teaspoon
Break the chocolate into small pieces, put it aside. In a medium bowl, sift flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. In a bowl, beat in an electric mixer with oil and grated ginger, for about 4 minutes. Add brown sugar, whip. Add treacle, beat. In a small bowl, dissolve the soda in 1 1/2 teaspoons of boiling water. Add half the flour to the butter mixture. Add soda, then the remaining half of the flour mixture. Mix with chocolate. Roll out the dough to 2.5 cm thick, wrap with plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 160 degrees. Line the baking sheet with baking paper. Cut out dough circles with a diameter of 5 cm and lay on a baking sheet about 3 cm apart. Allow to cool for 20 minutes. Roll the cookies in sugar. Put into the oven and bake for about 18 minutes until cracks appear on the surface. Allow to cool for 5 minutes. Put on the grate and allow to cool completely.
Servings: 20