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Gingerbread Heart Christmas
Cookie Lollies.
by Larissa Robinson-Joice (http://www.Giggleicious.com)
Makes approx 8 1. Preheat oven to 190C / and microwave it until it
375F / Gas mark 5. Grease is soft and melted. Check
Ingredients
a baking sheet.Cream it every 20 seconds or so
together the sugar, butter to make sure it is not too
and vanilla essence until hot. (If you do not have
115g / 4oz / 2/3 cup soft brown
very light and soft. a microwave, melt the
sugar
chocolate in a bowl over a
115g / 4oz / 2/3 cup soft butter
2. Work in the flour, cocoa, pan of hot water).
Few drops of vanilla essence
ginger and cinnamon,
175g / 6oz / 1 ¼ cups of
adding a little milk if need 6. Melt your dark chocolate in
wholemeal plain flour be to help bind the mixture. the microwave until it is soft
15g / ½ oz / 1 tbsp cocoa, sifted
Knead lightly on a floured and melted. Check it every
2 tsp ground ginger
surface until smooth. 20 seconds or so to make
2 tsp Cinnamon (if preferred or
sure it is not too hot.
as well as.)
3. Roll out the dough to about
a little milk
5mm / ¼ in think. Use heart 7. Place your cookies on a
and star cookie cutters to sheet of grease proof paper.
cut out your shapes and
100g / 3 ½ oz plain chocolate
place them on the prepared 8. Put a good blob of
– melted
baking sheet. chocolate on the underside
100g / 3 ½ oz white chocolate
of a cookie, add a lollypop
– melted
4. Bake the cookies for 10-15 stick then another glob of
Sprinkles
mins. Leave to cool on the chocolate and stick another
Silver balls
baking sheets till firm and cookie on top. Bottom side
Any other edible decoration
then transfer to a wire rack of each cookie should be
that takes your fancy to cool completely. facing in. Repeat with all of
Plain lollypop sticks
your cookies.
5. Place you white chocolate
in a microwave safe bowl
Winter 2008 ukhandmade 
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