Giant Gingerbread Filled Christmas Cookie
Sharing Dish | with a White Chocolate Snowflake
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Complete with spiced gingerbread filling, speculoos biscuit and a white chocolate snowflake, this giant cookie is perfect for sharing with friends and family over the festive period.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40 grams
Unsalted Butter
(Contains Milk)
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
15 grams
Ginger Puree
90 grams
White Chocolate Chips
(Contains Soya, Milk)
2 pack(s)
Chocolate Chip Cookie Mix
(Contains Egg, Cereals containing gluten, Milk, Soya)
2 sachet(s)
Ground Cinnamon
Not included in your delivery
100 milliliter(s)
Water
60 milliliter(s)
Water for the Dough
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
a) In a small saucepan, combine the butter, speculoos crumb, ginger puree and 100ml water. Stir on medium heat until smooth and combined, 1-2 mins.
b) Once smooth, add half the white chocolate chips and stir until melted and combined, then remove from the heat and leave to cool, 5-10 mins.
c) Meanwhile, preheat your oven to 190°C/170°C fan/gas mark 5. Line a baking tray with baking paper.
d) In a medium bowl, combine the cookie mix, cinnamon and 60ml water. Mix until you have a stiff dough.
a) Pop half the cookie dough onto your baking tray and gently press into a 20cm wide circle. Press down the centre of the cookie dough to make a well, leaving a 2cm lip around the edge.
b) Spoon the gingerbread speculoos spread into the middle of your cookie and spread to the edges of the well.
c) Pop the remaining cookie dough onto a large piece of baking paper on your work surface and gently press into another 20cm wide circle.
d) Carefully lift the cookie dough from the baking paper on your work surface and lay it directly on top of the speculoos topped cookie.
a) Press around the edge of the giant cookie to secure the filling inside, then bake on the middle shelf of your oven until lightly golden, 25-30 mins. Once baked, allow to cool, 15 mins.
b) While the cookie cools, combine in a small saucepan the remaining white chocolate chips and 2 tbsp water. Stir on medium heat until the chocolate has melted, 1-2 mins.
c) Once cooled, decorate your giant cookie with the melted white chocolate. TIP: Use the white chocolate to add a festive decoration, like a snowflake or christmas tree, to the top of your cookie.
Enjoy!
