2 tablespoons orange juice, fresh (for the frosting)
1/2 tablespoons orange liqueur, (for the frosting)
1/4 tablespoons corn syrup, (for the frosting)
12 sticks semisweet chocolate, (hot chocolate)
6 cups cow's milk, (hot chocolate)
1/2 cups water, hot (hot chocolate)
Preparation
1h
0 mins
Low
In the bowl of an electric mixer, add the butter, sugar, orange zest, and beat until smooth, 5 to 8 minutes. Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, ginger, nutmeg, pepper, cinnamon, clove, and salt. Mix and set aside.
In another bowl, mix the eggs, molasses, and lemon juice.
Preheat the oven to 190ºC.
When the butter and sugar are combined, reduce the mixer speed and add the dry ingredients. Add the egg mixture and when combined, remove the bowl from the machine. Divide the dough in half and wrap each half in two sheets of wax paper or plastic wrap and refrigerate for 15 minutes.
Lightly flour a flat surface. Use a floured rolling pin to gently roll out the first half of the dough to about 1/2-inch thick. Lightly flour the cutter(s) and cut out shapes, leaving as few scraps as possible. Use a metal spatula to gently transfer each cookie to a baking sheet (the cookies should be of similar size). Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the baking sheet(s): these particular cookies may spread a bit. Leave space between the cookies. It’s better to use 3 baking sheets than to crowd them on 2 sheets. Bake until golden around the edges, 8 to 10 minutes.
Lightly flour a flat surface and with a floured rolling pin roll out the first half of the dough to about 1/2 inch thick. Flour the gingerbread cutter and cut the dough, transferring each cookie to a greased baking tray. Leave space between each cookie. Do the same with the other half of the dough.
Bake the cookies for 8 to 10 minutes.
To make the frosting: In a medium bowl, add all the frosting ingredients and mix well to combine. If it is too thick, you can add a little more orange juice or more water to thin it out. You can tint the frosting different colors to decorate the cookies and use a piping bag to decorate the cookies.
For the hot chocolate: In a large pot, mix the water, milk, and chocolate. Stir constantly until the ingredients form a smooth mixture. Remove the hot chocolate from the heat when it is about to boil.
Serve the hot chocolate in a cup with a gingerbread cookie each.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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