Deborah Dana

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Recipe of Ginger and Hot Chocolate Doll

Ginger and Hot Chocolate Doll

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An ideal recipe for children and adults this Christmas, the gingerbread and hot chocolate is a fun recipe that all your guests will love.
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12 portions
  • 1 1/2 sticks butter, softened
  • 1 2/3 cups sugar
  • 1 orange, zest
  • 4 cups flour, plus 1/2 additional to knead
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoons nutmeg powder
  • 1/2 teaspoons jaimacan pepper, milled
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoons ground clove
  • 1/2 teaspoons kosher salt
  • 2 eggs
  • 1/2 cups molasses, dark
  • 1 lemon, (juice)
  • 1 cup powdered sugar, (for bitumen)
  • 1 orange, (grated) (for bitumen)
  • 2 tablespoons orange juice, fresh (for bitumen)
  • 1/2 tablespoons orange liqueur, (for bitumen)
  • 1/4 tablespoons corn syrup, (for bitumen)
  • 12 sticks bittersweet chocolate, (hot chocolate)
  • 6 cups milk, (hot chocolate)
  • 1/2 cups Water, hot (hot chocolate)


In the bowl of an electric mixer , add butter, sugar, orange zest and beat until smooth, 5 to 8 minutes. Meanwhile, in a medium bowl, sift flour, baking powder, baking soda, ginger, nutmeg, pepper, cinnamon, cloves and salt. Mix and reserve.
In another bowl, mix the eggs, molasses and lemon juice.
Preheat the oven to 190ºC.
When the butter and sugar are integrated, reduce the speed of the blender and add the dry ingredients. Add the egg mixture and when mixed, remove the container from the machine. Divide the dough in two and wrap it between two sheets of waxed paper or plastic wrap and refrigerate for 15 minutes.
Flour lightly a flat surface. Use a floured roller to gently roll the first half of the dough about 1/2-inch thick. Slightly flour the cutter (s) from the oven and cut the shapes, making some remains as possible. Use a metal spatula to gently transfer cookie biscuit (cookies have to be of similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about the overcrowding of the tray (s): these particular cookies can be extended a bit. Leave space between cookies. It is better to use 3 trays to bake cookies with less than they are packed in 2 trays. Bake until golden brown on the edges, 8 to 10 minutes.
Flour lightly a flat surface and with a floured roller gently roll the first half of dough leaving the dough approximately 3 cm thick. Flour the gingerbread cutter and cut the dough and pass each cookie to a previously greased baking tray. Leave space between each cookie. Do the same with the other half of dough.
Bake the cookies for 8 to 10 minutes.
To make the bitumen: In a medium bowl add all the ingredients for the bitumen and mix well to combine. If it is too thick you can add a little more orange juice or more water to dilute it. You can paint the bitumen of different colors to decorate the cookies and decorate the cookies with a pastry bag.
For hot chocolate: In a large pot mix water, milk and chocolate. Stir constantly until the ingredients form a homogeneous mixture. Remove the hot chocolate from the fire when it is about to boil.
Serve the hot chocolate in a cup with a gingerbread man cookie each.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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