4oz butter (at room temperature)

4oz caster sugar

1 teaspoon of bicarb

3 rather generous teaspoons of ground ginger

7-8oz plain flour

2.5 tablespoons of warmed golden syrup (warming the syrup is key because it binds the mix to make the dough)

200g good quality dark chocolate

Dr Oetker Polka Dots (or other sprinkles of your choice)


Cream the butter and sugar, mix in the dry ingredients then add the warmed golden syrup until the mixture is a stiff dough.

Roll out the dough to about 5mm thick and cut into rounds of about 10cm across.

Cook the gingerbread rounds for about 10 minutes at 180degrees, then leave to cool.

Melt the chocolate in a bowl over simmering water then leave for a minute or two to cool a little.

Dip the gingerbread rounds into the chocolate until they are half covered, then place on baking parchment or greaseproof paper.

Finally, sprinkle with Polka Dots and leave until the chocolate is set, if you can wait that long.


Recipe by Charlotte Overton-Hart (link to

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