In collaboration with Heirol Oy.
Chocolate is a wonderful combination with gingerbread cookies! Turn your traditional Christmas cookies into cookie pops this year!
CHOCOLATE GINGERBREAD COOKIE POPS
500 g gingerbread cookie dough
200 g milk chocolate
200 g white chocolate
Preheat the oven to 175 degrees C. Roll the dough into a 5mm thick sheet on baking paper and cut out shapes with cookies cutters. Insert wooden sticks into the shapes. Bake in the middle of oven for about 10 minutes. Melt the chocolates and transfer them into piping bags. Pipe the chocolate on cooled cookies.
Find the cookie cutters from Heirol!
Recipe originally from my book Emma’s Sweet Christmas