Choc Dipped Gingerbread

1 cup rye flour (or substitute for plain or wholemeal flour)
1 cup wholemeal flour
2 tsp baking powder
3/4 cup coconut sugar
1 tsp nutmeg
1 tsp allspice
1 tsp ground ginger
1 tsp cinnamon
2 tsp cocoa powder
Good pinch of sea salt
350g chilled unsalted butter, grated finely
1 egg
1/4 maple syrup

chocolate glaze
1 cup dark chocolate pieces
A knob of unsalted butter
Splash of full-cream milk

Preheat oven to 190°C.

In a bowl, stir the flour, sugar, spices and baking powder together. Add butter and work together with your fingertips to make fine crumbs. Make a well in the centre and crack an egg in to it. Add maple syrup and mix together.

With a rolling pin, roll out dough on a lightly floured surface and cut into shapes using a cookie cutter. Transfer to a lined baking tray and bake for 9 minutes.

In a microwave, or in a bowl set over a small pan of boiling water, melt chocolate with a generous knob of butter. Stir together to make a smooth blend. Add a splash of milk for a silkier ganache. Once the cookies are cooled, dip them in melted chocolate and scatter with some edible flowers or herbs. Or don’t.

Image via Tara Pearce.