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Chocolate Gingerbread Twigs

Recipe photo courtesy of ANITA CALERO

The twigs can be made up to three days ahead and stored in a cool place.

Source: Martha Stewart Living, December 2013
Total Time Prep Yield

Ingredients

Directions

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37
  • Rural Modernist
    15 DEC, 2013
    These were delicious, but there is no way this recipe yields 80 cookies. Maybe I should have cut them into wood chips instead of twigs. And the white chocolate faux bois was impossible to recreate as beautifully as the photo which caused me great distress just hours before the holiday cookie party I was attending. I saved the day by giving my 30 twigs a light dusting of confectioners sugar which made them presentable.
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    • MS11765048
      23 DEC, 2018
      These cookies tasted really great but they weren't the easiest to make. Things I would do differently: Divide the dough into 3 or 4 pieces. It was difficult to roll the dough to 1/8" with such a large chunk. It became really much larger than 12" long. The recipe is correct about not having your cut pieces touch while baking. A few of mine touched here and there and they were fused together. After making your twig shapes with the pizza cutter, I would cut them in half to be 4-6" long. They will look better than breaking them after putting the white chocolate on. I agree with the other reviewer - it was very difficult to make the faux bois look. I even tried adding some crisco to the white chocolate so it was thinner. They must have used a very soft pastry brush - mine was a bit coarse and to get more variety in the brush strokes, I had another brush to take away some of the chocolate. In the end they did look very twiggy but not the feathery look from the photo.

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