Triple choc gingerbread brownies with almonds

200g dark chocolate

150g unsalted butter

4 eggs

80g molasses

2 tsp mixed spice

1 tsp ground ginger

150g caster sugar

80g plain flour

60g dark cocoa powder

80g white chocolate chips

50g glace ginger, chopped

50g milk chocolate

200ml thickened cream

50g vienna almonds, chopped

1. Preheat oven to 160 C. Line a 27x18cm slice tin with baking paper. Melt dark chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until just melted, then beat in eggs, molasses, spices and sugar.

2. Sift flour and cocoa together, then fold gently into dark chocolate mix. Beat in choc chips and ginger. Spoon into prepared tin and bake for 40 mins, or until just firm. Turn out to cool on a wire rack. Slice into 24 squares.

3. Put milk chocolate and 50ml of cream in a small sacucepan. Cook gently until melted. Whip remaining cream until soft peaks form. Use a pastry brush to brush chocolate mix onto 12 plates. Top each with 2 brownie slices a dollop of cream and a drizzle of milk chocolate mixture. Scatter with almonds to serve.

Gingerbread men

3 cups plain flour
large pinch salt
1 tsp baking soda
2 tsp ginger
1 tsp ground cinnamon
1/2 tsp cloves
1/4 tsp ground nutmeg
125g unsalted butter
1/2 cup caster sugar
1 egg
2/3 cup molasses
2 cups icing sugar
2 eggwhites
juice of 1 lemon
food colouring

1. Preheat over to 180C. Sift flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg and set aside.
2. Put butter and sugar in the bowl of an electric mixer and beat on medium speed for 3 mins or until mixture is light and creamy. Add the egg and molasses and continue beating for 2 mins.
3. Reduce mixer speed to low and add flour mixture. Mix for 30 secs until mixture just comes together. Turn out dough onto a lightly floured surface and knead until smooth.
4. Roll out dough to 3mm thick, then cut out shapes. Put on trays and cook for 8-12 minutes until slightly firm to the touch. Allow to cool on a wire rack.
5. Put icing sugar, eggwhites and juice in the bowl of an electric mixer. Whisk on high speed for 3 mins until light and creamy. Divide icing in 2-3 batches. Add colouring. Pipe icing on gingerbread men to decorate.