Ingredients
- 100g butter
- ½ cup (180g) honey
- 2 tsp orange zest
- 1 tsp Queen Vanilla Bean Paste
- 1 large egg, lightly whisked
- 1 1/3 cup (200g) plain flour
- ¾ cup (75g) almond meal
- ¾ cup (75g) hazelnut meal
- 1 tsp baking powder
- ½ cup (110g) dark brown sugar, firmly packed
- Pinch salt
- 1 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 150g milk chocolate
Method
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1
Pre-heat oven to 180°C (fan forced). Line 2 baking trays with baking paper.
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2
Combine butter and honey in a large saucepan over a medium heat until butter has melted. Set aside and allow to cool for 10 minutes.
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3
Add orange zest, Vanilla Bean Paste and egg to cooled honey mixture and stir to combine.
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4
In a large bowl, combine remaining ingredients. Pour honey mixture into flour mixture and mix to form a dough.
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5
Roll heaped teaspoons into balls and place on prepared baking trays 5cm apart. Bake for 10-12 minutes, allowing to cool on tray.
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6
Place chocolate in a microwave safe bowl and heat in 30 second increments in the microwave until melted. Dip face of cookies in melted chocolate then allow to set before serving.
Recipe Tip:
If dough is too soft, refrigerate for 30-60 minutes until firm enough to roll.
To use Cinnamon Baking Paste in the gingerbread dough, simply substitute 1:1 and add to wet ingredients.
Prep ahead:
Stored in an airtight container, uncooked dough will keep for up to 2 days in the fridge.
Storage:
Stored in an airtight container, baked cookies can be kept for up to 3 days.
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