- 20 min
- 12 min
- 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
Pre-heat oven to 180°C (fan forced). Line 2 baking trays with baking paper.
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.
Add orange zest, Vanilla Bean Paste and egg to cooled honey mixture and stir to combine.
In a large bowl, combine remaining ingredients. Pour honey mixture into flour mixture and mix to form a dough.
Roll heaped teaspoons into balls and place on prepared baking trays 5cm apart. Bake for 10-12 minutes, allowing to cool on tray.
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.
If dough is too soft, refrigerate for 30-60 minutes until firm enough to roll.
Stored in an airtight container, uncooked dough will keep for up to 2 days in the fridge.
Stored in an airtight container, baked cookies can be kept for up to 3 days.
To use Cinnamon Baking Paste in the gingerbread dough, simply substitute 1:1 and add to wet ingredients.