In the spirit of giving, we’d like to share with you our favourite gingerbread cookie. This soft, chewy cookie is infused with fresh orange zest, cinnamon baking paste and holiday spices, then dipped in melted milk chocolate.

Prep:
20 min
Cook:
12 min
Serves:
30

Ingredients

  1. 100g butter
  2. ½ cup (180g) honey
  3. 2 tsp orange zest
  4. 1 ½ tsp Queen Cinnamon Baking Paste
  5. 1 large egg, lightly whisked
  6. 1 1/3 cup (200g) plain flour
  7. ¾ cup (75g) almond meal
  8. ¾ cup (75g) hazelnut meal
  9. 1 tsp baking powder
  10. ½ cup (110g) dark brown sugar, firmly packed
  11. Pinch salt
  12. 1 tsp ground ginger
  13. ½ tsp ground nutmeg
  14. ½ tsp ground cloves
  15. 150g Dr Oetker Easy Choc Milk

Method

  1. Step 1

    Pre-heat oven to 180°C (fan forced). Line 2 baking trays with baking paper.

  2. Step 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.

  3. Step 3

    Add orange zest, Cinnamon Baking Paste and egg to cooled honey mixture and stir to combine.

  4. Step 4

    In a large bowl, combine remaining ingredients. Pour honey mixture into flour mixture and mix to form a dough.

  5. Step 5

    Roll heaped teaspoons into balls and place on prepared baking trays 5cm apart. Bake for 10-12 minutes, allowing to cool on tray.

  6. Step 6

    Place Easy Choc 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.

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.

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