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 & holiday spices, then dipped in melted milk chocolate.

20 min
12 min


  1. 100g butter
  2. ½ cup (180g) honey
  3. 2 tsp orange zest
  4. 1 tsp Queen Vanilla Bean 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 cinnamon
  13. 1 1/2 tsp ground ginger
  14. ½ tsp ground nutmeg
  15. ½ tsp ground cloves
  16. 150g milk chocolate


  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, Vanilla Bean 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 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.

Stored in an airtight container, baked cookies can be kept for up to 3 days.

Comments & Reviews