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. 1

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

  2. 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. 3

    Add orange zest, Vanilla Bean Paste and egg to cooled honey mixture and stir to combine.

  4. 4

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

  5. 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. 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.

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