COOKIES on the DR. OETKER website

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Soft Chocolate Gingerbread Cookies

Soft, chewy cookies infused with festive holiday spices, dipped in Easy Choc! A little taste of Christmas in every bite.

30 biscuits

Easy to make 32 Minutes



for the recipe Soft Chocolate Gingerbread Cookies


100 g butter
180 g honey
2 tsp orange zest
1 ½ tsp Queen Baking Paste Cinnamon
1 egg , lightly whisked , lightly whisked
200 g plain flour
150 g almond meal
1 tsp baking powder
110 g Dark Brown Sugar , firmly packed , firmly packed
1 pinch salt
1 tsp ground ginger
½ tsp nutmeg
½ tsp ground cloves
1 tub Dr. Oetker Easy Choc Milk




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, cinnamon 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 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.