for the recipe Soft Chocolate Gingerbread Cookies
|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 tsp||ground ginger|
|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.