These German favourites are traditionally eaten at Christmas time, but they’re also a great spiced winter cookie!
200 grams plain flour
100 grams ground almonds (almond meal)
1 teaspoon baking powder
¼ teaspoon baking soda
1½ tablespoons cocoa powder
1¼ teaspoons ground cinnamon
½ teaspoon each ground cloves and ground nutmeg
1 teaspoon ground allspice
140 grams honey
60 grams soft brown sugar
90 grams butter
1 teaspoon vanilla extract
3 tablespoons orange juice
40 grams candied mixed peel
250 grams dark chocolate, broken into pieces
Sift the dry ingredients into a large mixing bowl.
Place the honey, sugar and butter in a small saucepan over a medium heat. Once the butter has melted, remove from heat and add to the dry ingredients. Add the vanilla, orange juice and candied peel and mix until well combined. Cover and refrigerate for 1 hour.
Grease 2 flat baking trays and line with baking paper.
Preheat the oven to 180°C.
Roll tablespoons of the cookie dough into balls and place on the trays, leaving enough space between for them to expand. If the dough sticks to your hands, rub a little olive oil over your palms.
Bake for 10-12 minutes, or until cooked through. Transfer to a wire rack to cool.
Once the cookies are cool, place the chocolate in a large heat-proof bowl over a pot of simmering water. Stir occasionally to evenly melt. Dip the tops of the cookies into the chocolate then place back on the wire rack to set. Makes 20