Ingredients
½ cup honey
½ cup molasses
½ cup light brown sugar
½ cup soft butter
4 cups flour
½ cup coco powder
1 tsp baking powder
½ tsp bicarbonate soda
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp lemon zest
⅔ cup crushed almond
2 eggs
½ cup dark chocolate pieces, melted (for baking)
½ cup white chocolate pieces (melted)
½ cup molasses
½ cup light brown sugar
½ cup soft butter
4 cups flour
½ cup coco powder
1 tsp baking powder
½ tsp bicarbonate soda
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp lemon zest
⅔ cup crushed almond
2 eggs
½ cup dark chocolate pieces, melted (for baking)
½ cup white chocolate pieces (melted)
Method
- Preheat oven to 180˚C.
- Put honey, molasses and sugar in a saucepan over medium heat and stir.
- Add butter and continue stirring until combined and remove from heat.
- Mix dry ingredients in a bowl.
- Add lemon zest, almond and honey mixture, knead until soft dough.
- Shape into small balls, arrange on greased cookie sheet.
- Bake for about 20 minutes.
- Cool completely before dipping into melted chocolate.
- Decorate with melted white and dark chocolate lines.
- Put honey, molasses and sugar in a saucepan over medium heat and stir.
- Add butter and continue stirring until combined and remove from heat.
- Mix dry ingredients in a bowl.
- Add lemon zest, almond and honey mixture, knead until soft dough.
- Shape into small balls, arrange on greased cookie sheet.
- Bake for about 20 minutes.
- Cool completely before dipping into melted chocolate.
- Decorate with melted white and dark chocolate lines.
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