Instructions

• 1. Melt the honey and margarine together in a saucepan over a low heat. Set aside and let it cool.
• 2. Sieve the flour into a large mixing bowl, then add the ground almonds, spices and bicarb.
• 3. Add the cooled honey mixture and combine until it forms a dough. You might need to knead it with your hands. (The dough will be a little sticky but it will firm up when cooled.)
• 4. Shape the dough into a ball, cover it with clingfilm and rest in the fridge for 30 minutes.
• 5. Preheat the oven to 160°C and line one or two baking trays with sheets with parchment paper.
• 6. Take the dough out of the fridge and divide it into 30 small or 20 medium balls.
• 7. Place these onto the baking tray(s), pressing down their top slightly.
• 8. Bake the small ones for around 10-12 minutes, the bigger ones around 15 minutes until golden brown.
• 9. Let them rest in the trays for five minutes then transfer them to a wire rack to cool completely.
• 10. When they are cooled, make some icing by mixing a little lemon juice with icing sugar until you get a thick paste.
• 11. Brush the top of some cookies with this glaze.
• 12. For the rest of the cookies use the chocolate. Melt some dark chocolate over steaming water, then dip some of the cookies into it, covering them completely. Place these onto a plate lined with grease paper. Dip the base of the remaining cookies into the chocolate and set aside.
• 13. Put the plate of the chocolate-covered cookies in the fridge to set.

• Servings : 6
• Ready in : 00:45 Minutes
• Occasion(s) : Afternoon Tea, Christmas, New Year, Parties
• Dish Type(s) : Bake, Biscuits & Cookies, Breakfast, Brunch, Edible Gifts, Nibbles & Bites, Quick & Easy, Seasonal, Snacks
• Food Type(s) : Chocolate, Herbs & Spices, Nuts & Seeds, Wheat & Flour