Did you know – SunnyBo Hunny comes in 4 scrumptious flavours? There’s one for everything, literally everything, and everyone – you’ll find it hard to stick to just one. The cinnamon hunny makes a perfect addition to any spicy bake – and works so well in these gingerbread cookies!

Ingredients:

• 1 1/2 cups flour
• 1 tsp baking powder
• Pinch of salt
• 1 Tbsp cinnamon
• 1/2 – 1 Tbsp ground ginger (depending on preference)
• 1/2 cup sugar
• 1 Tbsp vanilla essence
• 1/4 cup plant-based milk
• 1/4 cup Sunny-Bo-Hunny Cinnamon honey
• 1/4 cup vegetable oil

Method:

In a medium mixing bowl, mix together the dry ingredients – the flour, baking powder, salt, spices and sugar. Make a well in the middle of the ingredients. Set this to one side. In another bowl, mix together  the wet ingredients – the vanilla essence, milk, honey and oil. Pour the wet ingredients into the well in the dry ingredients. Mix until combined and a dough forms. The dough needs to be rolled out on a floured surface – use around another 1/4 cup flour in this process. Roll the dough to around 1/2 – 1 cm thick. Cut out desired shapes. Bake in a preheated oven (180*C) for around 15-20 minutes. Remember biscuits harden as they cool so do not overbake. Once cool, decorate as desired.

Store in an airtight container for one week.