Preparation

• In a saucepan, warm the Amarula, cream and honey over medium heat until it comes to a boil.
• Pour the very hot liquid over the white chocolate in a mixing bowl, stirring vigorously with a spatula.
• When the mixture becomes homogeneous, add butter and continue to stir until the mixture is smooth.
• Cover with plastic wrap touching the ganache to prevent it from forming a crust. Refrigerate for at least two hours.
• Preheat the oven at 325°F.
• In a stand mixer* with a whisk attachment, beat the eggs, sugar, ginger, cinnamon and orange zest at medium speed to blanch the eggs (for approximately four minutes, until a frothy consistency and pale colour are achieved).
• Replace the whisk with beater or leaf attachment. If you do not have these attachments, use a spatula.
• Add dry ingredients and butter. Beat at medium speed for about three minutes until a smooth consistency is achieved, scraping the edges of the bowl well.
• Put the dough between two sheets of parchment paper and flatten with a rolling pin until it’s approximately one centimetre thick.
• Place the dough in the freezer on a cookie sheet for approx. 20 minutes to make the dough firm.
• Cut circles of about three centimetres with a cookie cutter. Put the circles on a non-stick cookie sheet or on parchment paper. Use the dough scraps to make more cookies by forming it into a ball and repeat process from step 5.
• Put the cookies in the freezer for 10 minutes, then cook in the oven for 12 minutes, or until the edges (but not the centre) start getting golden.
• Let them cool for 30 minutes at room temperature before garnishing.
• Ideally with a pastry bag if not delicately with a spoon, garnish the cookies with the Amarula ganache.
• Optional: finish with chocolate garnish.

* Note: using a stand mixer is ideal, but if not available mix by hand.