340g plain flour
1 tsp baking powder
½ tsp salt
1½ tsp grated nutmeg
1½ tsp ground cloves
2 tsp ground cinnamon
3 tsp ground ginger
225g unsalted butter, softened
340g soft brown sugar
1 egg, beaten
75g crystallised ginger, finely chopped
225g icing sugar, optional
Hundreds and thousands, optional
(Makes about 30 biscuits depending on size)
1. Sift the flour, baking powder, salt and spices together into a mixing bowl.
2. Beat together the butter and sugar, and then add the egg, beating it in gradually, so the mixture doesn’t curdle. Stir into the flour to make a dough, and then mix in the crystallised ginger.
3. Put the dough between two sheets of clingfilm, and roll out to the thickness of a £1 coin. Refrigerate for half an hour. Pre-heat the oven to 180C.
4. Cut out the biscuits, and put on a greased baking tray. Cook for about 10 minutes, and, when straight out of the oven, poke a hole in each and allow to cool on a rack before threading a ribbon through.
5. Decorate with writing icing, or sift the icing sugar, and then mix to a stiff consistency with boiling water. Brush over the cooled biscuits, and decorate with hundreds and thousands while still wet.