Gingerbread Biscuits

Ingredients

Makes about 40

350g plain flour, plus more to dust
4 tsp ground ginger
1 tsp ground cinnamon
½ tsp bicarbonate of soda
130g salted butter, very slightly softened
1 egg yolk
150g light muscovado sugar
3 tbsp golden syrup
2 tosp black treacle
zest of 1 orange, finely grated

Sift the flour, spices and bicarbonate of soda into a large bowl and add the butter, cut into small chunks. Gently rub together with your fingertips - or pulse in a food processor - until the mixture resembles fine breadcrumbs.

Add the egg yolk, sugar, syrup, treacle and zest and mix together until you have a firm dough. If it's too sticky, mix in a little more flour.

Wrap in clingfilm and chill for at least 1 hour. Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Line 2 baking sheets with baking parchment. Roll out the dough on a lightly floured surface to 4mm thick, and cut out with a 6.5cm round cutter. Bake for 10-15 minutes. The gingerbreads will have darkened a little.

Remove from the oven and leave to firm up a little for a few minutes, then gently transfer to a wire rack to cool. They will become crisp.