- 250 g self-raising flour
- 120 g soft brown sugar
- 160 g salted, cold, diced butter
- A little cold water
- For the spice mixture, combine
- 2 t cinnamon
- ½ t ground cardamon
- ¼ t cloves
- ½ t ginger
- 1 t mixed spices
Mix together the flour, sugar and 1 or 2 teaspoons of the spice mixture. Rub in the butter.
Mix in the water, a little at a time, until the ingredients form a firm dough.
Wrap in clingfilm and refrigerate until cool, about 40 minutes. (Don’t be put off by the crumbliness of the dough.)
Work small amounts in your hands until the dough is a little warmer and more compliant, then roll it out approximately 3mm thick.
Cut out shapes and bake them on a tray at 180°C for 10 to 12 minutes. Gently lift them off the tray and cool on a wire rack. Store in an airtight container.
Cook’s tip: You won’t use all the spice mixture for the dough, so store it for future use.