Ingredients

 

• 1 egg

• 200g white spelt flour or gluten-free flour

• 40g light brown muscovado sugar

• 40g honey

• 80g butter, melted

• 1/2 tsp vanilla paste or extract

• 1/2 tsp baking powder

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

• 1tsp cinnamon

• Festive cookie cutters

 

Method

 

Preheat the oven to 180C.

 

Place the butter, maple, honey, sugar, vanilla paste and egg into a bowl.

 

Sift over the flour, baking powder, ground ginger, ground cloves and cinnamon and mix altogether to form a dough. Bring the dough together into a disk and place in the fridge to rest.

 

After at least 30 minutes (it needs to be chilled or will be too soft and sticky to roll) roll the dough out onto a floured surface nice and thin, roughly the depth of a pound coin.

 

Cut out the shapes using festive cutters and place onto a baking sheet lined with non-stick baking parchment.

 

Chill for 10-15 minutes until cold.

 

Place the cookies straight into the oven and bake for 10-12 minutes until golden and firm.

 

Leave to cool on a wire rack.