These Gingerbread Tea Biscuits are the perfect pairing to your afternoon cuppa! Wonderfully tasty gingerbread, shaped to sit onto your mug, perfect to dunk if you wish.

INGREDIENTS

9oz Clear Honey

6oz Dark Soft Brown Sugar

2oz Butter

12oz Plain Flour

1 Teaspoon Ginger

1 Teaspoon Mixed Spice

1 Egg

METHOD

Preheat the oven to 170°C.

Place the honey, sugar and butter in a pan to melt over a low heat.

In a separate bowl add all the other ingredients and mix together.

When the sugar mix has melted pour into the bowl with the flour and stir to combine.

The mixture should take on a doughy texture, if it is fairly wet add some extra flour to dry the mixture to a doughy texture.

On a well floured surface roll out the dough to approximately half a centimeter thick.

To make biscuits use a small star shaped cookie cutter to make shapes from the dough. Then take a knife and cut two small slits up the biscuits and cut away the top between the two slices to leave a small notch.

Put the biscuits on to a lined baking tray and into the oven for approximately 10 minutes or until golden.

The biscuits will still be slightly soft when brought out, place on a cooling rack for approximately 10 minutes.

Enjoy plain or add royal icing to decorate.