225g self raising flour
1 tbsp ground ginger
2 tsp cinnamon
100g caster sugar
2 tbsp treacle
2 tbsp honey
Heat oven to 200C/180C fan.
Put the flour, ¼ tsp salt, spices and butter in a bowl and rub in until it resembles breadcrumbs. Tip the sugar into the bowl and stir in.
Gently warm the treacle and honey in a small saucepan, add to the mixture and combine to form a dough.
Roll the dough into 16 walnut-sized balls, and refrigerate for 10 minutes.
Flatten slightly and arrange at least 2cm apart, on the baking sheets.
Bake for 8-10 mins until golden. Bake a bit longer for a more crunchy biscuit. Cool on the trays before transferring to a wire rack.