Rachel Allen's ginger snaps recipe

• 1 cup butter, for greasing
• 225 g (7.9oz) self-raising flour
• 2 tsp bicarbonate of soda
• 1 pinch salt
• 1 tsp ground ginger
• 1 tsp mixed spice
• 0.5 tsp ground cinnamon
• 125 g (4.4oz) butter, cubed
• 100 g (3.5oz) caster sugar, plus 1 tbsp extra for sprinkling
• 100 g (3.5oz) honey

1. Preheat the oven to 180C/160C fan/Gas mark 4.
2. Grease two large baking trays with butter.
3. In a large bowl, sift the flour, soda, salt and spices and mix well.
4. Rub the butter into the flour mix to resemble breadcrumbs.
5. Stir in the caster sugar.
6. Heat the honey in a small saucepan gently, making sure it doesn't get too hot, then pour into the flour mix and bring together to form the dough.
7. Flour your hands and roll the mixture into 20 small balls.
8. Place on the greased baking trays, 5cm (2in) apart.
9. Flatten down with a fork and sprinkle with the remaining caster sugar.
10. Bake for 10 - 12 minutes until they are medium brown.
11. If the cookies are too dark, they will taste bitter.
12. Leave on the tray for 2 minutes before carefully transferring to a wire rack to cool.

butter, flour, bicarbonate, salt, ground ginger, mixed spice, ground cinnamon, butter, caster sugar, honey

Taken from www.lovefood.com/guide/recipes/15721/rachel-allens-ginger-snaps-recipe (may not work)