Gingerbread biscuits

125g (generous ½ cup) unsalted butter, softened, plus extra for greasing

90g (½ cup) brown sugar

3 tablespoons molasses

1 egg, beaten

370g (2½ cups) plain (all-purpose) flour, sifted

1 teaspoon bicarbonate of soda (baking soda)

½ teaspoon salt

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground mixed spice

Beat the butter with the sugar and molasses till light and well mixed. Add the egg, then fold in the flour and other dry ingredients, sifted together.

The mixture should come together easily. If it is too wet, add a little more flour; if it is too dry, add one more egg.

Put the dough in the fridge for 30 minutes to chill.

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Butter a baking tray and line it with parchment paper.

Roll out the dough to about 5mm (¼inch) thick. Cut into your desired shapes and place on the prepared tray.

Bake for about 10 –15 minutes until slightly firm. Cool.

Makes 15– 25 biscuits,

depending on cutter size