350g plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
1 teaspoon cinnamon
125g butter
175g dark-brown muscovado sugar
1 egg
4 tablespoons malt extract
Icing to decorate

Place the spices, sugar, butter and malt extract into a saucepan and heat gently until the butter is melted and the sugar fully dissolved. Add the bicarbonate of soda and quickly stir in. Remove from the heat and cool for a few minutes. Meanwhile weigh out flour into a bowl and add the egg. Pour the contents of the saucepan onto the flour and mix together with a spoon. Then, on a floured work surface, tip out the dough and flatten slightly. Wrap in cling film and place in the fridge for 10 minutes.

Pre-heat the oven to 180˚C (fan) and line a baking tray with greaseproof paper. Then roll the dough to about 4mm thick and using a pastry/dough cutter create your desired shapes. Place onto the lined tray and bake for approx. 10-12 minutes until biscuits are golden. Remove from oven and place on a wire racking to allow to cool. Decorate with an icing pen.