Ingredients
Butter, for greasing
225g self-raising flour
2 tsp bicarbonate of soda
Pinch of salt
1 tsp ground ginger
1 tsp mixed spice
½ tsp ground cinnamon
100g caster sugar, plus 1 tbsp extra for sprinkling
125g honey butter, such as Kerrygold Honey Spread
225g self-raising flour
2 tsp bicarbonate of soda
Pinch of salt
1 tsp ground ginger
1 tsp mixed spice
½ tsp ground cinnamon
100g caster sugar, plus 1 tbsp extra for sprinkling
125g honey butter, such as Kerrygold Honey Spread
Method
Preheat the oven to 180°C/gas mark 4. Grease a large baking tray with butter.
Sieve the flour, bicarbonate of soda, salt and spices into
a large bowl, add the 100g sugar and mix well. Add the honey butter
and, using your fingertips, rub it into the flour until the mixture
resembles breadcrumbs. Then use your hands to mould the mixture into a
dough.
Sprinkle the 1 tablespoon of caster sugar over a plate.
Using floured hands, roll the dough into small balls, then roll in the
caster sugar and place on the greased baking tray about 5cm apart.
Flatten down with the back of a damp fork and bake in the oven for 10-12
minutes or until a medium brown colour. If the cookies are too dark,
they will taste bitter.
Leave on the baking tray for 2 minutes before carefully transferring to a wire rack to cool.
