Honey and Ginger Biscuits

Ingredients:

For the spice mix

• 1 tsp coriander seeds
• 1 tsp ground cinnamon
• ¼ tsp grated nutmeg
• ¼ tsp whole black peppercorns
• 1 tsp ground ginger
• ¼ tsp fennel seeds

For the dough

• 250g runny honey
• 150g unsalted butter
• 3 tbsp double cream
• 150g plain white flour
• 150g rye flour
• 1 tsp bicarbonate of soda
• 100g soft brown sugar
• spice mix

For the glaze

• 1 egg
• 1 egg yolk
• 1 tbsp water
• ¼ tsp fine sea salt

Method:
For the spice mix
Pound together in a pestle and mortar until fine.

For the dough
In a saucepan heat the honey with the butter over a low heat until the butter has melted. Stir and leave to cool until warm and stir in the double cream.
In a large bowl, combine the plain and rye flours with the soda and soft brown sugar. Add the spice mix and toss with your fingers. Pour the warm honey, butter and cream mixture in with the dry ingredients and stir until you have a smooth dough. Cover with a damp cloth and leave for 20 minutes for the dough to soften.
Preheat the oven to 2100C/4100F/gas mark 6. Lightly dust the work surface with flour and place the dough on top (I tend to do it in batches). Using a rolling pin, roll out the dough to a thickness of about 5mm. Using a cutter (I tend to use a round whiskey tumbler) cut rounds of dough and place them on baking parchment.

For the glaze
Whisk the egg, yolk, water and salt together, then brush each of the gingerbread with this egg wash.

Bake in the centre of the oven for 15 minutes, or until the egg wash is golden brown. Remove the tray for a minute for the biscuits to firm up a little then, using a spatula, transfer to a wire rack. You will probably have to bake these in batches.

This recipe was contributed by Simon Bailey