Dan Lepard's ginger biscuits recipe

Ginger biscuits 250g plain flour, plus a little extra for rolling 2 tbsp cocoa ¾ tsp baking powder A pinch of salt 150g unsalted butter 2 tsp each ground ginger and cinnamon ½ tsp each ground cloves and nutmeg 100g muscovado or molasses sugar 25g runny honey or Golden Syrup 1 medium egg Sift the flour, cocoa, baking powder and salt into a bowl. In a saucepan, melt the butter with the spices, then add the sugar and honey – any lumps of sugar should break up in the warmth when squashed with a spoon. Remove from the heat, leave to cool for two or three minutes, then beat in the egg and stir into the flour bowl. Mix everything to a soft, smooth dough, wrap in waxed paper or clingfilm, and chill or freeze until required. To bake, let the dough soften at room temperature, then roll on a floured surface and cut into shapes (remember to make a hole for a ribbon, if need be). Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and line a baking tray with nonstick baking paper. With a spatula, carefully transfer the dough shapes to the tray and bake for 15 minutes. Leave to cool on the tray, then decorate with a lemon water icing, small sweeties or the sugar decorations of your choice. • This recipe is extracted from Dan Lepard's new book, Short & Sweet, published by Fourth Estate at £25. To order a copy for £20, with free UK mainland p&p, go to theguardian.com/bookshop .