Ingredients

• 100g/3½oz plain flour
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp freshly grated nutmeg
• ½ tsp baking powder
• ½ tsp salt
• 50g/2oz soft brown muscovado sugar
• 1 tbsp whole milk
• 75g/2½oz butter
• 2 tbsp candied peel
• finely chopped
• flaked almonds
• to garnish (optional)

Directions

• Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
• In a bowl
• mix together the flour
• cinnamon
• ground ginger
• nutmeg
• baking powder
• salt
• muscavado sugar
• milk
• butter and candied peel until well combined.
• Using your hands
• bring the mixture together as a dough.
• Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness.
• Using a cookie cutter
• cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds
• if using.
• Transfer the biscuits to the oven and bake for 15-18 minutes
• or until golden-brown. Set aside to cool on a wire rack
• then serve.