Step 1

Pre-heat your oven to 180°C/350°F and line two baking trays with parchment.

Step 2

Place flour, bicarbonate of soda, ginger and allspice into the bowl of a food processor and pulse a few times to combine.

Step 3

Add the butter and pulse until the mixture looks like bread crumbs. Add the sugar, golden syrup and egg, then pulse just so it comes together to form a dough.

Step 4

Tip onto a lightly floured board and gently form it into a ball.

Step 5

You have two options:

Step 6

Form the dough into a long cylinder about 10cm in diameter.

Step 7

Wrap the cylinder in cling film or reusable silicon wrap and pop into the freezer for half an hour or refrigerate overnight so the dough firms up.

Step 8

Remove, then slice into thin rounds (you won’t need to preheat your oven until ready to cook!).

Step 9

With a rolling pin, roll the dough out to about 5mm thick, then using a round (or shaped) biscuit cutter, cut the dough out and place on the baking trays. They will spread a little, so allow for that.

Step 10

Place the baking trays into the fridge for 20 minutes to firm up before baking.

Step 11

Place into the oven and cook for 10-15 minutes until golden brown.

Step 12

Remove from trays with a spatula and cool on racks.

Step 13

NOTE: If they’re not crisp enough for you when cooled, just return to the oven at around 140C (no fan) for another 8 or so minutes, being careful they don’t burn or get too brown.