170g self-raising flour
pinch of salt
¾ teaspoon bicarbonate of soda
1 teaspoon ground ginger
- Preheat oven to 160°C. Put flour and salt in a bowl and rub in margarine until it forms fine breadcrumbs. Add sugar, ginger and bicarbonate of soda and mix together.
- Add honey and stir all together, then knead until the dough holds together in a smooth ball, then chill in the fridge for 30 minutes.
- Lightly grease a baking tray. Make small balls with the mixture (they will spread a long way, so do not make balls too big), flatten them slightly, cut them into shapes if you want to, and space them well on tray.
- Bake in moderate oven, 160°C for about 15 minutes, or until they are nice and brown. They will puff up about halfway through the cooking time, but don't be alarmed - they flatten back down to a more normal shape by the end. Also, when they come out of the oven they will still be quite soft, but will crisp up quickly. Cool on wire rack.