Distinctly spicy cookies that will please both children and grown-ups. The edges are crisp whilst the interior remains light and spongy.

Ingredients - makes 12 - 16 60g Equal Exchange clear honey 60g Yeo Valley unsalted butter 85g Traidcraft dark muscovado sugar 140g Doves Farm plain flour 1/2 tsp baking powder 30g Essential ground almonds 2 tsp ground ginger 1 tsp ground mixed spice 1 tsp freshly grated nutmeg 1egg

Method

Preheat the oven to 170°C
Place the honey, dark brown sugar and butter in a saucepan and stir together over a low heat until melted and smooth. Remove from the stove, allow to cool for a couple of minutes, then beat in the egg.

Add the flour, baking powder and spices to the mix and beat to smooth with a wooden spoon. Prepare two baking trays by either lightly greasing with butter or by covering with non-stick baking parchment. Using a dessert spoon as a measure, spoon samll quantities, well-spaced onto the trays and bake for 10-12 minutes or until risen, golden and lightly firm in the middle (if in doubt you could test with a skewer - it will come out clean if completely cooked). Move the cookies to a cooling rack with a palette knife. They certainly won't last for long!