This simple biscuit is perfect with a cup of coffee or tea and keeps well
2 cups self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon mixed spice
2 teaspoons ground ginger
1/2 cup caster sugar
125g butter, chilled, cubed
1/2 cup honey
1 cup demerara sugar
1. Preheat oven to 200°C. Line 3 baking trays with baking paper.
2. Sift flour, bicarbonate of soda, mixed spice and ginger into a food processor. Process for 30 seconds or until well combined. Add caster sugar. Pulse for 20 seconds. Add butter. Process until mixture resembles fine breadcrumbs.
3. Heat honey in a small saucepan over medium heat until warm and runny. With food processor running, pour warm honey down the feed tube and process until a soft dough forms. Transfer to a bowl.
4. Place demerara sugar into a bowl. Roll dough into walnut-sized balls. Roll balls in sugar to coat. Place onto prepared trays, allowing room for spreading.
5. Bake for 10 to 12 minutes or until biscuits are golden and tops are cracked. Stand on trays for 10 minutes before transferring to a wire rack to cool. Store in an airtight container.